तंदूरी बेबी कॉर्न | Tandoori Baby Corn | Sanjeev Kapoor Khazana

Baby corns tossed in a flavourful mixture and then baked to perfection make for a tasty snack. The aromatic tandoori flavour makes it a delectable snack which you must try.

TANDOORI BABY CORN

Ingredients

12-15 baby corns, blanched and drained
½ cup hung yogurt
1 tbsp roasted gram flour (besan)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala powder
2 tsps mustard oil
1 tbsp Kashmiri red chilli paste
Salt to taste
1 tsp lemon juice
2 tbsps fresh cream
½ tbsp ginger-garlic paste
2-3 cloves
1 tsp butter + for basting
Onion rings to serve
Lemon wedges to serve
Green chutney to serve
Chaat masala for sprinkling

Method

1. Preheat the oven at 180ºC.
2. Take hung yogurt in a large bowl. Add roasted gram flour, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, mustard oil, Kashmiri red chilli paste, salt, lemon juice, fresh cream and ginger-garlic paste and mix well. Make a well in the centre.
3. Take a few hot charcoal pieces in a small stainless steel bowl. Place it in the well, add cloves and add 1 tsp butter. Immediately cover for the flavour infuse for 2-3 minutes.
4. Arrange the baby corns at equidistance on a greased baking tray. Place them in the preheated oven and bake for 15-20 minutes, while basting with butter in between.
5. Bring the tray out of the oven and place the tandoori baby corns on a serving plate. Sprinkle chaat masala and serve hot with onion rings, lemon wedges, and green chutney.

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