Baby Corn 65

INGREDIENTS:

• 8-9 Baby corns, slit length-wise
• Oil for frying

For the Batter:

• 5-6 Sprigs of Curry Leaves
• 5-6 Sprigs of Coriander Leaves
• 2 Green Chilli’s
• 1 Tspn Garam Masala
• 1 Tspn Red Chilli Powder
• 1 Tbspn Curd
• 1 Tspn Lemon Juice
• 1 Tbspn Maida
• 1 Tbspn Rice Powder
• 5-6 Cloves of Garlic
• 1” Ginger
• Salt to taste

METHOD:

• Blend the coriander leaves, curry leaves, green chilli, ginger and garlic into a coarse paste.
• In a mixing bowl, mix the rest of the batter ingredients with the freshly blend mix. Add water if required.
• Heat oil for frying.
• Dip the baby corn pieces into the batter so as to coat them and dip them individually into the hot oil. Wait for the batter coated baby corn to cook a little before trying to flip them with a ladle. Flipping earlier or cooler oil might lead to the batter leaving the corn.
• Fry till golden brown. Place on paper towel to drain out excess oil.
• Serve with ketchup or mint chutney, or simply munch away!