Baby corn 65

Cute little baby corns coated in a spicy batter and deep fried till crisp! 😋

Recipe

Ingredients
• Babycorn – 400 gm
• Green chillies – 3
• Fresh coriander – 1 cup
• Garlic cloves – 8 to 9
• Ginger – 1 inch
• Fresh lemon juice – 1/2 tbsp
• Water – 3 tbsp
• Kashmiri red chilli powder – 3 tsp
• Garam masala – 1.5 tsp
• Chaat masala – 1.5 tsp
• Powdered sugar – 1 tsp
• Salt – To taste
• Cornflour – 4 tbsp
• Rice flour – 3 tbsp

1. Wash the babycorn, trim the edges and slice it into half horizontally and vertically to get 4 pieces each

2. Grind together the green chillies, ginger, garlic, coriander and lemon juice in a mixer. Add water and blend to get a smooth paste

3. Transfer the paste to a bowl. Add the dry spices, sugar, salt and mix well. Add the babycorn and mix well so as to coat the marinade evenly

4. Seive together cornflour and rice flour, fold the marinated babycorn into this. Make sure all the babycorn pieces are evenly coated. You can add a little bit of water if required

5. Marinate this babycorn at room temperature for about 1 hour

6. Heat oil in a wok and deep fry the marinated babycorn on medium flame for 3-4 minutes or until it is golden brown and crispy

Sprinkle some chaat masala on the baby corn and serve hot with onion rings! 🌽🧅😋