Ingredients: For Marination: 1 cup butter milk 1/2 tbsp cumin powder 1/2 tbsp black salt 1 cup baby corn For Batter: 2 tbsp corn-flour 2 tbsp refined flour/maida salt to taste 1 tbsp cumin powder little water For Crispy Babycorn: 1/2 cup oil, to fry chilli sauce, to serve
Method: For Marination: Take a bowl, and pour butter milk in it. Add cumin powder and black salt. Stir well. Add baby corn, and let it marinate for 3 hours. For Batter: Take corn-flour, refined flour/maida, salt, cumin powder and water. Mix well and prepare a thick batter. For Crispy Babycorn: Heat oil in a pan. Dip all the marinated baby corns in the batter, and coat them properly (one by one). Fry them in the hot oil, until golden brown. Take out in a plate, and serve with chilli sauce.
