What can be greater than the joy of sharing with family and friends! I’m sharing recipes that people have loved, time and again, at my home. In the spirit of sharing: from my hearth to yours! (These recipes were also a part of the Live cookout I conducted for ElsaTable).
Make a tight dough (like poori dough) by mixing all the ingredients listed under dough. Keep in an airtight container and rest for about 15-20 minutes.
Make a watery slurry with 2 tbsp maida and 3 tbsp water. Coat the baby corn with this slurry and keep aside.
Roll out the dough like a thin chapaati with the help of some flour. Cut into thin strips, about 7 mm width or so.
Wrap the strips spirally on each individual corn. Now take some dry flour in hand and roll the corn between the palms. Fry in hot oil till golden. Sprinkle chaat masala on the twisters and serve hot with chilli garlic sauce.
Consume immediately
