Smoky Tandoori Baby Corn | Best Starter | Tea Time Snack | Monsoon Special Fritters | Chef Varun
Learn how to make Restaurant-Style Tandoori Baby Corn with Chef Varun!
Looking for a show-stopping vegetarian starter that’s guaranteed to impress your guests?
This Tandoori Baby Corn is everything you need—smoky, spicy, cheesy, and incredibly delicious! Marinated in a rich blend of curd, gram flour, aromatic Indian spices, mustard oil, and lemon juice, each bite is packed with authentic tandoori flavors.
Baked to perfection and finished with butter, grated cheese, chaat masala, and fresh coriander, this irresistible appetizer is a must-try.
Whether you’re planning a birthday party, family gathering, festive celebration, game night, or weekend get-together, this easy restaurant-style recipe is sure to be the star of your snack table.
Serve it hot with mint chutney and watch it disappear in minutes!
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Ingredients
• ½ cup thick curd
• 2 tbsp gram flour (besan)
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp homemade garam masala
• ½ tsp coriander powder
• ½ tsp raw mango powder (amchur)
• Salt (as per taste)
• Juice of 1 lemon
• ¼ cup mustard oil
For the Baby Corn:
• Water (as required)
• 300 g baby corn
• Salt (as required)
For the Tandoori Smoke:
• 1 cinnamon stick
For Garnishing:
• Butter
• Grated cheese
• Chaat masala
• Fresh coriander leaves
Bake: 200°C for 20 minutes.
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