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Baby Corn Pakoda Subzi

-Submitted by Raji Ramakrishnan on 16th Nov 2015

(Baby Corn Pakoda Curry)



  • Baby corns - 6
  • Oil - for frying
  • Coriander leaves - for garnish
  • Fresh Cream - for garnish

For Pakoda Batter

  • Gram flour (Besan) - 1/2 cup
  • Red Chili powder - 1 tsp
  • Ajwain (Carom seeds) - 1 tsp
  • Asafoetida - 1/4 tsp
  • Salt - to taste
  • Water - as required

For Gravy

  • Onion - 1 (finely chopped)
  • Tomato - 1  (finely chopped)
  • Ginger garlic paste - 1 tsp
  • Methi (Fenugreek) Leaves - 1 tbsp
  • Oil - 1 tsp
  • Cumin seeds - 1 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Pav Bhaji masala - 1 tsp (You can also use Sambhar powder or Ghoda masala instead)
  • Salt - to taste


  1. Mix all the ingredients to make the pakoda batter by adding water little at a time to a smooth lump free paste.
  2. Heat oil in a kadai for deep frying.
  3. Dip each baby corn in the batter and fry it in hot oil till golden brown. Keep aside.
  4. To make the gravy, heat oil in another kadai and add the cumin seeds. When it sizzles, add the chopped onion and ginger garlic paste.
  5. Saute till the raw smell goes off and then add the tomatoes. Cook till it becomes soft and mushy.
  6. Add the salt, pav bhaji masala, chilli powder, cumin powder, coriander powder, turmeric powder and little water. Saute well till oil separates from the gravy.
  7. Add the chopped tender methi leaves and the pakodas.
  8. Garnish with coriander leaves and fresh cream.

Serving Suggestion

  • Serve hot with chapati, rice or pulao. 

More Corn Recipes

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