Baby Corn Bajji Recipe - Baby Corn Fingers Recipe

This is our South Indian style bajji recipe with baby corn. Baby corn bajji in Tamil also known as baby corn fingers was in my try list for years. Long back I had posted baby corn golden fritters / baby corn 65 which is a super hit recipe in my blog. After that I din’t post any baby corn snack recipe for long time. 

As summer vacation is started here, Raksha told me to make some bajji or bonda for her evening snacks. So I wanted to post this baby corn bajji and made it. I used besan flour and rice flour in the ratio of 2:1 and made bajji batter in thick flowing consistency.  It came out very well with crispy exterior and soft interior. We loved it very much. Friends, do try this easy, yummy, crispy baby corn bajji for your kids during this vacation and share your feedback with me.

Check out my homemade bajji bonda mix, onion bajji, potato bajji, Ajwain leaf bajji, Raw banana bajji, Andhra mirapakaya bajji, Chilli bajji.

Baby corn bajji recipe / Baby corn golden fingers

Baby corn bajji recipe / Baby corn golden fingers for kids snacks

Cuisine: Indian

Category: Snacks recipes

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Besan flour - 1/2 cup Rice flour - 1/4 cup Red chilli powder - 1/2 tsp to 1 tsp Garam masala powder – 1/4 tsp (optional, I used it) Hing / Asafetida - 1/4 tsp Salt - as needed Baking soda / cooking soda – 1/4 tsp Red Food color – a pinch (Optional) Water – As needed( I used around 3/4 cup) Cooking oil - to deep fry

HOW TO MAKE BABY CORN BAJJI

1. Peel the baby corn and discard the skin. Pressure cook the whole baby corn in high flame for one whistle OR boil in water till it becomes soft.
2. In a wide bowl, mix all the ingredients except cooking oil to make bajji batter.
3. Dip the cooked baby corn in the batter.
4. Deep fry in oil on both the sides. Remove when it turns golden in color.
5. Serve with coconut chutney or tomato ketchup.

METHOD - STEP BY STEP PICTURES

Peel the skin of baby corn and wash it. In a cooker base, add 2 cups of water. In a small bowl, keep the peeled baby corn and add very little water to it. Let it pressure cook in high flame for one whistle or cook till it becomes soft but firm. Remove the bowl from the cooker. Drain the excess water if any. Keep it aside.  Some people use raw baby corn to make bajji. So pressure cooking is an optional step. But I love to have soft baby corn. So I cooked it. In a wide bowl, mix besan flour, rice flour, red chilli powder, garam masala powder, hing, salt, baking soda and mix well. Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated. Heat cooking oil in a kadai. Drop a pinch of bajji batter. If it sizzles and rises to the top immediately, heat of the oil is just right. Take one cooked baby corn. Dip it inside the batter, coat it well and take it out by holding the tail part. Drop in the hot oil. Repeat the same and put 2 to 3 bajji in one batch. Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper. Enjoy with coconut chutney or tomato ketchup !

Note

If you want to use less rice flour, use besan and rice flour in the ratio of 3:1 instead of 2:1. You can add a pinch of food color to get a bright colored bajji like in teashops. Adding baking soda helps to make puffy and soft bajji.

Enjoy this easy, yummy baby corn bajji with tomato ketchup !

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