Ingredients
1pack / 10 baby corns
5 tsp oil +oil for deep frying
2 onions
1/2 capsicum
1tsp ginger garlic paste
2 broken red chillies
1/4 cup curds
1/2 tsp lemon juice
Red chilli paste
Salt to taste
Chopped coriander leaves
For the marination:
1/4 cup cornflour
1/4 cup maida
Salt to taste
Make a thick paste adding water and keep aside
For the red chilli paste you need:
15 byadgi or Kashmiri red chillies
2 tsp coriander seeds/ Dania
5-6 peppercorns
Boil these in 1/2 cup water for 5 mins, grind to a smooth paste and keep aside
Procedure
Wash and cut the corn into 4 slices
Dip the corns in the batter and deep fry into crisp fritters
Cut the capsicum and onions into big chunks, separate the layers of onions
In a pan heat 1 tsp oil, saute the onion n capsicum chunks for 5 mins with a little salt and keep aside
In the same pan fry ginger garlic paste, fry well
Add 3 tblsp or according to your taste red chilli paste and fry till raw smell goes
add broken red chillies, lemon juice, and 1/4 cup water,salt to taste and mix well
Add the fried corns, toss well
Finally add the sauteed onion, capsicum chunks, chopped coriander leaves and mix
Serve hot with rice or noodles.
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