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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
Cook Time15 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 10 nos baby corn
  • 3 teaspoon oil

For The Spice Mix

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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