Who doesn’t like to munch on something nice in the evening with tea? As Indians, this is probably the most awaited part of the day. After a day of work, traffic and tiredness, all one looks forward to is a cup of Adrak Wali Chai and munchies. While pakoras and bajjis are fairly common, it is good to have something different like Babycorn Fritters once in a while. Babycorn Fritters are crispy, delicious bites that are firm on the outside and melt in the mouth within. They are made with the tender corn sticks, dipped in a batter of flour and spices and deep fried till golden and crisp. If corn does not quite catch your fancy, you can even try making Moongode or Indian Lentil Fritters, Onion Pakora or Chawal Ke Pakode.
However, during monsoon, Babycorn not only tastes good and tender, but it even enhances the joy that pours in our lives with the rain. Also, making Babycorn Fritters doesn’t require any elaborate preparation, so prepare these munchies when it drizzling or it feels gloomy and you really wish like perking up everyone! Here’s how to make Babycorn Fritters:
- Baby corns - 10-12
- Hung curd - 2 tbsp
- Ginger garlic paste - 2 tsp
- Red chili powder - 1 tsp + 1 tsp
- Garam masala powder - 1/2 tsp
- Besan- 1/2 cup
- Maida - 1/2 cup
- Cornflour - 1/2 cup
- Fresh coriander - 2 tbsp chopped
- Oil for frying
Heat water in a large pan.
When it comes to a boil, add 1 tsp salt and baby corns.
Boil the baby corns for 5 minutes.
Strain and keep aside.
Mix hung yogurt, ginger garlic paste, 1 tsp red chili powder, salt to taste and garam masala in a bowl.
Coat the baby corns with this masala an keep covered for half an hour.
Mix besan, maida, cornflour, 1 tsp red chili powder, salt to taste and fresh coriander in a bowl.
Add water and make a batter.
Heat oil in a non sick pan.
Dip the marinated baby corns in the batter and deep fry in hot oil till golden brown from both the sides.
Serve hot with coriander chutney.