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.
Table of Contents
More baby corn recipes
If you have any more questions about this Tandoori Baby Corn Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Tandoori Baby Corn Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
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.
Servings2
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!
How to make Tandoori Baby Corn Recipe
- 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 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,
- 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.
meigancam01
Simple, delicious, and so nutritious. What could be better.
Thanks for sharing such amazing recipe!!
M D
I love tandoori flavor. Tandoori baby corn looks yum!
Kavitha
You have mentioned to put the oil in between the process but I want to know whether I have to brush the oil in baking time or grill mode, I have also want to know whether I can open the door in between the process without pressing the stop button to turn and brush oil sorry for silly question please help me
Sharmilee J
Yes you can or if you feel it will be hot to touch then brush and keep
Seema
A lovely recipe… I wanted this simple way. Thankyou
Mabel Valanteen
Im allergic to curd, is there any replacement for it ?
Sharmilee J
You can skip and add water instead
Ramya Kiran
Hi, tried your tandoori baby corn and my kids loved it. Thanks for sharing.
I also wanted to know from where did you buy the transparent bowl that you’ve used directly on the burner? I am in search of this from very long.
Thanks
Sharmilee J
Its borosil gourmet wares 🙂