Tandoori Baby Corns Recipe

Tandoori Baby Corns is a mouth-watering appetizer recipe that you can easily prepare at home for your family and friends on occasions like kitty party, game night, and even pot luck. Crunchy and crispy, this North Indian recipe is truly delicious and is prepared with baby corns, hung curd, mustard oil, ginger and garlic paste, and a melange of spices. You must try this lip-smacking dish for your kids; birthday party and they will love it for sure! Try this easy recipe and enjoy with your loved ones.

Here’s a simple and delicious recipe for Tandoori Baby Corns:

Ingredients:

For Marination:

• Baby corn: 250 g (cut into halves if large)
• Thick yogurt/curd: 1/2 cup (hung curd works best)
• Ginger-garlic paste: 1 tbsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Garam masala: 1/2 tsp
• Kasuri methi (dried fenugreek leaves): 1 tsp (crushed)
• Chaat masala: 1/2 tsp
• Lemon juice: 1 tbsp
• Mustard oil: 1 tbsp (for smoky flavor, optional)
• Salt: to taste

For Cooking:

• Oil/ghee: 1 tbsp (for grilling or pan-frying)
• Skewers: as required (if grilling)

Instructions:

1. Prepare Baby Corn:
   • Wash the baby corns thoroughly and pat them dry.
   • If the corns are thick, slit them lengthwise.
2. Marination:
   • In a bowl, mix all the ingredients listed under marination to form a smooth paste.
   • Add the baby corns to the marination mixture and coat them evenly.
   • Cover the bowl and let it marinate for at least 30 minutes to 1 hour (longer for better flavor).
3. Cooking Options:
   • Grill/Barbecue:
     • Preheat your grill or tandoor.
     • Skewer the marinated baby corns and grill them until they are golden brown with slight char marks. Turn occasionally for even cooking.
   • Oven:
     • Preheat the oven to 200°C (400°F).
     • Place the marinated baby corns on a greased baking tray.
     • Bake for 15-20 minutes, turning them midway, until golden brown.
   • Pan-fry:
     • Heat a non-stick pan with a little oil or ghee.
     • Place the marinated baby corns and cook on medium heat, turning occasionally until evenly roasted and lightly charred.
4. Serve:
   • Arrange the tandoori baby corns on a plate.
   • Garnish with a sprinkle of chaat masala and fresh coriander leaves.
   • Serve hot with mint chutney and lemon wedges.

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