Baby corn is very common to Asian cuisine and incorporating it in our Indian food habits can be as easy as making every day home meals.

Here, we have cooked a mouthwatering crunchy baby corn suitable for evening or cocktail snacks. Create to your own taste by using different Indian spices/masala available in kitchen.


  • Baby corn 200 gm
  • Breadcrumb 50 gm
  • Corn flour 50 gm
  • Thyme 1 tsp.
  • Seasoning
For Sauce

  • Mayonnaise 3 tbsp.
  • Chopped chili ½ tsp.
  • Capers 2-3 pc
  • Mustard Powder ½ tsp.


Boil the baby corn in salted water, strain and keep aside.

Make a thick batter of corn flour, thyme and seasoning.

Put the baby corn in batter and keep in refrigerator for 30 minutes.

Take 4-5 slices of bread, cut in dices and grind in blender to have a fresh breadcrumb.

DIP: Chop chili, olives and caper and mix in Mayonnaise, add mustard powder and keep refrigerated.

Heat oil in pan, add the baby corn and fry on high heat for 2-3 minutes to get a nice golden brown color.

Take out on absorbent paper.

Serve hot with sauce.

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