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