Baby Corn Finger Fry is a delectable appetizer recipe that is not only delightful but healthy as well!

Time: 35 minutes


  • 250 gm baby corn
  • 2 tablespoon wheat flour
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ginger paste
  • salt as required
  • 1 1/2 tablespoon rice flour
  • 2 tablespoon corn flour
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon garlic paste
  • 1/2 cup refined oil
  • water as required


  • To make this delicious appetizer recipe, boil water in a pan over high flame and add the baby corns along with
  • a pinch of salt. Boil the baby corns till tender and once done, sieve them and drain the extra water.
  • On the other hand, take a bowl and mix together wheat flour, rice flour, corn flour, ginger-garlic paste, garam
  • masala powder, chilli powder and salt. Add a little water to make a thin batter to coat the baby corns. Make
  • sure that the paste is not in a runny form.
  • Once the batter is done, dip the boiled baby corns in it and coat them well.
  • Meanwhile, take a skillet and heat oil in it over medium flame. When the oil is hot enough, add the coated
  • baby corns in the skillet and shallow fry them until golden brown in colour.
  • Once done, turn off the burner and transfer the baby corns in an absorbent paper to soak the extra oil. Then,
  • take a plate and transfer the baby corns in it, sprinkle some chaat masala powder over them and serve hot!