PREPARATION

1. Heat 1 litre water in a pot, add 245 grams baby corn and bring it to a boil.

2. Drain them well and keep aside.

3. In a mixing bowl, add 145 grams all purpose flour, 130 grams corn flour, 3/4 teaspoon turmeric, 2 teaspoons red chili, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 2  teaspoons curry leaves, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon salt, 2 tablespoons oil and 350 milliliters water.

4. Mix it well to make a thick batter.

5. Take boiled baby corn and dip it in the batter.

6. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.

7. Serve hot with ketchup.