Baby Corn Pakodas in Airfryer

Baby Corn Pakodas made with tender baby corns, dipped in a flavourful chickpea flour batter, minus the effort, hassle and calories of deep frying. These Pakodas turn out real good in the Air Fryer.

I’ve been quite vocal about my dislike for corn and baby corn. But let me clarify. I love corn on the cob, hot off the coals, smeared with chili-salt and lemon. I love corn in a Mexican salad. I love the charred bits of sweet corn in my salads. But when Indian restaurants start adding frozen corn to every single vegetarian curry, that’s my cue to start freaking out and hating on corn 🙂 It’s true! Any mixed vegetable dish you order in a Punjabi / multi cuisine restaurant will have these utterly tasteless morsels of sweet corn that have hibernated in the freezer for god knows how long. The same is true for baby corn. These two make bland fillers into any curry dredged in that same green, red or yellow colour sauce.

But give me seasonal corn in a dish that respects its delicate flavour and texture, and I’m all for it.

Do try these seasonal corn recipes!

• Grilled Corn Salad with Orzo Pasta
• Grilled Corn Salad with Chimichurri Sauce
• Chilled Corn and Apple Soup

It’s been raining in Bangalore once every few evenings, not enough to qualify for the monsoons, but we are making do with it. The already good weather turns so much better with the cool breeze and like Purba Ray’s viral tweet reads – “When it rains in India, it is the duty of vegetables to cover themselves with besan and jump in a karhai full of hot oil”.

I had a small lot of baby corn, and air fryer to the rescue, so I did not have to heat up a kadai full of hot oil to make this rainy day special Baby Corn Pakodas. Sorry, Purba 😀

Tips for making pakodas in air fryer

The key to making baby corn pakodas in the air fryer, as I have explained in my post on Onion pakoda in air fryer, is to keep the batter thicker than what you would for regular deep frying. Second tip is to line the basket with either parchment or a piece of aluminium foil brushed with oil, so that the batter does not clog the wires.

I prefer parboiling the baby corn, otherwise it tends to remain too raw when making pakodas in air fryer. If you deep fry, then parboiling the baby corn may not be required.

I love how the air fryer comes to the rescue for our monsoon cravings of something spicy and crunchy. All kinds of root vegetables or starchy vegetables can be sliced or julienned and air fried to a crisp. Toss in a spice mix you like and you have a guilt free snack which also adds to your vegetable quota for the day.

Easy air fryer recipes you MUST try:

• Kale Chips
• Zero oil Crispy Broccoli
• Beet Chips
• Banana Chips in airfryer 

Print Recipe

Baby Corn Pakodas in Air Fryer Yum

Baby Corn Pakodas made in air fryer with tender baby corns, dipped in a flavourful chickpea flour batter, minus the effort and calories in deep frying.

Cuisine

indian

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1/2 cup besan
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp chaat masala
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 cup water
• 1 tsp oil
• 10 pieces baby corn**

Cuisine indian Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 1/2 cup besan 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp chaat masala 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1/4 cup water 1 tsp oil 10 pieces baby corn**

Instructions

1. **To prepare baby corn pakodas in airfryer, choose tender thin pieces of baby corn. If they are slightly thicker, then slice vertically. Use total of 10 such pieces
2. In a small microwave safe bowl, place the baby corn with 1/4 tsp salt and 1/4 cup water. Microwave for 4 minutes. Remove and dry well using cotton towels.
3. Prepare the batter by mixing all ingredients well, using a whisk or fork.
4. Preheat the air fryer at 200°C.
5. Line the basket with a folded piece of aluminium oil. Brush a few drops of oil on the foil, so the pakodas don’t stick to it.
6. Dip each piece of baby corn in the batter, shaking off the excess and place it on the foil. It’s ok if the pieces stick to each other, we can separate them later. Keep everything similarly in a single layer and bake for 3-4 minutes at 200°C and another 3-4 minutes at 180°C.
7. The besan (chickpea batter) layer will turn slightly puffed up, crisp and golden. Remove the pakodas along with the foil. Separate them from each other using a knife and put these dried/ fried pakodas back into the air fryer basket for 2 minutes at 180°C to crisp up further.
8. Serve immediately.

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