Baby Corn Pakodas in Air Fryer
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.
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Ingredients
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.