Babycorn Pakoda


Winter is all about relishing some hot crispy snacks at the evenings. Presenting this easy to prepare snacks which can be prepared within ten minutes. Is not it exciting?

Recipe of babycorn pakoda’s/ Babycorn Fritters

Besan/ gram flour – 1/2 cup

Tender peeled whole babycorns – 5-6 ( remove the outer coverings and trim the edges)

Zeera/ cumin – one pinch

Ajwain/ Bishop’s seed/ Carom seeds – one pinch

Ginger and garlic paste – one tsp

Red chilli powder – a pinch

Garam masala powder – a pinch

salt – one teaspoon

Baking soda – one pinch

Water – as required

Oil – as required ( for deep frying)

Chat masala – one teaspoon

Fresh coriander leaves – for garnishing (chopped or whole)

Sauces of your choice – to serve ( I have used tomato sauce, green chilli sauce and mint mango sauce)

Method –

Prepare a smooth mixture or batter by adding a little water to the besan and all the ingredients except the babycorns and chat masala.

Then take a deep bottom kadai and heat the oil for deep frying the babycorn pakoda or fritters.

Take the babycorn’s one by one , deep them into the batter and coat them nicely with the besan batter.

Then put them into oil carefully.

Keep the heat to medium and carefully fry the both sides by turning them carefully.

Remove them from the oil and keep them on an absorbent paper to remove excess oil if any.

Then place them on a serving tray , sprinkle the chat masala ,garnish with the fresh coriander leaves and serve them with sauces of your choice.

Note – You can use blanched babycorn to preapare these babycorn fritters.


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