- 12 -14 baby corns
- ¾ cup chickpea flour (besan )
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- Oil for deep frying
- Chaat masala to sprinkle
- Remove the silks from baby corns and wash them.
- Slice each baby corns into medium pieces.
- Boil the sliced baby corns in enough water for 4 minutes.
- Drain the water and set the boiled baby corn slices aside.
- Take the chickpea flour in a bowl. Add the spices and salt.
- Add little water and whisk the batter. Make sure to add water in little quantities. The batter should be neither too thick nor too thin.
- Heat oil in a pan, dip each baby corn slice in the batter and deep fry them in small batches to a golden-brown color.
- Sprinkle some chaat masala on them and serve with tomato ketchup.
