Babycorn 65

I love babycorn 65. It is very easy to prepare, very crunchy inside and crispy outside. It is one of those starters, that’ll eaten by people within few seconds. You can call them as Babycorn fry or Babycorn 65. Kids will love it. Do try them... I’m sure you will enjoy this crispy recipe with a cup of tea... or any sauce of your choice.

Ingredients

1. Baby corns (sliced into half) – 12 to 15
2. Coriander leaves – 1 bunch (finely chopped)
3. Curry leaves – 2 springs
4. Green chili - 1 (finely chopped, for batter)
5. Green chilies – 6 ( sliced into half for tempering / flavouring)
6. Ginger - 1 small piece (finely chopped)
7. Garlic – 6 to 8 cloves
8. Salt as per taste
9. Garam Masala Powder – ½ teaspoon
10. Kashmiri Red Chili Powder – 1 teaspoon (You can use any red chili powder. But to give more colour, we are using Kashmiri red chili powder instead of an artificial food colour).
11. Rice Flour – ¼ cup
12. All-purpose Flour – 1 tablespoon
13. Corn Flour – 1 tablespoon
14. Lemon Juice – 1 teaspoon
15. Curd – 1 Tablespoon
16. Cooking oil for deep frying.

Direction

1. First, boil the babycorns by adding some water into a pan.
2. When the water is boiling, add a pinch of salt and then I’m going to add the sliced babycorns into hot water and I’ll boil them for two to three minutes.
3. When the babycorns are boiled, keep them aside.
4. Next, prepare the batter for frying the babycorns. 
5. Add coriander leaves, curry leaves, one green chili (finely chopped), ginger (finely chopped) and garlic. If you want more spiciness, you can add more of green chilies.
6. Blend them together and make into a rough grounded paste.
7. Add the paste to a mixing bowl, add garam masala powder, add ½ teaspoon Kashmiri red chili powder. You can always adjust your spice level. Again, you can use any red chili powder. But to give more colour, we are going to use Kashmiri red chili powder because I don’t like to add food colour.
8. Add rice flour, add all-purpose flour, add salt as per taste and mix them all.
9. Add lemon juice, add 1 tablespoon of curd and mix all ingredients to make it a nice thick smooth batter. 
10. You may have to add little bit of water as well because the batter shouldn’t be neither too thin nor thick. 
11. Drop all the babycorn pieces into the batter. 
12. Pour cooking oil on a pan and heat it on a medium flame.
13. When the oil is hot enough, add the babycorn mixed with batter into the hot oil.
14. Fry them for at least two to three minutes until they are brown colour.  Don’t try to flip them around as soon you put them into the hot oil, because they masala batter may come off.
15. The fried babycorns are ready. Keep them aside.
16. Pour 1 tablespoon of oil on a pan and heat it on a medium flame.
17. To give more flavouring to you babycorn 65, temper the babycorn 65 recipe. 
18. Now add fresh green chilies which have been sliced into half and sauté them for a minute.
19. Add curry leaves and sauté it for a minute
20. In the meantime, prepare the thickener.
21. Add corn flour in a cup and mix it with some water. 
22. Add the corn flour thickener into the pan.
23. Now to give colour to your food, you can add red colour. But instead of adding an artificial colour, we can add red chili powder. So I’m going to add ½ teaspoon Kashmiri red chili powder which gives more colour than any other red chili powder. 
24. Mix it well for a minute.
25. Now add your fried babycorns into the pan and give them few tosses.
26. Transfer them on a serving plate and add few chopped coriander leaves for garnishing.

BabyCorn 65 is ready. Enjoy this crispy and crunchy recipe.

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