Served as snacks or starter, suitable for vegetarians

Indian

125 gm Gram flour

50 gm Rice flour

1 pinch of sodium bicarbonate

Salt or to taste

1 teaspoon Chilli powder

1 teaspoon Kalonji, (onion seeds)

0.5 teaspoon Ajwain

0.5 teaspoon Turmeric powder

2 teaspoons Cumin powder

2 teaspoon Coriander powder

200 ml Water

Sunflower or Corn oil, as needed for deep frying

225 gram Baby corn

Mix all the dry ingredients together in a bowl. Gradually add the water to form a thick paste of coating consistency. In a wok or other pan, suitable 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 until crisp and golden brown. Drain on absorbent paper. Serve with any dip or chutney of your choice.

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