Air fryer recipe · Starters
Smoky Baby Corn Tandoori
Tender baby corn lacquered in a smoky, lightly tangy spice glaze.
- 25 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 7.2 gprotein
- 12.3 gcarbs
- 8.5 gfat
- 3.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby corn250 g
- Hung curd1/3 cup
- Red chilli paste1 tsp
- Cornflour1 tbsp
- Garlic paste1 tsp
- Oil1 tbsp
Method
Slit and blanch
Slit the thicker baby corn lengthwise so the heat reaches the centre, then blanch for 2 minutes. Blanching takes the raw edge off while keeping a firm, satisfying bite in the final dish.
Dry fully
Drain and wipe the baby corn dry with a kitchen towel. Any clinging water dilutes the marinade and stops a proper crust from forming, leaving the pieces pale instead of charred.
Make the glaze
Stir the hung curd, red chilli paste, cornflour, garlic paste, salt and oil into a glossy coating. The cornflour gives that signature tandoori cling and a faint crunch as it dries in the heat.
Coat and preheat
Roll the baby corn through the glaze, then preheat the basket to 190C while it rests for 10 minutes. Resting lets the spices soak into the corn so the flavour is not just skin deep.
Air-fry till smoky
Air-fry at 190C for 12 min, shaking once midway. They are ready when the tips char and the glaze turns dry and lacquered. Shaking once turns every piece so the colour builds evenly.
