I have this craze to buy a packet of baby corn every time I see it in the market! Lil Angel finds this amusing and she knows I will be adding to everything from pastas to upma!!So when I picked up some baby corn a few weeks back and she gave me that 'amused' look, I made up my mind to use it as a star ingredient and not just an as add on.Hence was born this super crunchy snack which the kids enjoyed a lot.
This is for Srivalli's Kid's Delight event, hosted this month by Sandhya with the theme Snacking all the way, which also happens to be the theme I have taken for Blogging Marathon #54, Week 2.
Baby corn - 10 number,chopped into 1/2 " pieces
Corn flour-1/4 cup
APF- 1/4 cup
Ginger garlic paste- 1 teaspoon
Chili powder- 1/2 teaspoon
Salt to taste
Curry leaves- a handful
Chaat masala - as needed
Oil to deep fry
Pressure cook baby corn pieces for 1 whistle.Or parboil it for 5 minutes.Drain and keep aside. In a bowl, take the flours, chili powder,salt and ginger garlic paste.Mix well and add water little by little and prepare a lumpless batter of coating consistency.
Heat oil for frying. Put in the baby corn pieces and mix it in the batter so that it coats the pieces.[I forgot to add besan in previous step.So in the pics I have added before frying.]
Lightly shake off the excess batter from the baby corn pieces and drop into hot oil lower the flame and fry till the fritters are golden brown.Fry the entire mixture in the same way in batches. Drain and place on a kitchen towel. Fry curry leaves in the same oil till crisp and keep aside.
When ready to serve arrange on a serving tray, garnish with curry leaves and sprinkle chaat masala and serve.
- You can vary the quantity of flour used.
- Don't keep the flame high throughout.Alternate between medium and high.
- Curry leaves are option but they add an extra crunch to the dish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
Labels: Babycorn, Blogging Marathon, Party Snacks, Snack Bar, Step-by-step Pictorial Recipes, Vegan varieties