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| 125 Gramm | Besan; (chick pea or gram |
| | Flour) sieved |
| 50 Gramm | Ground rice or rice flour |
| | A pinch of bicarb of soda |
| 1 Teelöffel | Salt |
| 1 Teelöffel | Crushed dried chillies or chilli powder |
| 1 Teelöffel | Kalonji; (onion seeds) |
| 1/2 Teelöffel | Ajowan |
| 1/2 Teelöffel | turmeric ground |
| 2 Teelöffel | ground cumin |
| 2 Teelöffel | coriander ground |
| 200 Milliliter | water |
| | Sunflower or corn oil for deep frying |
| 1 | 225 gram who baby corn |
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The most important factor is the temperature of the oil. Check it is between 160 °C (325F) and 180 °C (350F) before you begin frying. (If you do not have a thermometer drop a cube of bread in the oil - if it floats in a few seconds without browning then the temperature is just right.)
Mix all the dry ingredients together ina bowl and gradually add the water to form a thick paste of coating consistency.
In a wok or other suitable pan for deep frying heat the oil over a medium heat. Dip each corn into the batter and shake off any excess batter. Fry them in a single layer, without overcrowding the pan, until they are crisp and golden brown (7-8 minutes). Drain on absorbent paper.
reserved.
Carlton Food Network http://www. Cfn. Co. Uk/
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