Baby corn is an excellent source of B vitamins. Baby corn provides folic acid, thiamin, riboflavin, and niacin. B vitamins contribute to digestion. Folates are also used in the amino acid synthesizing process. Breaking down and synthesizing amino acids is vital to building new cells, such as red blood cells.
Recipe Cuisine: Indian
Total Time (Minutes): 30
Sesame seeds - 2 tablespoon
Salt - to taste
Ginger garlic paste - 1 tea spoon
Corn starch (Ararot) - 1 tablespoon
All purpose flour (Maida) - 1/2 cup
Baby corn - 250 grams
Vinegar - 1 tea spoon
Sugar - 1/2 tea spoon
Spring onion - 1 tablespoon.
Water - as required
Soya sauce - 1 tea spoon
Tomato ketchup - 1 tea spoon
Chili flakes - 1 tea spoon
Garlic (chopped) - 1 tea spoon
Oil - to fry
Add all purpose flour, corn starch, ginger garlic paste, salt, water in a bowl & mix well. We need a smooth, lump free thick batter.
Now add sliced baby corns and sesame seeds in this batter, mix it well, half fry the baby corns on the medium heat ( not on high flame) and keep it aside.
Heat oil in a pan, add chopped garlic, saute it then add chili flakes, tomato ketchup, soya sauce, vinegar, sugar, salt and cook it by stirring occasionally. Keep it aside.
Now fry half fried baby corn again on high flame. This way you will get more crispy baby corn by frying them two times.
In the same pan (we made sauce), add the baby corns (double fried), toss it well.
Garnish with spring onion greens and roasted sesame seeds. Serve immediately.