https://m.facebook.com/watch/?v=1156282605130235&paipv=0&eav=Afb4_5UwT60QhrWXVMASqlBf19jPLg59TANxPwNRk4VhBd-mbrKhNeWspl3hdCq87zc&_rdr
INGREDIENTS
- 10-12 pieces of Baby corn
- 2 tbsp Cornflour
- 1 tbsp Maida
- 1 tbsp of Schezwan chutney
- 1 tsp Ginger+garlic paste
- 1 tsp Red chilli sauce
- 1tsp Tomato sauce
- 1 tsp Soy sauce
- 1/2 tsp Red chilli powder
- 1/2 tsp Vinegar
- 1tbsp Spring onions
- 1/2 tsp Sesame
- 2 tbsp crushed roasted peanuts
- 2 finely chopped Green chillies
- 1 tsp Garlic finely chopped
- Oil (for frying)
- Salt (according to taste)
METHOD
Take a big mixing bowl.
Add cornflour, maida, schezwan chutney, ginger+garlic paste, red chilli sauce, tomato sauce, soy sauce, vinegar and salt.
Add little water to make a semi-thick batter.
Add the babycorn, coat all the babycorns with the batter.
Heat oil in a pan for frying.
Fry the coated babycorns until golden brown.
Take them out on a kitchen towel to drain out the excess oil.
Insert skewers to the baby corn.
Take a pan on heat and add 1 tbsp oil.
Add 1 tsp garlic and the crushed peanuts.
Add finely chopped green chillies.
Saute for a minute.
Add the leftover corn flour and maida batter.
Add red chilli powder and cook for a minute.
As the sauce thickens, add the skewered baby corns and toss in the sauce.
Cover and cook for a minute.
Take off the heat.
Garnish with spring onions and white seseme seeds.
Serve as a snack.
Take a big mixing bowl.
Add cornflour, maida, schezwan chutney, ginger+garlic paste, red chilli sauce, tomato sauce, soy sauce, vinegar and salt.
Add little water to make a semi-thick batter.
Add the babycorn, coat all the babycorns with the batter.
Heat oil in a pan for frying.
Fry the coated babycorns until golden brown.
Take them out on a kitchen towel to drain out the excess oil.
Insert skewers to the baby corn.
Take a pan on heat and add 1 tbsp oil.
Add 1 tsp garlic and the crushed peanuts.
Add finely chopped green chillies.
Saute for a minute.
Add the leftover corn flour and maida batter.
Add red chilli powder and cook for a minute.
As the sauce thickens, add the skewered baby corns and toss in the sauce.
Cover and cook for a minute.
Take off the heat.
Garnish with spring onions and white seseme seeds.
Serve as a snack.