Baby-corn Bhajiya
Savour the flavour and delicate crunch of corn in this delicious baby-corn bhajiya, accompanied with a finger-licking good tomato chutney.
Chef Ranveer Brar's Baby-Corn Bhajiya recipe

- Indian

Cooking Time

-10 Min

Preparation Time

- 15 Min


  • FOR the batter
  • ¾ cup cornstarch
  • 2 tbsp Refined flour
  • 8-12curry leavesfinely chopped
  • 1 tbsp ginger chopped
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ cup orange juice
  • Salt to taste
  • Water as required
  • FOR the chutney
  • 3tomatoes chopped
  • 1onion chopped
  • 1 tbsp oil
  • 2 tbsp garlic chopped
  • 2 tsp ginger chopped
  • 2 tsp curry leaves chopped
  • 1 tsp red chilli powder
  • 1 cup orange juice
  • Salt to taste
  • FOR garnish
  • Prepared papad bowl as required
  • lettuce leaves
  • Spring onion stalk


  1. 1

    For the batter, add cornstarch, refined flour, curry leaves, chopped ginger, turmeric powder, red chilli powder, and salt in a bowl and mix them well.
  2. 2

    Next, add orange juice and water to make a thick batter.
  3. 3

    Marinate the baby corn in a separate bowl with turmeric powder, salt, and lemon juice.
  4. 4

    For the chutney, heat oil in a pan and add chopped garlic, chopped ginger, chopped curry leaves, and saut? them well.
  5. 5

    Add finely chopped onion, tomatoes, salt, red chilli powder, and orange juice.
  6. 6

    Cook the mixture on a low flame and set aside.
  7. 7

    Grind the mixture and set aside in a bowl.
  8. 8

    Coat the marinated baby corn with the batter and deep fry.
  9. 9

    Arrange the baby-corn bhajiya in the prepared bowl of papad.
  10. 10

    Garnish with lettuce leaves and spring onion stalks, and serve with chutney.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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