Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 125      gram          besan -- (chick pea or gram
                        -- flour) sieved
  50      grams         ground rice or rice flour
                        a pinch of bicarb of soda
   1      teaspoon      salt or to taste
   1      teaspoon      crushed dried chillies or chilli powder
   1      teaspoon      kalonji -- (onion seeds)
     1/2  teaspoon      ajowan
     1/2  teaspoon      ground turmeric
   2      teaspoons     ground cumin
   2      teaspoons     ground coriander
 200      milliliter    water
                        sunflower or corn oil for deep frying
   1      225 gram      who  baby corn

Preparation:

The most important factor is the temperature of the oil. Check it is between 160C (325F) and 180C (350F) before you begin frying. (If you do not have a thermometer drop a cube of bread in the oil - if it floats in a few seconds without browning then the temperature is just right.) Mix all the dry ingredients together ina bowl and gradually add the water to form a thick paste of coating consistency. In a wok or other suitable pan for deep frying heat the oil over a medium heat. Dip each corn into the batter and shake off any excess batter. Fry them in a single layer, without overcrowding the pan, until they are crisp and golden brown (7-8 minutes). Drain on absorbent paper.