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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