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| Main Ingredients | Babycorns, Onion |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 31-40 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Makai Murmuri
- 200 grams Babycorns
- Onion
- to taste Salt
- 1/4 teaspoon White pepper powder
- a pinch Red chilli powder
- 1/4 teaspoon Garam masala powder
- 4 teaspoon Cornflour/ corn starch
- to deep fry Oil
- 1/2 teaspoon Chaat masala
- 2 small Tomatoes cut into rings
- 1 Onion cut into rings
Method
- Clean, wash and pat dry babycorns. Slit into two lengthwise. Peel, wash and cut onion into roundels. Wash and cut tomatoes into round slices.
- Mix salt, white pepper powder, red chilli powder, garam masala powder and marinate the babycorns in this for half an hour.
- Heat sufficient oil in a kadai, roll the marinated babycorns in cornstarch and deep-fry till crisp and golden. Drain onto an absorbent paper so that the excess oil is absorbed.
- Sprinkle chaat masala and serve hot with tomato and onion rings.
Nutrition Info
| Calories | 692 |
| Carbohydrates | 66.1 |
| Protein | 12 |
| Fat | 42.2 |
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