The corn mixture
250 gm (9 oz)
Corn kernels (canned; chop)
100 gm (3 oz) Potatoes (boil, cool & mash)
55 gm (1 / 2 cup) flour of roasted gram
250 gm (9 oz) Bread crumbs
45 gm (3 oz) grated cheese
90 gm (3 oz) Onions (chop)
90 gm (3 oz) Ginger (finely chop)
10 gm (1" piece) Green chilies (seed & chop)
8 mint leaves; chop
5 gm (2 tbs) Black pepper (freshly roasted & coarsely ground)
3 gm (1 tsp) cumin powder
3 gm (1 tsp) black cardamom powder
1.5 gm (1 / 2 tsp) cloves powder
0.75 gm (1 / 4 tsp) cinnamon powder
0.75 gm (1 / 4 tsp) nutmeg powder
Cooking oil
The baby corn
12
baby corns
30 ml (2 tbs) Lemon juice
3 gm (1 tsp) chili powder
Salt to taste
Method
- Put enough water in a handi (pan), add lemon juice, yellow chili powder and salt and bring to a boil, add baby corn and boil for 3 minutes. Remove and drain.
- Spread a portion of the corn mixture on the baby corn by pressing it along the length, maintaining the shape of the baby corn, and keep aside.
- Heat oil in a kadhai (wok) and deep-fry the baby corn over medium heat until crisp and golden. Remove to absorbent paper to drain the excess fat.