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Baby Corn Bajjis are deep fried snacks made with tender baby corns diced as juliennes or fingers. These are crispy snacks you can make for your kids.

So for the day 2 of BM#54, under Deep Fried Love, I have these Baby Corn Fingers, which are one of my favorite snacks!

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, by reading my blogs. That’s very strange if you must know. Yet I can’t have it any other way.

Coming to the Baby Corns, we have baby corns sold in small packets and corn kernels. This has been the style for a while in Madras. So when we go vegetable shopping, just as we pick curry leaves, coriander leaves, few other vegetables fall under that category. For parents, it’s 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. Which means the baby corn finds its way into many subzis, pulaos etc. Finally when there is nothing else we can add the baby corns 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

Ingredients Needed:

2 cups Baby Corn Parboiled julienne
1/2 cup Rice Flour
1/2 cup Besan /Chickpea flour
1/4 tsp Cooking Soda
Salt to taste
A pinch Turmeric Powder
1 tsp Red Chilli Powder
3/4 tsp Coriander Powder roasted
1/4 tsp Roasted Cumin powder
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

Notes

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.

Print Pin

Baby Corn Bajji | Baby Corn Fingers

Baby Corn Bajjis are deep fried snacks made with tender baby corns diced as juliennes or fingers. These are crispy snacks you can make for your kids anytime.

Course Snacks

Cuisine Indian

By Cook Method Deep Fried

Occasion Evening Snack

By Diet Kid Friendly

Dish Type Deep Fried Dishes

Author Srivalli

Ingredients

• 2 cups Baby Corn Parboiled and diced as julienne
• 1/2 cup Rice Flour
• 1/2 cup Besan /Chickpea flour
• 1/4 tsp Cooking Soda
• Salt to taste
• A pinch Turmeric powder
• 1 tsp Red Chilli powder
• 3/4 tsp Coriander Powder roasted
• 1/4 tsp Cumin Powder Roasted
• Water for making the batter
• Cooking Oil for deep frying

Instructions

• 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

Notes

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.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

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