तंदूरी बेबी कॉर्न | Tandoori Baby Corn | Sanjeev Kapoor Khazana

Child corns tossed in a flavourful mix and then baked to perfection produce a yummy treat. The aromatic flavour makes it a delightful treat which you need to attempt.



12-15 baby corns, blanched and drained
1/2 cup hung yogurt
1 tbsp roasted gram flour (besan).
1/2 tsp turmeric powder.
1 tsp red chilli powder.
1 tsp cumin powder.
1 tsp coriander powder.
1/2 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.
1/2 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.


1. Pre-heat 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 little stainless-steel bowl. Position it in the well, include cloves and add 1 tsp butter. Instantly cover for the flavour infuse for 2-3 minutes.
4. Organize the child corns at equidistance on a greased baking tray. Position 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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About the Author: Yvette Cook


  1. Mouthwatering! Perfectly delicious and yummy! Love it! Big thumbs up for sharing this delicious recipe.

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