Halwai February 21, 2019

Ingredients:

• 24 – baby corns, boiled
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1/2 tsp – Red Chilli powder
• Salt to taste
• Chaat masala to taste
• Oil to deep fry
• For batter:
• 2 tbsp – Maida
• 2 tbsp – cornflour
• 1 tsp – fresh parsley, chopped
• 1/4 tsp – Red Chilli powder
• Salt to taste
• For Tomato Garlic sauce:
• 1 tbsp – oil
• 12 Cloves – garlic, chopped
• 6 tbsp – Tomato puree
• 2 tbsp – Tomato ketchup
• 1 tsp – Vinegar
• 1 tsp – Red Chilli powder
• Salt to taste

Method:

  1. In a bowl, marinate the boiled baby corns in ginger paste, garlic paste, red chilli powder, salt and chaat masala for fifteen minutes. Set aside
  2. To prepare batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl. Add sufficient water and whisk to make a batter of coating consistency. Set aside.
  3. To make sauce heat one tbsp oil in a pan and saute garlic, add tomato puree and tomato ketchup, cook for a minute, add vinegar and red chilli powder.
  4. Add salt and mix well, remove from heat. Set aside.
  5. Heat sufficient oil in a kadai, dip the marinated baby corns one by one in the batter and deep fry till golden brown and crisp.
  6. Drain and place it on an absorbent paper.
  7. Serve hot with the tomato garlic sauce.