• 1/2 cup plain flour
  • 1/2 cup buttermilk
  • 1 tsp cornflour
  • 1 tsp chilli powder
  • required soda bi-carb
  • 1 tsp garlic paste
  • to taste salt
  • 1 cup baby corn
  • 2 cups oil
  • to taste salt


Mix first seven ingredients in a bowl to form a batter and mix well

Combine the baby corn and salt and mix well. Keep aside for 8 minutes. Drain out the excess water.

Heat oil in a wok on a medium flame, dip the baby corn into the prepared batter and deep-fry till they are golden brown in colour from all sides.

Drain on absorbent paper and serve hot.

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