Baby Corn Fry or Baby Corn 65, this has been on my do-list for a long time and I made it finally. The first time, I made a shallow fry version, it came out very well and tasted very good too, the only thing lacking was the crispiness from deep frying. So the second time I tried the deep fried version and I got the expected crispiness. It's a simple recipe, adding some common spice powders to boiled corn, mixing it well and then deep frying them. It can be served as a side dish with rice and dal for lunch or as a tea-time snack..
Need To Have
- Baby Corn - 15 or 16
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Roasted Cumin Powder - 1/2 teaspoon
- Garam Masala - 1/2 teaspoon
- Ginger Garlic Paste - 1 teaspoon
- Lemon Juice - 1/2 teaspoon
- Besan flour/Gram Flour - 1 tablespoon
- Rice Flour - 2 tablespoons
- Curry Leaves - 10
- Salt to taste
- Oil for deep frying
Boil the corn for 15 minutes, drain and keep. Add the rice flour, besan flour, turmeric powder, red chilly powder, roasted cumin powder, lemon juice, ginger garlic paste, salt, mix everything well ( if needed sprinkle little water ) and leave it for 10 to 15 minutes.
Heat the oil, deep fry the corn till it turns crispy. When you're frying the corn, add the curry leaves, fry it along with the corn and remove. Drain the excess oil, serve it topped with curry leaves along with sliced onions.
Spread the paste well all over the corn.
Serve it hot, it'll loose the crispiness when cold but it'll still taste good.