n  nn Marinate the blanched baby corn with tamarind pulp and Chaat masala, keep aside. For batter, Mix besan, ginger garlic paste, turmeric powder, salt, ajwain seeds and baking powder. Add little water and make thick batter. Heat oil in a pan dip marinated baby corn in the batter and gently drop from the side of the pan into the hot oil one by one and deep fry until golden brown. Remove from the oil and drain the excess oil on a paper towel. Serve hot with coconut chutney and onion salad.n