Babycorn Fritters

Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Neha Mathur
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Ingredients

  • Baby corns - 10-12
  • Hung curd - 2 tbsp
  • Ginger garlic paste - 2 tsp
  • Red chili powder - 1 tsp + 1 tsp
  • Garam masala powder - 1/2 tsp
  • Besan- 1/2 cup
  • Maida - 1/2 cup
  • Cornflour - 1/2 cup
  • Fresh coriander - 2 tbsp chopped
  • Oil for frying

Instructions

  1. Heat water in a large pan.
  2. When it comes to a boil, add 1 tsp salt and baby corns.
  3. Boil the baby corns for 5 minutes.
  4. Strain and keep aside.
  5. Mix hung yogurt, ginger garlic paste, 1 tsp red chili powder, salt to taste and garam masala in a bowl.
  6. Coat the baby corns with this masala an keep covered for half an hour.
  7. Mix besan, maida, cornflour, 1 tsp red chili powder, salt to taste and fresh coriander in a bowl.
  8. Add water and make a batter.
  9. Heat oil in a non sick pan.
  10. Dip the marinated baby corns in the batter and deep fry in hot oil till golden brown from both the sides.
  11. Serve hot with coriander chutney.