Baby corn is very common to Asian cuisine and incorporating it in our Indian food habits can be as easy as making every day home meals. Here, we have cooked a mouthwatering crunchy baby corn suitable for evening or cocktail snacks. Create to your own taste by using different Indian spices/masala available in kitchen.

Ingredients

  • Baby corn 200 gm
  • Breadcrumb 50 gm
  • Corn flour 50 gm
  • Thyme 1 tsp.
  • Seasoning
For Sauce
  • Mayonnaise 3 tbsp.
  • Chopped chili ½ tsp.
  • Capers 2-3 pc
  • Mustard Powder ½ tsp.

Directions:

Boil the baby corn in salted water, strain and keep aside. ⇩ Make a thick batter of corn flour, thyme and seasoning. ⇩ Put the baby corn in batter and keep in refrigerator for 30 minutes. ⇩ Take 4-5 slices of bread, cut in dices and grind in blender to have a fresh breadcrumb. ⇩ DIP: Chop chili, olives and caper and mix in Mayonnaise, add mustard powder and keep refrigerated. ⇩ Heat oil in pan, add the baby corn and fry on high heat for 2-3 minutes to get a nice golden brown color. ⇩ Take out on absorbent paper. ⇩ Serve hot with sauce.
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