By Shreya Sarpal
May 24, 2026
Crispy baby corn tossed in bold spices becomes a crunchy, addictive snack, with a slight sweetness inside and a golden, flavour-packed coating outside.
200 g baby corn 3 tbsp cornflour 2 tbsp all-purpose flour 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp ginger-garlic paste Salt to taste Water as needed Oil for frying
Boil baby corn for 5 minutes, drain, and pat dry completely.
Mix cornflour, flour, spices, salt, and ginger-garlic paste, then add water to form a thick coating batter.
Toss baby corn in the batter until evenly coated.
Heat oil and fry coated baby corn until golden and crisp.
Remove on paper towels and serve hot with chutney or ketchup.