I was surprised that I hadn’t shared this all this while, even though this is so often made at home. I guess there are still some more left that are so frequently prepared at home, yet never find its way to the blog. Maybe the commonness of the dish or its so much already done by all.
However when it comes to any dish, more than the recipe that I might want to share, I have the memories associated that becomes much more important to me personally. My blogs have been my journals and for a person who quit writing diaries, this is the only place I can turn to. I know I have been in situation where I have met complete strangers, who knew about me and what happens in life. That’s very strange if you must know. Yet I can’t have it any other way.
and corn kernels. This has been the style for a while here. So when we
go vegetable shopping, just as we take curry leaves, coriander leaves,
certain vegetables fall under that category. For parents, its been baby
corn for a while, it still continues, only now they have included all
colours of capsicum as well. So our vegetable bag, will by default have
baby corns, capsicums, apart from other regulars.
So the baby
corn finds its way into many subzis, pulaos etc. Finally when there is
nothing else we can add it too, it becomes Baby Corn Manchurian or Baby
Corn Bajjis. I had spun a tale around Baby Corn Manchurian, now comes the turn of Baby corn Bajjis.
I made this for my lunch on a Sunday and kids lately have been helping me with setups etc. I was so happy when the boys took to this dish after the clicking was over. I am glad their preferences are expanding.
I need not write any more on my love for deep fried stuffs, this comes as one of the best!
Baby Corn Bajji
Parboiled Baby Corn, julienne – 2 cups
Rice flour – 1/2 cup
Besan / Chickpea flour -1 /2 cup
Cooking soda – 1/4 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder – 1 tsp
Roasted Coriander powder – 3/4 tsp
Roasted Cumin powder – 1/4 tsp
Water for making the batter
Oil for deep frying
How to make the Baby Corn Bajjis
Prep the baby corn and cut into long julienne, by slitting through it half. Depending on how thick and how long you want your bajjis, you can slice through it.
MW for 5 mins with just enough water to cover the entire baby corn.
Drain and keep it aside. In a bowl, take the flours, add all the spice powders, mix well and then slowly add water to get a thick batter. Since you are adding cooking soda, the batter has to be thick for it to blot up.
Heat the oil for deep frying. Then just as you would do with any other bajjis, dip the baby corn into the batter and gently drop into the hot oil. Simmer for first 2 mins, when you see the bajji coming up or getting colored, flip to the other side and cook till done.
Drain using a slotted spatula onto a kitchen towel.
Serve with tomato ketchup
Make the batter thick as you are using soda. When the batter is thin and batter has soda it will dunk lot of oil.
Also as always for deep frying ensure the oil is hot.