Masala Babycorn by @chieffoodieofficer

25 min

4 servings

🌽

300 g

Baby corn

🌽

90 g

Corn flour

🌾

240 ml

Maida

🌶️

1.5 tbsp

Chilly powder

🧂

3 g

Salt

🍛

2 g

Chaat masala

🫙

1.5 tsp

Jeera powder

⚫

2 g

Pepper

🫙

0.5 tsp

Haldi

🫙

3 g

Coriander powder

🌿

8 g

Coriander

🥤

120 ml

Soda

  1. Wash
    • baby corn

    Wash 18 to 20 baby corn cobs and pat them completely dry.

  2. Add
    • corn flour

    Add 3/4 cup corn flour and 1 cup all-purpose flour to a mixing bowl.

  3. Mix
    • chilly powder

    Mix in 1 1/2 tablespoons chilly powder and 1 1/2 teaspoons cumin powder.

  4. Add
    • black pepper
    • Corn flour

    Add 1 teaspoon black pepper and 1/2 teaspoon turmeric powder to the flour mixture.

  5. Stir
    • coriander powder
    • salt

    Stir in 1 1/2 teaspoons coriander powder and 1/2 teaspoon salt.

  6. Pour
    • club soda

    Pour in 1/2 cup club soda and whisk until a thick, smooth coating batter forms.

  7. Add
    • baby corn

    Add the dried baby corn to the batter and coat every cob evenly.

  8. Heat
    • vegetable oil

    Heat 3 cups vegetable oil in a deep frying pan over medium-high heat until hot.

  9. Fry
    • baby corn
    • vegetable oil

    Fry the coated baby corn in batches for 3 to 4 minutes until crisp and golden.

  10. Drain
    • baby corn

    Drain the fried baby corn on a paper towel and transfer it to a serving plate.

  11. Sprinkle
    • chaat masala
    • baby corn

    Sprinkle 1 teaspoon chaat masala over the hot baby corn and toss gently.

  12. Garnish
    • fresh coriander
    • baby corn

    Garnish with 2 tablespoons fresh coriander and serve immediately while crisp.

Masala Babycorn by @chieffoodieofficer

25 min

4 servings

🌽

300 g

Baby corn

🌽

90 g

Corn flour

🌾

240 ml

Maida

🌶️

1.5 tbsp

Chilly powder

🧂

3 g

Salt

🍛

2 g

Chaat masala

🫙

1.5 tsp

Jeera powder

⚫

2 g

Pepper

🫙

0.5 tsp

Haldi

🫙

3 g

Coriander powder

🌿

8 g

Coriander

🥤

120 ml

Soda

Preparation Steps

  1. Step 1/12

    Wash 18 to 20 baby corn cobs and pat them completely dry.

    🌽baby corn
    🧻paper towel

  2. Step 2/12

    Add 3/4 cup corn flour and 1 cup all-purpose flour to a mixing bowl.

    🌽corn flour
    🌾all-purpose flour
    🥣mixing bowl
    🥄measuring cups

  3. Step 3/12

    Mix in 1 1/2 tablespoons chilly powder and 1 1/2 teaspoons cumin powder.

    🌶️chilly powder
    🫙cumin powder
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  4. Step 4/12

    Add 1 teaspoon black pepper and 1/2 teaspoon turmeric powder to the flour mixture.

    ⚫black pepper
    🫙turmeric powder
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  5. Step 5/12

    Stir in 1 1/2 teaspoons coriander powder and 1/2 teaspoon salt.

    🫙coriander powder
    🧂salt
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  6. Step 6/12

    Pour in 1/2 cup club soda and whisk until a thick, smooth coating batter forms.

    💧club soda
    🥣mixing bowl
    🥄measuring cups
    🥄whisk

  7. Step 7/12

    Add the dried baby corn to the batter and coat every cob evenly.

    🌽baby corn
    🥣mixing bowl
    🥢tongs

  8. Step 8/12

    Heat 3 cups vegetable oil in a deep frying pan over medium-high heat until hot.

    🫗vegetable oil
    🍳deep frying pan

  9. Step 9/12

    Fry the coated baby corn in batches for 3 to 4 minutes until crisp and golden.

    🌽baby corn
    🫗vegetable oil
    🍳deep frying pan
    🥢tongs
    🥄slotted spoon

  10. Step 10/12

    Drain the fried baby corn on a paper towel and transfer it to a serving plate.

    🌽baby corn
    🥄slotted spoon
    🧻paper towel
    🍽️serving plate

  11. Step 11/12

    Sprinkle 1 teaspoon chaat masala over the hot baby corn and toss gently.

    🍛chaat masala
    🌽baby corn
    🍽️serving plate
    🥄measuring spoons

  12. Step 12/12

    Garnish with 2 tablespoons fresh coriander and serve immediately while crisp.

    🌿fresh coriander
    🌽baby corn
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Grains, Flour, Seasonings, Spices

Ingredients

Baby corn, Corn flour, Maida, Chilly powder, Salt, Chaat masala, Jeera powder, Pepper, Haldi, Coriander powder, Coriander, Soda

Notes

Baby corn (18-20 pieces), Salt (as per taste), Coriander (as per taste, for garnish)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 46g, Fat: 12g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 510mg, Potassium: 330mg, Iron: 2.4mg, Calcium: 32mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.3mg, Folate: 48µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, deep frying pan, tongs, slotted spoon, paper towel, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Snack, Starter, Side Dish

Occasions

Party, Appetizer, Casual meal, Game day

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Crunchy, Tender

Flavors

Spicy, Tangy, Savory, Earthy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep loosely covered,Serve promptly for best crispness), fridge : 2 days (Store in an airtight container after cooling,Reheat in an oven or air fryer to restore crispness), freezer : 30 days (Freeze in a single layer before transferring to a freezer-safe container,Reheat from frozen until hot and crisp)