Make perfectly coated baby corn pakoras that are crispy and delicious, perfect for the monsoon season. Soak baby corn in hot water and prepare a flavorful batter using gram flour, rice flour, cornstarch, and spices. Deep fry for a tasty snack.
1: Soak baby corn in hot water for 10 minutes to soften.
2: Lightly dust the baby corn in salt, chilli powder, and gram flour.
3: In a bowl, mix gram flour, rice flour, cornstarch, salt, Kashmiri powder, chilli powder, turmeric powder, coriander powder, cumin powder, chopped coriander, chopped curry leaves, green chillies, and grated ginger.
4: Gradually add water to the mixture to achieve a thick but pourable batter consistency.
5: Heat oil in a frying pan.
6: Dip the soaked baby corn in the batter, ensuring they are well coated.
7: Carefully drop the coated baby corn into the hot oil and fry until golden brown.
8: Remove and drain on paper towels before serving.
