Tandoori Baby Corn Recipe | Baby Corn Tikka Recipe
Tandoori Baby Corn is a crunchy, flavorful and makes a perfect starter when you want something light but still tasty. It is made by marinating baby corn in spiced curd and then grilling or pan roasting. The curd marinade gives baby corn nice coating, and the spice mix brings smoky flavor with little heat.
Servings2
Ingredients
- 10 nos baby corn
- 3 teaspoon oil
For The Spice Mix
- ¾ cup curd
- ½ teaspoon ginger garlic paste
- ⅛ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon tandoori masala powder
- ⅛ teaspoon chat masala powder
- ¼ teaspoon jeera powder
- ¼ teaspoon pepper powder
- ⅛ teaspoon ajwain
- ½ teaspoon kasoori methi
- salt to taste
Instructions
- Add a cup of curd to a muslin cloth and hang it for 30 minutes. 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 minutes. 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 minutes and change the mode to grill and grill it for 4 minutes 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
- Parboil baby corn – I always parboil for 2 minutes with turmeric and salt. It makes corn soft inside but still crunchy.
- Hung curd is better – Hung curd gives thick coating, it won’t drip when baking. If curd is watery, strain it first.
- Oven vs Tawa – Oven gives real smoky taste, but if you don’t have, tawa fry also works. Just keep flame medium to avoid burning.
- Spice adjustment – I usually add Kashmiri chili for color. If you like more spicy, mix with normal chili powder.
- Serve hot – Tandoori baby corn tastes best when served immediately. Leftovers lose crunch.
Nutrition Facts
Tandoori Baby Corn Recipe | Baby Corn Tikka Recipe
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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