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:

1. Pressure cook, microwave or steam baby corns till they become tender.
2. Drain, cool and keep it aside till required.
3. Put all other ingredients in a bowl, except the oils.
4. Add enough water to make a batter thin enough to cover corns.
5. Add hot oil, mix it well.
6. Put oil to heat in a frying pan.
7. Dip each corn in a batter, drop gently into a hot oil, to fry.
8. Fry it till it becomes light golden, flipping the sides in between.
9. Drain the excess oil on a kitchen paper.
10. Repeat for remaining batch of the baby corn.
11. Serve hot with salsa or ketchup or chutney.

Recipe courtesy of Saroj Kering