4 to 5 baby corns
½ cup plain flour
1 tbsp cornflour
¼ cup rice flour
1 tsp soya sauce
½ tsp vinegar
1 tsp green chilli sauce
1" piece ginger, grated
2 to 3 pods garlic, grated
salt to taste
¼ tsp aji-no-moto
oil to deep fry
1 green chilli, finely chopped (optional)
Deseed and slit capsicum in thick vertical strips. Slice baby corn in vertical
Peel and still the banana vertically in quarters and keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a batter.
The batter should not be too thick, it should coat the vegetables slices thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece by piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.