Baby Corn Pakora Recipe – Crispy Indian Snack with Besan & Curry Leaves

Last Updated on 6 months ago by Neha Deshmukh

Baby Corn Pakora Recipe – Crispy Indian Snack with Besan & Curry Leaves

Hello friends! If you’re anything like me, you love a good monsoon snack, or just something crispy and delicious to enjoy with a hot cup of chai. And honestly, what’s better than a perfectly golden, crunchy pakora? Today, I’m sharing my go-to recipe for Baby Corn Pakora – it’s seriously addictive! I first made this when I was craving something savory and didn’t want to spend hours in the kitchen. It’s become a family favorite ever since.

Why You’ll Love This Recipe

This Baby Corn Pakora recipe is a winner for so many reasons. It’s quick, easy, and uses ingredients you probably already have in your pantry. The baby corn gets beautifully coated in a spiced besan batter and fried to golden perfection. It’s the perfect balance of crispy, savory, and slightly spicy – and let’s be real, who can resist that aroma when they’re frying? Plus, it’s a fantastic appetizer for gatherings or a comforting snack on a rainy day.

Ingredients

Here’s what you’ll need to make these delightful pakoras:

• 20 baby corn pieces
• 1 medium onion, finely chopped
• 2 sprigs curry leaves
• 5 spring onion stalks, chopped
• 2 tablespoons besan (gram flour)
• 2 tablespoons rice flour
• ¾ teaspoon salt
• 1 teaspoon ginger garlic paste
• 1 teaspoon freshly ground black pepper
• 500 ml vegetable oil (for deep frying)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan (Gram Flour): This is the star of the show! Besan gives the pakoras their lovely texture and nutty flavor. Make sure yours is fresh for the best results.
• Rice Flour: Don’t skip this! Rice flour adds extra crispiness to the pakoras. It prevents the batter from becoming too dense.
• Curry Leaves: Oh, the aroma! Curry leaves are essential for that authentic Indian flavor. Depending on where you are in India, the type of curry leaf used can vary – some are more fragrant, some more citrusy. Feel free to experiment! I love using the smaller, more fragrant ones.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and cut the baby corn into 1-inch diagonal pieces. This shape just looks nice, but you can cut them however you like. Parboil them in hot water for about 5 minutes. This helps them cook through nicely. Drain and set aside.
2. Now, in a bowl, combine the parboiled corn, chopped onions, curry leaves, spring onions, besan, rice flour, salt, ginger garlic paste, and black pepper.
3. Mix everything really well. You want a nice, thick coating on the baby corn. Don’t add any water at first – the moisture from the onions and ginger-garlic paste should be enough. If it feels too dry, add just 1 tablespoon of water, a little at a time.
4. Heat the vegetable oil in a deep frying pan or wok over medium-high heat. You want the oil hot enough to fry, but not so hot that it burns the pakoras.
5. Press the masala-coated corn pieces firmly to help them hold their shape. Gently slide them into the hot oil, a few at a time. Don’t overcrowd the pan!
6. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Don’t stir them immediately after adding them to the oil – let them set first.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

Here are a few things I’ve learned over the years:

• Oil Temperature is Key: If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Don’t Overmix: Overmixing the batter can develop the gluten in the besan, making the pakoras tough.
• Fry in Batches: Overcrowding the pan lowers the oil temperature and results in soggy pakoras.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Double the amount of rice flour to ensure a completely gluten-free pakora.
• Spice Level Adjustment: My family loves a little kick, but you can adjust the black pepper to your liking. For mild, use just ½ teaspoon. For hot, add a pinch of red chili powder!
• Festival Adaptations: These are amazing during Diwali or as a monsoon snack. My grandmother always made a huge batch for Diwali – it was a tradition!

Serving Suggestions

Serve these Baby Corn Pakoras hot, garnished with a few extra fried curry leaves. They’re delicious on their own, but even better with a side of your favorite chutney – mint-coriander or tamarind chutney are my go-to choices. And of course, a steaming cup of chai is a must!

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Vegetable oil, peanut oil, or sunflower oil are all good choices. They have a high smoke point and neutral flavor.
• Can I use frozen baby corn for this recipe? Yes, you can! Just make sure to thaw it completely and pat it dry before parboiling.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the pakoras on paper towels immediately after frying.
• What is the role of rice flour in this recipe? Rice flour adds extra crispiness and prevents the batter from becoming too dense.
• Can I make the batter ahead of time? Yes, you can! Just add a tablespoon of water before frying to loosen it up a bit.

Enjoy making these crispy, flavorful Baby Corn Pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!