To make Baby corn pakora at home, we will take 300 g of baby corn. It is easily available in the market. We need it properly cleaned, so we will wash it properly under normal running water. Keep them aside.

Take a bowl filled with water and submerge the baby corn in the water. Clean them properly of any dirt and transfer to a plate.

Now, take water in a Kadai. As the water comes to a boil, add a tsp of salt, and add the baby corn to the water.

We will let them boil until they cook 70%, then remove them and place them on a strainer. Keep them aside.

Take a large bowl, add 5 tbsp of Rice Flour, 5 tbsp Corn Flour, salt to taste, 2 tsp Kashmiri Red Chilli Powder, 1/2 tsp Haldi Powder, 1/2 tsp Garam Masala, 1 tsp Jeera Powder, 1 tsp Chaat Masala. Mix well.

Add the Baby corn to the mixture. Let them coat with the mixture. Place on a strainer.

Similarly, dip the baby corn in the mixture, strain, and then transfer to a bowl.

For the leftover Mixture, add water gradually and mix with a whisk to prepare a lump-free batter. The consistency of the batter should not be too thick or too runny, and enough to coat the baby corn well when we dip them in the batter later.

Optional: Now, insert a toothpick or bamboo skewers through the baby corns.

Take a glass, pour the batter into it.

Dip the baby corn in the batter.

Fry the Baby corn in a cooking oil on a medium flame.

Gently flip and fry the baby corns till they get crispy.

Once they get cooked, place them on a strainer.

Sprinkle chaat Masala and Kashmiri Red chilli powder, and serve with Ketchup. Enjoy!