Aren't these Baked Baby Corns a beauty?
Trust me they were a delight to our pallets while we relished these well marinated and then turned to crispy appetizers. Offcourse these Baked Baby Corns are no-guilt too hence adding to the fun even more. What I love most about these Baked Baby Corns are the texture is so tempting and it goes well with any kind of indian dip.I had prepared these Baked Baby Corns for one of my cousins who was visiting me after ages and she couldn't even believe that they aren't even fried.
There can be lot of variations with these base recipe, for you can use them in gravy and make yummy masala baby corns too or can dip in a batter and deep fry for some yummy corn pakoras. Its upto you how you want your Baked Baby Corns turn out to be. My personal favorite is the base recipe itself with a cup of tea.
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- Baby corns: 10 pieces
- Ginger garlic paste: 1 tbsp
- Hung curd: 3 tbsp
- Red chilli powder: 1 tbsp
- Tandoori masala: 1 tbsp
- Cumin powder: 1 tbsp
- Sugar: ½ tsp
- Salt: as per taste
- Turmeric powder: ½ tsp
- Oil: 2 tsp
- Lemon juice: 2 tsp
- Coriander seeds: 1 tbsp chopped
- Parmesan : 1 tbsp
- Boil baby corns with some turmeric and salt for 5 mins.
- Now add all the other ingredients in the hung curd and give it a good mix.
- Marinate the baby corns in the hung curd for an hour.
- Preheat the oven and then bake the baby corns for 15 mins on 180 degrees C.
- In between turn the sides and let it become crispy.
- Serve these hot with red/green chutney and some garnish of Parmesan cheese.