Tuesday, February 17, 2015



Baby corns are in season and one of the best ways of eating them are by making crispy,crunchy fingers. I made them as an evening snack, but they would be equally good as a starter in any party or for your kid's tiffin box.

Recipe is inspired by Chef Sanjay Thumaa. As usual I have tweaked the recipe a bit to suit my family's taste.


All purpose flour- 1/2 cup
Corn flour-1/2 cup
Red chilli paste- 1 tsp ( add more or less according to your taste) I used the red chilli momo paste( funfoods)
Ginger garlic paste-  1/2 tsp
Finely chopped cilantro(optional)
Two green chilies ( paste or crushed) 
Garm masala- 1/2 tsp
Bread crumbs
All purpose flour for dusting the corn

Lets start preparing the corn fingers.

1. Wash the corn and coat it with all purpose flour. This is important as it helps the batter to stick well to the corn.

2. Mix all ingredients to make a batter using water. The batter needs to be thick. I had added some chopped bell peppers ( fridge cleaning)... You can conveniently skip it! 

3. Dip the corn and roll it over the bread crumbs

4. While preparing the batter, heat oil in a pan, so that it is hot when you have made all your preparations. Slowly put the cornsfingers in oil and fry till golden brown.

Your delicious CRUNCHY CORN FINGERS are ready! You can prepare this in a jiffy!

Oh, I forgot to mention that I had used the bread left over from the CHEESY HEART RINGS recipe!

Had freezed overnight and ground it to make the crumbs! 

I would grind the rest and store it! It will last me for another couple of days!!!

Hope you like this recipe.


With love,


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