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Saturday, February 25, 2012

Crispy Baby Corn Fingers

Baby Corn fingers is a very crispy starter served with sauce which is very delicious and loved by people of all ages

Ingredients as a Whole:

Baby Corns - 30
Ginger Paste - 3tsp
Garlic Paste - 3tsp
Red Chilli Powder - 1tsp
Salt to taste
Chat Masala to taste
Oil for Frying

Ingredients for Batter:

Flour - 4tbsp
Cornflour - 4tbsp
Chopped Parsley - 2tsp
Red Chilli Powder - 1tsp
Salt to Taste

Ingredients for Tango Chutney:

Oil - 2 tbsp
Chopped Garlic - 15
Tomato puree - 12 tbsp
Tomato ketchup - 4 tbsp
Vinegar - 2 tsp
Red chilli powder - 2 tsp
Salt to taste

Method For Crispy Baby Corn Fingers:

Marinate baby corns with ginger paste, garlic paste, chilli powder, salt & chaat masala and keep aside for half an hour
Now for the batter mix flour, cornflour, parsley, chilli powder and salt with sufficient water to form a thick batter for the snacks
Then for the sauce heat oil in a pan add garlic, when garlic turns little brownish add tomato puree, tomato ketchup, vinegar, red chilli powder, salt and mix well to form the sauce. Once the sauce is ready keep aside
Now dip the marinated baby corns in the batter and deep fry in oil
Serve Hot Crispy Baby Corn Fingers with the Tango Chutney

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