Crispy Baby Corn Recipe – Turmeric & Garam Masala Indian Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe – Turmeric & Garam Masala Indian Snack

Hey everyone! If you’re craving a quick, flavourful, and seriously addictive snack, you have to try this crispy baby corn recipe. It’s a total crowd-pleaser, and honestly, it disappears way too fast whenever I make it. I first stumbled upon this recipe while looking for something to munch on during a rainy afternoon, and it’s been a family favourite ever since! It’s the perfect blend of crispy texture and warm Indian spices.

Why You’ll Love This Recipe

This baby corn fry is unbelievably easy to make – seriously, it comes together in under 20 minutes! The batter is simple, the frying is quick, and the result is a golden, crunchy snack bursting with flavour. It’s perfect for tea time, as a starter for a meal, or just when you need a little something to satisfy those cravings. Plus, the vibrant colour from the Kashmiri chilli powder makes it look as good as it tastes.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 9 baby corn
• ¼ cup maida (all-purpose flour) – about 30g
• ¼ cup corn flour – about 30g
• ¼ tsp turmeric powder – about 1g
• 1 tsp Kashmiri red chilli powder – about 5g
• ½ tsp garam masala – about 2.5g
• ¼ tsp pepper powder – about 1g
• A few curry leaves – about 8-10 leaves
• ½ tsp ginger garlic paste – about 2.5ml
• ¼ tsp salt – about 1.5g
• 2 tsp oil – about 10ml
• ½ cup water – about 120ml
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Baby Corn: Selecting Freshness & Preparation
Look for baby corn that’s firm and creamy white. Avoid any that look discoloured or have blemishes. Give them a quick rinse and trim off the very ends before boiling.

Maida & Corn Flour: The Perfect Coating Combination
The combination of maida and corn flour gives the batter the perfect texture – light and crispy! Maida provides structure, while corn flour adds that extra crunch.

Kashmiri Red Chilli Powder: For Colour & Mild Heat
This is a game-changer! Kashmiri chilli powder gives a beautiful vibrant red colour without a lot of heat. If you can’t find it, you can substitute with regular chilli powder, but use a little less to avoid making it too spicy.

Garam Masala: The Heart of Indian Flavour
Garam masala is a blend of warming spices that’s essential in Indian cooking. Every brand has a slightly different flavour profile, so feel free to use your favourite!

Curry Leaves: Aromatic Freshness
Don’t skip the curry leaves! They add such a lovely aromatic flavour. If you can find fresh ones, that’s ideal, but dried will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the baby corn ready. Pop them into a pot of boiling water for about 2 minutes, just until they’re slightly tender. Drain them and set aside to cool.
2. Now, for the batter! In a bowl, combine the maida, corn flour, turmeric powder, Kashmiri red chilli powder, garam masala, pepper powder, finely chopped curry leaves, ginger garlic paste, salt, and 2 teaspoons of oil.
3. Gradually add the water, mixing until you have a smooth, lump-free batter. It should be thick enough to coat the baby corn evenly, but not too thick.
4. Gently coat each boiled baby corn piece in the batter, making sure it’s fully covered.
5. Heat up plenty of oil for deep frying. Once it’s hot (but not smoking!), carefully drop in the battered baby corn.
6. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and beautifully crispy.
7. Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
8. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the baby corn. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• For extra crispiness, you can double fry the baby corn. Fry once for 2 minutes, remove, and then fry again for another 1-2 minutes.

Variations

This recipe is super versatile! Here are a few ways to spice things up:

Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Using Besan/Rice Flour): Swap the maida for an equal amount of besan (gram flour) or rice flour for a gluten-free version. The texture will be slightly different, but still delicious! My friend, who’s gluten-free, loves this version.

Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or increase the amount of chilli powder.

Festival Adaptations (Diwali Snack): This is a popular snack during Diwali! You can serve it alongside other festive treats.

Serving Suggestions

Serve this crispy baby corn immediately while it’s still hot and crunchy. It’s fantastic with:

• Tomato sauce (a classic!)
• Green chutney (mint-coriander chutney)
• Sweet chilli sauce
• A squeeze of lemon juice

Storage Instructions

Honestly, this is best enjoyed fresh! But if you do have leftovers, store them in an airtight container at room temperature. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to try and revive them.

FAQs

What is the best way to prepare the baby corn for frying?

Boiling the baby corn for a couple of minutes softens it slightly, ensuring it cooks through evenly when fried.

Can I use a different type of flour instead of maida?

Yes! As mentioned above, besan or rice flour are great gluten-free alternatives.

How can I make the baby corn extra crispy?

Double frying is the trick! Also, make sure your oil is hot enough and don’t overcrowd the pan.

What is Kashmiri red chilli powder and where can I find it?

Kashmiri chilli powder is a type of chilli powder known for its vibrant red colour and mild heat. You can find it at Indian grocery stores or online.

Can this be made in an air fryer instead of deep frying?

Yes, you can! Lightly spray the battered baby corn with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through, until golden and crispy. It won’t be quite as crispy as deep-fried, but it’s a healthier option.