BABY CORN SPIRALS

We love to try various cuisines whether is is Chinese, Lebanese, Thai, Italian, Pan Asian or Continental. Ya, we Indians give our Indian touch in every foreign cuisine. Here is a Chinese starter serve with spicy Schezwan sauce. I followed Jenish Parmar’s recipe with few of my own improvisions.

Ingredients:
8-10 baby corns

For Spirals:
1 cup all purpose flour
1/4 tsp carrom seeds (optional)
2 tbsp oil
Salt to taste
Oil for frying.

Method:
1. Knead medium soft dough .
2. Roll out roti & cut thin strips.
3. Roll up the strips on baby corn & seal the end with water to avoid unlocking while frying.
4. Deep fry it till it becomes crispy on medium heat.
5. Serve hot with schezwan sauce or any hot & spicy sauce or dip of your choice.