Tandoori Baby Corn

Ingredients

• 12-15 baby corns, blanched and drained    
• ½ cup hung yogurt
• 1 tablespoon roasted gram flour (besan)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 2 teaspoons mustard oil
• 1 tablespoon Kashmiri red chilli paste
• Salt to taste
• 1 teaspoon lemon juice
• 2 tablespoons fresh cream
• ½ tablespoon ginger-garlic paste
• 3-4 cloves
• 1 teaspoon butter + for basting
• Chaat masala for sprinkling
• Onion rings to serve
• Lemon wedges to serve
• Green chutney to serve

Method

1. Preheat oven to 180º C. 
2. To make the marinade, take hung yogurt in a large bowl, add roasted gram flour, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, mustard oil, Kashmiri red chilli paste, salt, lemon juice, fresh cream and ginger-garlic paste and mix well. Add the baby corns and mix well so that they are well coated with the marinade. Make a well in the centre.
3. Place a few red hot charcoal pieces in a small stainless steel bowl. Place it in the well made in the baby corn mixture, keep cloves over them and drizzle 1 teaspoon butter. Immediately cover the bowl and allow the flavour to infuse for 2-3 minutes.  
4. Uncover the bowl, take the bowl with the coal pieces out and mix the mixture well. Arrange the baby corns at equidistance on a greased baking tray. Place the tray in the preheated oven and bake for 15-20 minutes, while basting with butter in between.
5. Bring the tray out of the oven and place the tandoori baby corns on a serving plate. Sprinkle chaat masala over them and serve hot with onion rings, lemon wedges, and green chutney.