Kurkure Babycorn


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Stuffed Babycorn Coated with Boondi and fried till Crisp.

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Kurkure Babycorn recipe - How to make Kurkure Babycorn

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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20 babycorns blanched
1 1/2 cups boondi slightly crushed with hand
3 tbsp grated paneer (cottage cheese)
1 tbsp chopped coriander (dhania)
1 tsp oil
10 garlic (lehsun) cloves
1 tsp red chilli powder
a pinch of salt

For The Batter
1 cup besan (bengal gram flour)
1 tbsp ginger (adrak) garlic (lehsun) paste
salt to taste
1/4 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
a pinch of soda bicarbonate
oil for deep frying
  1. Slit each babycorn into half leaving each edge intact for filling.
  2. Make garlic chutney by peeling and roasting garlic in 1 tsp oil.
  3. Cool,mix red chilli powder and salt and grind into smooth paste.
  4. Mix grated paneer and chopped cilantro with this paste and keep aside.
  5. To prepare batter,mix besan, ginger garlic paste,salt,carom seeds,cumin seeds,turmeric powder,chilli powder,soda bicarbonate with the required amount of water to make a batter of coating consistency,and leave to rest for 15 minutes.
  6. Meanwhile stuff the prepared garlic chutney into the half slit of each babycorn.
  7. Heat the required ammount of oil in a kadhai.
  8. Dip each babycorn in the batter and roll into crushed boondi fully coating on every side
  9. Deep fry on medium heat till golden brown n crisp.
  10. Drain on absorbent paper and serve hot with ketchup or chutney of your choice.
  11. Enjoy.

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This recipe was contributed by MOONBEAMS on 03 Jul 2011

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