Wash the baby corn and dry them with a clean kitchen towel. Mix the flour with the semolina in a bowl. Add salt, carom seeds and then slowly the water while kneading with your hand or a spoon. It should make a rather liquid batter. 1: Next, start heating up the oil for deep-frying. You know it is hot when you drip just a drop of the batter inside and it sizzles immediately. Once this is the case, turn down the heat. Take a few baby corn pieces and put them into the batter. Pull out one after the other and carefully let them slide into the hot oil. 2 : Turn the baby corn from time to time gently so that it gets evenly fried from all sides. After five to seven minutes, when they are golden, take them out and place them onto kitchen towels. 3: Enjoy them hot and with a nice chutney or sauce to dip in!