Wash baby corn well in running water. Cut and trim the end of baby corns if desired. Pressure cook them with a cup of water for two whistles in medium flame.

In a mixing bowl, add beean flour, rice flour, red chilli powder, garam masala powder, hing and required salt. Add required water and mix all the ingredients well to form a batter consistency.

Dip each baby corn into the paste and deep fry in the pre heated oil until golden brown.

Do it in batches. Drain it in tissue paper to remove extra oil. Switch it off once done and serve.