Make your evening tea time more interesting by adding this yummy vegetarian snack alongside your hot beverage. Baby corns are low in calories and rich in fibre, thus making it a healthy snack option as well!
INGREDIENTS:
• Baby corns – 10
• Besan – 3/4 cup
• Turmeric powder – 1/4tsp
• Red chili powder – 1/2 tsp
• Salt to taste
• Chaat masala – a pinch
• Breadcrumbs – 1/2 cup
• Purti refined sunflower oil for deep frying
PREPARATION:
• Clean the baby corns by washing them in water.
• Slice the baby corns into medium pieces and boil them in a pressure cooker with enough water.
• Drain the water and keep the boiled baby corn pieces aside.
• In a bowl, put besan, turmeric powder, red chili powder and salt. Mix them.
• Add some water and convert the mixture into a thick paste for coating the baby corn pieces.
• Place the breadcrumbs on a plate. Dip the baby corns into the paste and then coat them with the breadcrumbs.
• Heat Purti refined sunflower oil in a deep frying pan.
• Fry the coated baby corn pieces in medium heat until golden brown and crisp on all sides.
• Take out the baby corn pakodas on a tissue paper to get rid of the excess oil.
• Sprinkle a pinch of chaat masala on the baby corn pakodas.
Serve hot with tomato ketchup.
