Baby Corn Pepper Fry

Baby corn pepper fry is a delicious, crispy and spicy appetizer. I have tried it many a times at restaurants. It is one of my favourite starters.

Being a working mother , I rarely get time to prepare snacks. 3 meals make a day.  In Qatar during Ramadan, we need to work only half day. So this is the only period i get to try a hand on some snacks. I gave a try on baby corns and turned out really good.

Ingredients

• 20 babycorns cut into 1 inch pieces
• 1 medium sized onion finely chopped
• 2 sprig curry leaves finely chopped
• 5 stalk spring onions finely chopped
• 2 tbsp gram flour / besan
• 2 tbsp rice flour
• 1 inch ginger finely chopped
• 1 garlic clove finely chopped
• 1 tsp freshly ground pepper
• Oil for deep frying
• Salt to taste

Preparation

Clean and cut the baby corn into one inch pieces.Slightly boil them in hot water for 5 minutes. Drain them and keep aside.

Method

1.  Take a bowl and add the hot half cooked baby corn. Add the other ingredients. Mix well with hand. If the mixture is very dry, add 1 tbsp of water.
2.  Heat oil in the pan. Take the babycorn and try to press the masala. Place them gently in the oil so that masala do not separate from it.
3.  Fry the baby corns till golden brown which may take 3-4 min.
4.  Remove from the heat and drain it on kitchen tissues.
5.  Serve hot.

Notes

1.  All the ingredients should be finely chopped so that it will stick easily to the baby corn.
2.  Try to mix all the ingredients when baby corn is little hot. This will help the masala to stick better.
3.  If the mixture is dry, add only 1 tbsp water. Please make sure not to add more.
4.  Once the babycorn is placed in oil, do not disturb the oil for 2 minutes.
5.  The baby corns should be fried in very hot oil.
6.  Ginger garlic paste can be used.We personally prefer freshly chopped ginger and garlic.