Make street style tasty tandoori baby corn at home

Life Style: We love tandoori dishes and order it whenever we eat out at restaurants. My main order would be tandoori roti/butter naan with any creamy gravy, and mostly it would be mitts sake PB masala and yes, ready for the day. I feel incomplete without eating this combo when we go to restaurants 🙂 I have already tasted tandoori gobi and Mittu loves it so I thought of trying tandoori baby corn as baby corn is her favorite. Favorite vegetable. I have also tried the stove top version but I tell you it does not match the oven flavor. The smoky flavor which is the highlight of tandoori dishes will be missing when you keep it in the stove top.

Material

10 pieces baby corn

3 spoons oil

For spice mix

3/4 cup curd

1/2 tsp ginger garlic paste

1/8 tsp turmeric powder

1 teaspoon Kashmiri red chili powder

1/4 tsp coriander powder

1/4 tsp garam masala powder

1/4 tsp tandoori masala powder

1/8 tsp chaat masala powder

1/4 tsp cumin powder

1/4 tsp black pepper powder

1/8 tsp celery

1/2 tsp kasoori methi

salt to taste

Method

Put a cup of curd in a muslin cloth and hang it for 30 minutes. put aside. Clean the baby corn.

Add a pinch of turmeric powder and salt to water and boil it. Add baby corn into it and boil lightly. Cook for just 2 minutes. Drain, cut off both the ends and cut it into 2 perpendicular pieces.

And cut into 2 pieces, this is optional as my baby corn were thick so I did this. Cut into small finger-sized pieces, assemble in a bowl.

Now take hung curd with all the ingredients listed below ‘for the spice mixture’. Mix well with a whisk to make a smooth thick batter. Now take a wire rack, wrap with aluminum foil and grease with oil. Preheat the oven to 200. degree c

Now turn each piece of baby corn in the batter and coat it in the batter. Now arrange them carefully on the greased sheet.

Now bake it at the same temperature for 15 minutes and change the grilling mode and grill it for 4 minutes or until the edges turn slightly black. Brush with oil and turn the pieces occasionally to prevent burning.

As you see the edges starting to burn, this is the right stage. You can also pan-roast baby corn, but it definitely won’t taste the same as oven-roasted corn.

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