Baby corn is one such vegetable, which tastes good in any form, from salad to curries. If it is deep fried, then there’s nothing like it. It is crunchy and flavourful.
Deep fried items are my weakness and I enjoy my evening tea with any kind of bajji’s or pakodas.
This dish was a cross between bajji and Tandoori. So, I call them fritters.
Now we will see the procedure.
Baby corn – 200 grams
Onion – 1
Coriander leaves – 1 table spoon
Ginger- garlic paste – 1 tea spoon
Red chilli powder – 1 tea spoon
Tandoori masala – 1 table spoon
Besan – 2 table spoons
Rice flour – 2 table spoons
Curd – 2 table spoons
Curry leaves – 2 springs
Oil – to deep fry
-Slice baby corn, onion. Chop coriander leaves.
-Put everything other than curry leaves and mix nicely.
-Heat oil in a kadai, when it is hot, drop curry leaves, fry and keep aside.
-Now fry baby corn mixture by dropping baby corn and onion individually little by little.
-When it is fried, remove from the oil and drain on a tissue laden plate.
-When all the mixture has been fried and ready, mix in curry leaves and enjoy.