6 baby corns, slit in half lengthwise
1/2 cup plain flour
1/2 cup gram flour
1 tsp. cornflour
2 green chillies
1/2″ piece ginger
1 flake garlic
salt to taste
oil for deepfrying
Boil corn halves in water till slightly tender.
Drain, save water, keep both aside.
Sieve all three flours together in a large bowl.
Crush ginger, garlic, chillies in a small mixie till fine.
Add to flour mixture, add salt.
Add some saved water at a time to form a batter.
Batter should coat the back of a spoon, but not too thickly.
Heat oil in frying pan, when hot, add 1 tbsp. hot oil to batter.
When oil is hot enough, dip a corn half fully in batter.
Transfer quickly into hot oil, repeating for other halves too.
Deepfry on medium heat, till light golden, flipping when necessary.
Drain, place for a minute on absorbent clean paper.
Serve hot with tomato sauce and green chutney.
Note: if you double the corn, you need not double the batter, just increase all ingredients by about half.