| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Mridula’s, Indian, Kitchen | 1 | servings |
INGREDIENTS
| 125 | g | Besan; (chick pea or gram |
| ; flour) sieved | ||
| 50 | g | Ground rice or rice flour |
| A pinch of bicarb of soda | ||
| 1 | ts | Salt or to taste |
| 1 | ts | Crushed dried chillies or chilli powder |
| 1 | ts | Kalonji; (onion seeds) |
| 1/2 | ts | Ajowan |
| 1/2 | ts | Ground turmeric |
| 2 | ts | Ground cumin |
| 2 | ts | Ground coriander |
| 200 | ml | Water |
| Sunflower or corn oil for deep frying | ||
| 1 | 225 gram who baby corn |
INSTRUCTIONS
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 ina 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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