Makai Murmuri

Babycorn marinated with spices and then deep fried in oil. This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. Clean, wash and pat dry babycorns. Slit into two lengthwise. Peel, wash and cut onion into roundels. Wash and cut tomatoes into round slices.
  2. Mix salt, white pepper powder, red chilli powder, garam masala powder and marinate the babycorns in this for half an hour.
  3. 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.
  4. Sprinkle chaat masala and serve hot with tomato and onion rings.

Nutrition Info

Calories 692
Carbohydrates 66.1
Protein 12
Fat 42.2