Recipe- Perfect For Tea Time Baby Corn 65

Baby corn 65 or baby corn fry is a tasty, crispy addictive starter or appetizer with fresh baby corns. This is one of the popular vegetarian variations of 65 recipes. Tastes wonderful as snack with tea or starter in any meal with a dip. Vegan and gluten free.

Ingredients

15 baby corns
3/4 cup plain flour or all purpose flour
3 tablespoons corn flour or rice flour
1/2 teaspoon garam masala powder
8 curry leaves
1 teaspoon red chili powder
1/2 teaspoon black pepper crushed
1/2 teaspoon ginger garlic paste
salt to taste
Oil for deep frying

To Serve

fried curry leaves
onion rings
lemon wedges

Method

- Peel the baby corns and cut each one into two or three.

- Bring the large pan of water to a rolling boil with a big pinch of salt. Add the chopped baby corns and cook for 5 minutes. Drain in a colander and rinse in cold water. Set aside. In the meanwhile heat oil for deep frying.

- Take plain flour all purpose flour maida and 2 tablespoons corn flour in a large bowl. To that add 1 teaspoon ginger garlic paste, few curry leaves torn, 1/2 teaspoon black pepper, 1/2 teaspoon garam masala powder and salt to taste.

- Add 1 teaspoon Kashmiri red chilli powder to the flours. Now remove 2 tablespoons from the hot oil and add to the batter. Mix well.

- Now slowly add 1.25 cups water to the dry mixture and make a smooth, thick yet flowing batter.

- Toss the baby corn pieces in batter.

- Gently slide around 6-7 baby corn cubes in hot oil.

- Deep fry them in medium flame until crispy and golden. In the same hot oil fry some curry leaves too.

- Drain to a kitchen towel or strainer to remove excess oil. Place the fried baby corns in a serving plate. Squeeze some lemon juice all over and add some fried curry leaves, raw onion rings.

- You can sprinkle some chat masala while serving. Serve baby corn fry with more lemon we