Baby Corn Pakora Recipe – Crispy Indian Street Food Snack

Last Updated on 6 months ago by Neha Deshmukh

Baby Corn Pakora Recipe – Crispy Indian Street Food Snack

Introduction

Oh, pakoras! Is there anything more comforting than a plate of hot, crispy pakoras with a cup of chai? Seriously, they’re the ultimate Indian snack, aren’t they? I remember making these for the first time with my grandmother – she always said the secret was in the batter, and she was so right. Today, we’re tackling baby corn pakora, a delightful twist on the classic. They’re crunchy, flavorful, and surprisingly easy to make. Let’s get started!

Why You’ll Love This Recipe

This baby corn pakora recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly satisfying – that crispy exterior and tender baby corn inside is just chef’s kiss. Plus, it’s a fantastic way to enjoy baby corn, which sometimes gets overlooked. And honestly, who can resist a good street food snack made right in your own kitchen?

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 8 Baby Corn
• 1 pinch Turmeric powder (about ¼ tsp)
• 2 tbsp Bengal gram flour (besan) – about 40g
• 1 tbsp Rice flour – about 10g
• 0.5 tsp Ginger-garlic paste
• 1 tsp Coriander powder
• 0.5 tsp Chilli powder (adjust to your spice preference!)
• 1-2 tbsp Tamarind water/extract
• Salt as needed
• Oil for shallow frying
• 1 pinch Chaat masala

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Baby Corn: Selecting Freshness & Quality
Look for baby corn that’s firm and creamy white. Avoid any that look discolored or have blemishes. Freshness really impacts the texture.

Bengal Gram Flour (Besan): The Foundation of Crispy Pakoras
Besan is the star of the show! It gives pakoras their signature texture. Make sure yours is fresh – it should smell nutty, not stale.

Rice Flour: Achieving Extra Crispiness
Don’t skip the rice flour! It adds an extra layer of crunch that’s just irresistible. A little goes a long way.

Tamarind Water: The Tangy Secret
Tamarind water adds a lovely tanginess that balances the spices. If you don’t have it, you can substitute with lemon juice (about 1 tbsp), but the flavor will be slightly different.

Chaat Masala: The Finishing Touch – Regional Variations
Chaat masala is a magical spice blend! Every family has their favorite brand, so feel free to use yours. It adds a burst of flavor and that classic chaat street food taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the baby corn. Bring water to a boil with a pinch of turmeric and salt. Add the baby corn and let it sit for about 3 minutes. Then, drain it well. This helps soften them slightly.
2. Now for the batter! In a bowl, combine the Bengal gram flour, rice flour, ginger-garlic paste, coriander powder, chilli powder, tamarind water, and salt. Add water gradually, mixing until you get a smooth, coating batter – not too thick, not too runny.
3. Time to coat! Dip each baby corn piece into the batter, making sure it’s evenly coated.
4. Heat oil in a pan over medium-low heat. You want enough oil for shallow frying. Carefully place the coated baby corn into the hot oil.
5. Fry for about 5-7 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Don’t overcrowd the pan!
6. Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Finally, sprinkle with chaat masala and serve immediately!

Expert Tips

• Don’t skip the blanching step for the baby corn – it makes a big difference in texture.
• Keep the oil temperature consistent. Too hot, and the pakoras will burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• For extra crispy pakoras, double-fry them! Fry once at a lower temperature, then again at a slightly higher temperature.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chaat masala ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free!
• Spice Level Adjustment: If you like it hot, add more chilli powder or a pinch of cayenne pepper. For a milder flavor, reduce the chilli powder or omit it altogether.
• Festival Adaptations (Diwali, Holi): These are perfect for festive gatherings! My family loves to serve them with a variety of chutneys during Diwali.

Serving Suggestions

These baby corn pakoras are best enjoyed hot and fresh! They’re amazing with:

• A cup of masala chai
• Tomato ketchup (a classic!)
• Mint-coriander chutney
• Sweet tamarind chutney

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, though. Reheating in an air fryer can help restore some of the crunch.

FAQs

What is the best way to get the baby corn crispy?
Using rice flour in the batter is key! Also, don’t overcrowd the pan when frying, and make sure the oil is at the right temperature.

Can I make the batter ahead of time?
You can, but it’s best to use it within an hour or so. The batter tends to thicken as it sits.

What can I substitute for tamarind water?
Lemon juice works in a pinch, but it won’t have the same depth of flavor. You could also use a little amchur powder (dried mango powder).

Is it possible to bake these pakoras instead of frying?
You can try baking them, but they won’t get as crispy. Preheat your oven to 200°C (390°F), lightly brush the coated baby corn with oil, and bake for about 20-25 minutes, flipping halfway through.

How do I adjust the spice level of this recipe?
Simply adjust the amount of chilli powder! Start with a small amount and add more to taste.