Crispy Baby Corn Recipe – Indian Street Food Snack

Last Updated on 5 months ago by Neha Deshmukh

Crispy Baby Corn Recipe – Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good Indian street food snack. And honestly, few things hit the spot quite like crispy, golden-brown baby corn. I first made this when I was craving something crunchy and flavorful, and it’s been a family favorite ever since. It’s surprisingly easy to make at home, and trust me, it tastes even better than what you get from the street vendor! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This crispy baby corn recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of spice and tang. Plus, it’s got that satisfying crunch that’s just… addictive. It’s perfect as an evening snack, a starter for a party, or even a little something to munch on while watching your favorite Bollywood movie.

Ingredients

Here’s what you’ll need to make this magic happen:

• 8 baby corn, nos
• 2 tablespoons maida / wheat flour
• 2 tablespoons rice flour
• 1 tablespoon corn flour
• 3 tablespoons thick curd
• ¼ teaspoon garam masala powder
• ½ teaspoon ginger garlic paste
• 1 teaspoon Kashmiri red chilli powder
• ¼ teaspoon lemon juice
• ⅛ teaspoon cooking soda
• Salt to taste
• Oil for deep frying
• ¼ teaspoon chat masala powder
• Fried curry leaves (a small handful)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the baby corn that beautiful, vibrant red color without adding a ton of heat. It’s all about the look, you know?
• The Flour Blend: Using a mix of maida (or wheat flour), rice flour, and corn flour is key for that perfect crispy texture. The rice flour adds extra crunch, while the corn flour helps bind everything together.
• Fresh Curd: Seriously, use fresh, thick curd (dahi). It makes the batter so much lighter and fluffier. Avoid using sour curd, as it can affect the taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, trim the edges of the baby corn and slice them vertically into thin strips. This helps them cook evenly and get extra crispy.
2. In a bowl, combine the maida/wheat flour, rice flour, corn flour, curd, garam masala, red chilli powder, ginger garlic paste, cooking soda, lemon juice, and salt.
3. Now, gradually add water, a little at a time, and mix until you have a thick, smooth batter. It shouldn’t be too runny!
4. Coat each baby corn piece evenly with the batter, making sure it’s well covered.
5. Heat oil in a kadai (or deep frying pan) over medium-high heat. You want the oil hot enough to fry, but not so hot that it burns the baby corn.
6. Carefully drop the coated baby corn into the hot oil, a few pieces at a time. Don’t overcrowd the pan!
7. Deep fry until golden brown and crispy, about 3-4 minutes per batch.
8. Remove the fried baby corn with a slotted spoon and drain on tissue paper to remove excess oil.
9. Sprinkle with chat masala and fried curry leaves. Gently toss to coat.
10. Serve immediately and enjoy!

Expert Tips

• Make sure your oil is hot enough before adding the baby corn. A good test is to drop a tiny bit of batter into the oil – it should sizzle immediately.
• Don’t overcrowd the pan. Frying in batches ensures the baby corn gets crispy and doesn’t stick together.
• For extra crispiness, you can double fry the baby corn. Fry once at a lower temperature, then again at a higher temperature.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of Kashmiri red chilli powder to control the heat. For mild, use just ½ teaspoon. For medium, stick to 1 teaspoon. And for hot? Go ahead and add a pinch of cayenne pepper!
• Gluten-Free Adaptation: Swap the maida/wheat flour for besan (gram flour) for a gluten-free version. It’ll have a slightly different flavor, but still delicious.
• Vegan Adaptation: Use plant-based curd (like almond or soy curd) instead of dairy curd.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

This crispy baby corn is best served hot and fresh! I love serving it with:

• Onion rings
• Lemon wedges
• A side of mint chutney or tamarind chutney
• A sprinkle of chaat masala

Storage Instructions

Honestly, this is best enjoyed immediately. But if you do have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, though. Reheating isn’t really recommended, as they won’t get crispy again.

FAQs

Let’s answer some common questions:

1. Can I air fry the baby corn instead of deep frying?

You can! Air fry at 180°C (350°F) for about 12-15 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

2. What type of oil is best for deep frying baby corn?

Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and a neutral flavor.

3. How can I make the batter less spicy?

Reduce or omit the Kashmiri red chilli powder. You can also add a tablespoon of sugar to balance the flavors.

4. Can I prepare the batter in advance? If so, how should I store it?

Yes, you can prepare the batter up to a few hours in advance. Store it in an airtight container in the refrigerator. You might need to add a splash of water to thin it out before using.

5. What is the best way to get the baby corn extra crispy?

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

6. Can I use frozen baby corn for this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before coating it in the batter.

Enjoy making this delicious snack! Let me know in the comments how it turns out for you. Happy cooking!