Ingredients                                                                                                                                                                                                                   (Serves: 2)

Babycorn – 200 to 250 gms             

Thick curd or Greek yogurt – ½ cup

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