|
Ingredients
|
Quantity
|
|
Besan
(chick pea or gram flour) sieved
|
125gms
|
|
Ground rice
or rice flour
|
50gms
|
|
Bicarb of
soda
|
a pinch
|
|
Salt
|
to taste
|
|
Crushed dried
or chilli powder
|
1 tsp
|
|
Kalonji (onion
seeds)
|
1 tsp
|
|
Ajowan
|
½ tsp
|
|
Ground cumin
|
2 tsp
|
|
Ground coriander
|
2 tsp
|
|
Water
|
200 ml
|
|
Sunflower
oil or corn oil
|
for deep
fry
|
|
Baby corn
|
225gms
|
The most
important factor is the temperature of the oil. Check it is between 160C (325F)
and 180C (350F) before you begin frying. (If you do not have a thermometer drop
a cube of bread in the oil - if it floats in a few seconds without browning
then the temperature is just right.)
Mix all
the dry ingredients together in a bowl and gradually add the water to form a
thick paste of coating consistency.
In a wok or other suitable pan for deep frying heat the oil over a
medium heat. Dip each corn into the batter and shake off any excess batter. Fry
them in a single layer, without overcrowding the pan, until they are crisp and
golden brown (7-8 minutes). Drain on absorbent paper.
