Tandoori Baby Corn

Tandoori Baby Corn is a crunchy & tasty appetizer made by marinating the baby corn with spiced curd and grilling them on tawa / pan. Tandoori Baby Corn is an ideal healthy starter compared to the packed frozen foods and could be made at home fresh & easy.

We love tandoori dishes a lot and order it whenever we dine out in restaurants.My staple order would be Tandoori Roti / Butter Nan with any creamy gravy, and mostly it would be PB Masala for mittus sake and yes am done for the day.I feel incomplete without eating this combo when we go to restaurants.

I have already tried Tandoori Gobi and mittu loves it so thought to try Tandoori Baby Corn as baby corn is her most favorite vegetable.I have given even the stove top version but I tell you it doesn’t match with the oven taste.The smoky flavour which is the highlight of tandoori dishes will be missed when you do in stove top.

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Tandoori Baby Corn | Baby Corn Tikka

Tandoori Baby Corn is a crunchy & tasty appetizer made by marinating the baby corn with spiced curd and grilling them on tawa / pan. Tandoori Baby Corn is an ideal healthy starter compared to the packed frozen foods and could be made at home fresh & easy.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 10 nos baby corn
• 3 teaspoon oil

For The Spice Mix

• 3/4 cup curd
• 1/2 teaspoon ginger garlic paste
• 1/8 teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon tandoori masala powder
• 1/8 teaspoon chat masala powder
• 1/4 teaspoon jeera powder
• 1/4 teaspoon pepper powder
• 1/8 teaspoon ajwain
• 1/2 teaspoon kasoori methi
• salt to taste

Instructions

• Add a cup of curd to a muslin cloth and hang it for 30mins. Set aside.
• Clean baby corn.
• Boil water with a pinch of turmeric powder and salt. Add baby corn and parboil it.
• Just cook for 2 mins. Drain, trim both the edges and slit it into 2 vertically. Further slit into 2 , this is optional as my baby corns were fat I did this.
• Chop into small finger size pieces, collect in a bowl.
• Now take hung curd along with all the ingredients listed under ‘for the spice mix’. Mix well with a whisk to form a smooth thickish batter.
• Now take wire rack, wrap with aluminium foil and grease it with oil.
• Preheat oven at 200 deg C.
• Now put each piece of baby corn in the batter, turn over all sides to coat the batter.
• Carefully arrange them in the greased sheet. Bake it in the same temperature for 15 mins and change the mode to grill and grill it for 4 mins or until the edges turn slightly black.
• Brush with oil and turn over the pieces in between to avoid burning,
• When the edges starts to burn, that's the right stage. You can even tawa fry baby corn but sure it will not taste the same as oven roasted ones.
• Serve Tandoori Baby Corn hot with green chutney, raw onion and lemon wedges.

Notes

• For tikka style you can use skewers and pin them alternatively with onion and capsicum.
• I used kashmiri chilli powder for the baked version and normal chilli powder for the stove top version(which I made another day).You can find the color difference.
• Keep an eye after 10mins as timing varies from each oven to oven. Also baby corn cooks faster.
• Parboiling is must , don’t over cook. Just have the timing as guidance as each oven cooks differently.
• Make sure to turn over in between for even baking.
• Sprinkle a pinch of chat masala powder while serving for extra zing.
• Grill it for the last 5mins to get the smoky flavour.
• If you do not have tandoori masala powder, skip it.
• My baby corns were a bit fat so had to cut into 4 slits. If its small just cut into 2 that's enough.

Nutrition Facts

Tandoori Baby Corn | Baby Corn Tikka

Amount Per Serving (75 g)

Calories 126 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 12mg4%

Sodium 60mg3%

Potassium 191mg5%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Vitamin A 517IU10%

Vitamin C 1mg1%

Calcium 124mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Tandoori Baby Corn Recipe

1. Add a cup of curd to a muslin cloth and hang it for 30mins.Set aside.Clean baby corn.
   
2. Boil water with a pinch of turmeric powder and salt.Add baby corn and parboil it.Just cook for 2 mins.Drain , trim both the edges and slit it into 2 vertically.
   
3. Further slit into 2 , this is optional as my baby corns were fat I did this.Chop into small finger size pieces, collect in a bowl.
   
4. Now take hung curd along with all the ingredients listed under ‘for the spice mix’.Mix well with a whisk to form a smooth thickish batter.Now take wire rack, wrap with aluminium foil and grease it with oil.Preheat oven at 200 deg C
   
5. Now each piece of baby corn in the batter,turn over all sides to coat the batter.Now carefully arrange them in the greased sheet.Now bake it in the same temperature for 15 mins and change the mode to grill and grill it for 4mins or until the edges turn slightly black.Brush with oil and turn over the pieces in between to avoid burning,
   
6. As you see the edges are starting to burn, thats the right stage.You can even tawa fry baby corn but sure it will not taste the same as oven roasted ones.
   

Serve hot with green chutney, raw onion and lemon wedges.

Expert Tips

• For tikka style you can use skewers and pin them alternatively with onion and capsicum.
• I used kashmiri chilli powder for the baked version and normal chilli powder for the stove top version(which I made another day).You can find the color difference.
• Keep an eye after 10mins as timing varies from each oven to oven.Also baby corn cooks faster.
• Parboiling is must , don’t over cook.Just have the timing as guidance as each oven cooks differently.
• Make sure to turn over inbetween for even baking.
• Sprinkle a pinch of chat masala powder while serving for extra zing.
• Grill it for the last 5mins to get the smoky flavour.
• If you do not have tandoori masala powder, skip it.
• My baby corns were a bit fat so had to cut into 4 slits.If its small just cut into 2 thats enough.