Ingredients:
Baby corn, wash them and cut into fingers
a handful of coriander leaves (cilantro), roughly chopped
Oil for deep frying
For the batter :
Gram flour/ Chickpea flour, probably a cup or more
Cornflour 2 tbsp
Ginger-garlic paste 2 tsp
Plain curd/yogurt 3-4 tbsp, if you add more the fritters may absorb too much oil
Cumin powder 1tsp
Coriander powder 2-3 tsp
Red chilli powder 1 1/2 tsp
Salt to taste
1 tsp garam masala powder
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Preparation:
1. Add washed and chopped coriander leaves to the babycorn fingers and set aside to let the flavour of the herb mix with the babycorns.
2. Meanwhile, prepare the batter. In a bowl mix together the gram flour, cornflour, coriander and jeera powder, curd, garam masala powder, chilli powder, ginger-garlic paste, salt. Mix and slowly add in water which is at room temperature to make a semi-thick batter which coats the vegetable.
3. Heat vegetable oil in a wok. Dip each babycorn fingers in the batter and deep fry in hot oil till golden brown. Drain on an absorbent paper and serve hot.
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