| 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.
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