Baby Corn Pakoras Recipe

• 125 gm Besan, (chick pea or possibly gram flour) sieved
• 50 gm Grnd rice or possibly rice flour A healthy pinch of bicarb of soda
• 1 tsp Salt or possibly to taste
• 1 tsp Crushed dry chillies or possibly chilli pwdr
• 1 tsp Kalonji, (onion seeds)
• 1/2 tsp Ajowan
• 1/2 tsp Grnd turmeric
• 2 tsp Grnd cumin
• 2 tsp Grnd coriander
• 200 ml Water Sunflower or possibly corn oil for deep frying
• 1 x 225 gram who baby corn

1. The most important factor is the temperature of the oil.
2. Check it is between 160C (325F) and 180C (350F) before you begin frying.
3. (If you don't have a thermometer drop a cube of bread in the oil - if it floats in a few seconds without browning then the temperature is just right.)
4. Mix all the dry ingredients together ina bowl and gradually add in the water to create a thick paste of coating consistency.
5. In a wok or possibly other suitable pan for deep frying heat the oil over a medium heat.
6. Dip each corn into the batter and shake off any excess batter.
7. Fry them in a single layer, without overcrowding the pan, till they are crisp and golden (7-8 min).
8. Drain on absorbent paper.

rice, salt, chilli pwdr, kalonji, turmeric, cumin, coriander, water, gram who baby

Taken from cookeatshare.com/recipes/baby-corn-pakoras-72896 (may not work)