Craving a snack that’s crunchy, flavourful, and incredibly satisfying? Discover how to make Crispy Baby Corn right at home! Forget greasy, bland fried snacks – our easy-to-follow recipe ensures your baby corn is perfectly golden, crispy on the outside, and delightfully soft inside, without being oily. Learn the secrets to marinating with aromatic spices and getting that perfect crisp every time. Get ready to transform ordinary baby corn into your new favourite obsession. Dive into the full article to unlock the full recipe and revolutionise your snack game!
Also Read – Crispy Chilli-Onion Pakoda: Your New Favourite Snack Secret
Also Read – Secret Patra Pakoda Recipe: Crispy, Crunchy & Delicious!
Ingredients:
- 250 g of baby corn
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Chaat Masala
- A Pinch of Asafetida / Hing
- 1/2 tsp Red Chilli Powder (Mix of colour and spicy)
- 1/2 tsp Garam Masala Powder
- Salt to taste
- Paste: 1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli
- Chopped Coriander Leaves
- 1 tbsp Cornflour
- 1,1/2 tbsp Rice Flour
- 1 tbsp Besan/Gram Flour
- Water (as needed)
- Oil for frying
- Optional for serving:
- Chopped onion
- Chopped tomato
- Chaat masala
- Chilli powder
Also Read – Crispy Kothimbir (Coriander) Pakoda: Your New Favourite Snack!
Instructions:
- Prepare the Baby Corn:
- Wash the baby corn thoroughly.
- Cut the baby corn into round pieces. You can also cut them lengthwise into smaller pieces.
- Marinate the Baby Corn:
- In a bowl, add the cut baby corn.
- Add turmeric powder, coriander powder, chaat masala, asafoetida powder, chilli powder, garam masala powder, and salt.
- Add the crushed ginger, garlic, and green chilli paste.
- Add chopped coriander leaves.
- Mix everything well.
- Add Flours:
- Add cornflour, rice flour, and besan to the marinated baby corn.
- Mix well.
- Add a very small amount of water, just enough to bind the mixture. Mix well to ensure the baby corn is coated.
- Fry the Baby Corn:
- Heat oil in a pan on medium flame. The oil should be hot but not smoking.
- Carefully add the coated baby corn pieces to the hot oil, a few at a time.
- Fry them, stirring occasionally, until they turn golden brown and crispy.
- Once fried, remove them from the oil and drain any excess oil.
- Serving Suggestion (Optional):
- In a bowl, take the fried baby corn.
- Add chopped onion and chopped tomato.
- Sprinkle some chaat masala and chilli powder on top.
- Mix well and serve.
- These fried baby corn pieces are crispy on the outside and soft on the inside, and not oily.
Also Read – Moong Dal Magic: The Easiest Recipe You’ll Ever Make
Crispy Baby Corn: Your New Favourite Snack!
Crispy Baby Corn: Your New Favourite Snack! Learn to make perfectly crispy, non-oily fried baby corn with our easy recipe. Get the secrets to a flavourful marinade and golden crunch every time!
Ingredients
- 250 g of baby corn
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Chaat Masala
- A Pinch of Asafetida / Hing
- 1/2 tsp Red Chilli Powder Mix of colour and spicy
- 1/2 tsp Garam Masala Powder
- Salt to taste
- Paste: 1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli
- Chopped Coriander Leaves
- 1 tbsp Cornflour
- 1,1/2 tbsp Rice Flour
- 1 tbsp Besan/Gram Flour
- Water as needed
- Oil for frying
Optional for serving:
- Chopped onion
- Chopped tomato
- Chaat masala
- Chilli powder
Instructions
Prepare the Baby Corn:
- Wash the baby corn thoroughly.
- Cut the baby corn into round pieces. You can also cut them lengthwise into smaller pieces.
Marinate the Baby Corn:
- In a bowl, add the cut baby corn.
- Add turmeric powder, coriander powder, chaat masala, asafoetida powder, chilli powder, garam masala powder, and salt.
- Add the crushed ginger, garlic, and green chilli paste.
- Add chopped coriander leaves.
- Mix everything well.
Add Flours:
- Add cornflour, rice flour, and besan to the marinated baby corn.
- Mix well.
- Add a very small amount of water, just enough to bind the mixture. Mix well to ensure the baby corn is coated.
Fry the Baby Corn:
- Heat oil in a pan on medium flame. The oil should be hot but not smoking.
- Carefully add the coated baby corn pieces to the hot oil, a few at a time.
- Fry them, stirring occasionally, until they turn golden brown and crispy.
- Once fried, remove them from the oil and drain any excess oil.
Serving Suggestion (Optional):
- In a bowl, take the fried baby corn.
- Add chopped onion and chopped tomato.
- Sprinkle some chaat masala and chilli powder on top.
- Mix well and serve.
- These fried baby corn pieces are crispy on the outside and soft on the inside, and not oily.
