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Baby Corn Coriander Bullets | How to make Baby corn Kothimeera Bullets

Starters | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 2

Ingredients

  • FOR CORN COATING AND FRYING
  • 200 gm Baby Corn
  • Turmeric – pinch
  • Water – for boiling
  • 2 tbsp Maida
  • 2 tbsp Corn Flour
  • Salt – as required
  • Chopped Coriander leaves
  • 2 tsp Water
  • Oil – for Deep Frying
  • FOR CORN TOSSING
  • 2 tbsp Oil
  • 1 tbsp Crushed Coriander Seeds
  • 2 tsp Chopped Garlic
  • 2 tbsp Chopped Green Chillies
  • 1 tbsp Tomato Ketchup
  • 1 tsp Red Chilli Powder
  • Salt – as required
  • 1 tsp Chat Masala
  • 1/2 tsp Garam Masala
  • 1 cup Finely Chopped Coriender leaves
  • 1 tsp Lemon Juice

Instructions

  1. Add a pinch of turmeric to the water and blanch Corn until it's done 60%. Test if the corn is done by pricking it with a fork.
  2. Filter and drain the excess water, immerse the 60% cooked Corn into cold water for about 5 minutes, remove, cut it into 1.5-inch pieces and allow the pieces to dry completely.
  3. Mix Maida, Corn Flour, Salt, chopped Coriander and blanched Corn pieces in a bowl. Mix all the ingredients, so that the Corn is coated well with the batter.
  4. Heat the oil, fry the Corn till they are crispy. Transfer the Corn into a sieve so that the corn does not become soft.
  5. Take a pan, add oil, and heat, now add the crushed Coriander Seeds, Garlic, chopped Green Chillies and toss them on a high flame till they turn golden brown.
  6. Now, add Tomato Ketchup, Salt, Red Chilli powder, Chat Masala, and little water and toss them again.
  7. When the Sauces are still watery, add fried Baby Corn, Garam Masala, Chopped Coriander, Lemon Juice and toss them on a high flame, and remove them from the stove.
  8. Hot Baby Corn Coriander Bullets are ready to serve.