Ingredients:
• 15 to 18 – small sized, tender baby Corns
• 1 cup – plain flour
• 1 tbsp – Corn flour
• 2 tbsp – gram flour
• 2 green – chillies finely chopped
• 1 ” piece – ginger, grated or finely chopped
• 3 to 4 flakes – garlic, peeled, crushed
• 1 tbsp – coriander finely chopped
• 1 tbsp – hot oil
• oil to deep fry
• salt to taste
Method:
- Pressure cook, microwave or steam baby corns till they become tender.
- Drain, cool and keep it aside till required.
- Put all other ingredients in a bowl, except the oils.
- Add enough water to make a batter thin enough to cover corns.
- Add hot oil, mix it well.
- Put oil to heat in a frying pan.
- Dip each corn in a batter, drop gently into a hot oil, to fry.
- Fry it till it becomes light golden, flipping the sides in between.
- Drain the excess oil on a kitchen paper.
- Repeat for remaining batch of the baby corn.
- Serve hot with salsa or ketchup or chutney.
Recipe courtesy of Saroj Kering