1 generous pinch - sodium bicarbonate/cooking soda
1/2 tsp - cumin (optional)
salt to taste
oil for deep frying
Mix all the ingredients with water, except the baby corns and oil, to prepare the batter (similar to idli/dosa batter in consistency). Keep aside.
Cut the baby corns into four lengthwise. Heat oil in a deep frying pan.
Dip the baby corn slices in the batter and deep-fry until golden in colour.
Serve hot with chilli or tomato sauce.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.