Baby Corn Bajji Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a smooth batter.
• STEP 2.Add ginger-garlic paste and mix well. Let the batter rest for 10-15 minutes.
• STEP 3.Heat oil in a deep pan for frying. Dip each baby corn into the batter, ensuring it is well coated.
• STEP 4.Gently drop the coated baby corns into the hot oil and fry until golden brown and crispy.
• STEP 5.Remove the bajjis from the oil and place them on a paper towel to drain excess oil.
• STEP 6.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure the baby corns are tender and not overcooked.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a healthier version, you can also bake the baby corns in the oven instead of deep-frying.

Storage and Serving

• Baby Corn Bajjis are best served hot and crispy.
• You can store any leftover bajjis in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a preheated oven or air fryer to regain their crispiness before serving.