For all gourmets, indulge yourself with this simple and tasty recipe from Babycorn. With a crunchy, crunchy coating on the outside and a sweet Babycorn on the inside, this is an all-time children’s favorite snack. Add a few touches by adding some lemon or chat masala on top, or dip it in schezwan sauce or cilantro chutney as you eat, and you’ll want to eat it again and again.

Ingrediants Baby corn cheese spirals

  • 12 cobs boiled in water
  • 3 cubes of grated cheese
  • ½ cup of maida
  • 1 tablespoon of cornstarch
  • Salt and pepper to taste
  • Chaat masala to sprinkle
  • Fry oil
  • Water for kneading

Method for Baby corn cheese spirals

  1. Dry the corns with a little maida and keep them aside.
  2. In the remaining maida, add salt, pepper, cornstarch and grated cheese and mix well.
  3. Add the water little by little to get a soft dough,Roll into a roti and cut the strips with a knife,Roll a strip on each cob and attach the tips with the help of water.
  4. Refrigerate for 10-15 minutes (to absorb less oil when frying)Fry in abundant oil until golden brown.
  5. Drain on tissue paper and stick a toothpick on the underside of the corn and sprinkle with chaat masala and serve with a hot sauce or ketchup.
  6. Note:It is also possible to add oregano and chilli flakes to the mixture.
    Cheese is optional, you can skip adding cheese to the dough if not required.


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