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.

This is a good alternate to frozen starters you get in shops. It feels fresh, homemade and more healthy too. You can serve it hot with green chutney, raw onion and lemon wedges. It is a very simple dish but looks special when served. Works well for evenings, small parties, or even as tea time snack.

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About Tandoori Baby Corn

Tandoori Baby Corn is inspired from North Indian tandoori style recipes where veggies or meat are marinated and grilled. Baby corn has natural crunch and after marination it absorbs flavors really well. When you cook it on tawa or oven, the edges turn little charred and it gives nice smoky taste, almost like from tandoor itself.

The marinade is just hung curd mixed with few basic spices like chilli powder, jeera, garam masala and kasoori methi. Baby corn is very light to eat and easy for digestion too, so it never feels too heavy on stomach. Parboiling baby corn before marination helps them to cook even and makes it soft inside while staying crisp outside.

You can make it in oven or stove top. Oven gives more smoky roasted flavor, but tawa fry works fine when you don’t have oven. Sometimes I even sprinkle little chaat masala at the end for extra zing. The recipe is also versatile, you can add capsicum and onion pieces with baby corn and grill it like tikka.

I usually prepare this on weekends when we feel like having something chatpata but still homemade. It is also kids friendly, they like the crunchy texture and bright color, so it always gets finished fast in my house.

Tandoori Baby Corn Ingredients

• Baby corn – I have used fresh baby corn and parboiled it for few mins so they cook even. It stays crunchy outside while soft inside.
• Curd – I have used hung curd, it makes the marinade thick and helps coat baby corn well. You can also use thick yogurt if you don’t have hung curd.
• Ginger garlic paste – I usually add this for strong base flavor, it balances the tangy curd and gives nice taste.
• Spice powders (turmeric, red chilli powder, coriander, jeera, pepper and garam masala) – They add spice, some color, little flavor and make the marinade taste balanced and nice.
• Tandoori masala and chaat masala – I add little tandoori masala for smoky touch and sprinkle chat masala at end for extra zing. You can skip tandoori masala if you don’t have it.
• Kasoori methi and ajwain – I have used crushed kasoori methi for aroma and small pinch of ajwain, it helps digestion and adds slight bitter taste which goes well here.
• Oil – I brush oil while grilling, it keeps baby corn moist and avoid burning on edges.

Why This Recipe Works

• This recipe is easy to make and uses simple pantry ingredients.
• It’s a quick starter gets ready in just around half an hour.
• The marinade sticks nicely to baby corn and gives smoky flavor with little spice.
• This can be made on both oven and on tawa, both ways it tastes good.
• It is light and healthy than deep fried snacks, and both kids and adults like it.

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How to make Tandoori Baby Corn Step by Step

1.Add a cup of curd to a muslin cloth and hang it for 30 minutes, 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 minutes. 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 aluminum 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 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,

6.As you see the edges are starting 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 hot with green chutney, raw onion and lemon wedges.

Expert Tips

• 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.

Serving and Storage

Serve tandoori baby corn hot along with green chutney, some sliced onion and a few lemon wedges on side. You can also serve with ketchup or mint dip if you prefer. It is best eaten fresh but if you have leftovers, store in airtight box in fridge and reheat on tawa before serving. It won’t stay crunchy for long, so better finish same day.

FAQS

1.Can I skip tandoori masala powder?

Yes, you can skip it. The other spices already give good flavor.

2.Can I use frozen baby corn?

Yes, you can use frozen but fresh baby corn tastes better.

3.Can I cook without oven?

Yes, you can make it on tawa or pan. It won’t be exactly smoky but still very tasty.

4.Can I add other veggies?

Yes, onion and capsicum pieces go well along with baby corn in tikka style.

5.Is this spicy?

It’s medium spicy. You can reduce chilli powder for kids or increase for more heat.

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