Makai Murmuri Babycorn marinated with spices and then deep fried in oil. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course 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 Method Clean, wash and pat dry babycorns. Slit into two lengthwise. Peel, wash and cut onion into roundels. Wash and cut tomatoes into round slices. Mix salt, white pepper powder, red chilli powder, garam masala powder and marinate the babycorns in this for half an hour. 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. Sprinkle chaat masala and serve hot with tomato and onion rings. Nutrition Info Calories 692 Carbohydrates 66.1 Protein 12 Fat 42.2 #Babycorns #Chaat masala #Cornflour/ corn starch #Garam masala powder #Oil #Onion #Red chilli powder #Salt #Tomatoes #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article