Ingredients 

• Baby corns -16
• Cumin seeds (jeera) powder -2 tsp
• Black salt (sanchal) – 1/2 tsp.
  
• Buttermilk – 1 cup.
  
• Plain flour (maida) – 1/4 cup.
  
•  Cornflour – 1/2 cup.
  
• Salt to taste
  
• Oil for deep-frying

For serving

• chilli sauce

Method :

• Make a marinade by mixing together 1 tsp cumin seed powder, rock salt, buttermilk and salt. Keep aside.
  
• Wash and slice each baby corn into 2 pieces vertically.
  
• Marinate them in the marinade for at least 3 hours.
  
• Meanwhile, mix together the plain flour, cornflour, the remaining cumin seed powder and salt with enough water to get a batter of coating consistency.
• Heat the oil in a kadhai, dip the baby corn pieces in the tempura batter and deep-fry till golden brown and crisp.
• Drain on absorbent paper.
• Serve hot with chilli sauce