Ingredients ( Serves – 4 )
- Babycorn – 200 to 250 gms
- Thick curd or Greek yogurt – ½ cup                                 Â
- Lemon juice – 1 tablespoon
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Kashmiri red chili powder – 1 teaspoon
- Red chili powder – ½ teaspoon (optional, for extra heat)
- Turmeric powder – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – to taste
- Mustard oil or vegetable oil – 1 tablespoon
- Chaat masala – 1 teaspoon (for garnish)
- Butter or oil – for brushing
- Fresh coriander leaves – for garnish
Instructions
- Wash the babycorn thoroughly. Boil or steam them for 4–5 minutes until slightly tender but still firm. Drain and set aside.
- In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, Kashmiri red chili powder, red chili powder, turmeric, coriander powder, cumin powder, garam masala, mustard oil, and salt. Mix well to form a smooth marinade.
- Add the babycorn to the marinade and coat them evenly. Let it rest for at least 30 minutes.
- Preheat oven to 220°C or 430°F. Place the marinated babycorn on a lined baking tray or skewer them.
- Brush lightly with oil or melted butter. Bake for 15–18 minutes, turning once halfway. Broil for 2–3 minutes at the end for a charred effect.
- Alternatively, grill the babycorn on a BBQ or cook in a grill pan over medium-high heat until slightly charred and cooked through.
- Sprinkle chaat masala and garnish with fresh coriander leaves.
- Serve hot with mint chutney and lemon wedges.
Prep Time – 10–15 mins.          Cook Time – 15–20 mins.             Total Time – 55 mins.
