INGREDIENTS:
•Babycorns,boiled (preferably of the same size) 20-24
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Chaat masala to taste
•Oil to deep fry
FOR BATTER:
•Refined flour (maida) 2 tablespoons
•Cornflour/ corn starch 2 tablespoons
•Fresh parsley,chopped 1 teaspoon
•Red chilli powder (deghi mirch) 1/4 teaspoon
•Salt to taste
FOR TOMATO GARLIC SAUCE:
•Oil 1 tablespoon
•Garlic,chopped 10-12 cloves
•Tomato puree 6 tablespoons
•Tomato ketchup 2 tablespoons
•Vinegar 1 teaspoon
•Red chilli powder (deghi mirch) 1 teaspoon
•Salt to taste
METHOD:
In a bowl, marinate the boiled baby corns in ginger paste, garlic paste, red chilli powder, salt and chaat masala for fifteen minutes. Set aside. To prepare a batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl. Add sufficient water and whisk to make a batter of coating consistency. Set aside. Meanwhile to make the sauce heat one tablespoon oil in a pan and sauté garlic. Add tomato puree and tomato ketchup. Cook for a minute. Add vinegar and red chilli powder. Add salt and mix well. Remove from heat. Set aside. Heat sufficient oil in a kadai. Dip the marinated baby corns one by one in the batter and deep fry till golden and crisp. Drain and place on an absorbent paper. Serve hot with the tomato garlic sauce.