I’ve always had this little curiosity in the back of my mind — why don’t bakeries ever make baby corn puffs? Every time I picked up a box of baby corn, I imagined how cute and delicious they would look tucked inside a flaky puff. So this week, I quietly kept aside a few from my grocery haul just to finally try it… and oh my, it turned out so delish!

The simple masala filling, the buttery puff pastry, and those little golden baby corn rounds on top make these puffs look so unique — something you won’t find in any bakery shelf. And the best part? They’re unbelievably easy to put together.

You can even try this for Christmas too — the warm spices and golden pastry look so festive on a holiday table, and it makes such a fun, effortless savory bake to share with family and friends.

And honestly, this isn’t just a festive treat — it’s the perfect rainy-season snack too. There’s something so comforting about a warm, flaky puff on a drizzly evening, especially with chai in hand!

A Bite of History – Baby Corn Puffs

Savory puffs have always been a nostalgic part of Indian bakery culture — soft, flaky, filled with a simple masala, and perfect with a cup of chai. While potato, paneer, and mixed-veg puffs are common across India, baby corn is rarely seen in bakery counters. Baby corn itself entered Indian kitchens much later, becoming popular in Indo-Chinese dishes. Bringing it into a classic Indian puff gives the recipe a fun modern twist — familiar flavors, but with a unique look and crunch that makes it stand out instantly.

Ingredient Roles in Bakery-Style Baby Corn Puffs and Substitutes

Bakery-Style Baby Corn Puffs, How to make Baby Corn Puffs

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack / AppetizerCuisine: Indian Fusion / Indian Bakery-StyleDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Baking Time

25

minutes

Flaky open baby corn puffs with a lightly spiced masala filling — an easy, delicious savory snack for rainy days, festive gatherings, or quick evening cravings.

Ingredients to make Baby Corn Puffs

• For the Baby Corn Masala Filling

• 1 nos. 1 Small onion, thin slices

• 1 teaspoon, 1 Ginger–garlic paste

• 8 to 10 nos. 8 to 10 Baby corns, sliced into small rounds

• ¼ teaspoon, ¼ Turmeric powder

• 1 tablespoon, 1 Oil

• ½ teaspoon, ½ Cumin seeds

• 1 teaspoon, 1 Red chili powder

• 1 teaspoon, 1 Coriander powder

• ½ teaspoon, ½ Garam masala or kitchen king

• 2–3 tablespoon, 2–3 Ground tomato (fresh purée)

• Splash of water (only if needed)

• Salt to taste

• 1–2 tablespoon, 1–2 Chopped coriander leaves (optionl)

• For the Puffs

• 5- 6 pieces 5- 6 Homemade Puff pastry sheets, thawed

• 1- 2 tables[ooo 1- 2 1–2 tbsp milk or egg wash for brushing

Directions to make Baby Corn Puffs

• Sauté the Base
  Heat oil in a pan and add cumin seeds.
  Add chopped onions and sauté until soft and lightly golden.
  Mix in ginger–garlic paste and cook until the raw smell disappears.
• Cook the Baby Corn
  Add the sliced baby corn and sauté well.
  Sprinkle turmeric, red chilli powder, coriander powder, and garam masala.
  Mix so the spices coat the baby corn evenly.
• Add Tomato & Finish the Masala
  Add ground tomato and cook until the mixture thickens and the raw smell goes.
  Add a splash of water only if needed.
  Cook until the baby corn softens but still holds shape.
  Switch off the flame and stir in chopped coriander leaves.
  Let the filling cool completely.
• Prepare the Puff Pastry
  Preheat the oven to 200°C (400°F).
  Cut the thawed puff pastry sheet into squares or rectangles.
• Fill, Bake, Serve
  Spread cooled baby corn masala inside a lightly scored rectangle of puff pastry, brush the edges with milk or egg wash, top with a few baby corn slices, and bake at 200°C (400°F) for 20 to 25 minutes until the edges rise, turn golden, and the center looks roasted and crisp. I made open rectangular puff– and you can shape yours as open rectangles, closed triangles, or any fun puff shape you love!

Notes

• 1 cup = 250 ml

Print

Directions to make Baby corn puffs with step by step images

• Sauté the Base
  Heat oil in a pan and add cumin seeds. Add chopped onions, curry leaves and sauté until soft and lightly golden. Mix in ginger–garlic paste and cook until the raw smell disappears.
  
• Add the spices
  Sprinkle turmeric, red chilli powder, coriander powder, and garam masala. Mix well.
• Cook the Baby Corn
  Add the sliced baby corn and sauté well.
• Add Tomato u0026 Finish the Masala
  Add ground tomato and cook until the mixture thickens and the raw smell goes.
  Add a splash of water only if needed. Cook until the baby corn softens but still holds shape.
  Switch off the flame and stir in chopped coriander leaves. Let the filling cool completely.
• Fill, Bake, Serve
  Spread cooled baby corn masala inside a lightly scored rectangle of puff pastry, brush the edges with milk or egg wash, top with a few baby corn slices, and bake at 200°C (400°F) for 20 to 25 minutes until the edges rise, turn golden, and the center looks roasted and crisp. I made open rectangular puff– and you can shape yours as open rectangles, closed triangles, or any fun puff shape you love!

Pro Tips to make perfect Baby Corn Puffs

• Always let the masala cool completely before filling to avoid soggy puffs.
• Chop the baby corn into tiny, even slices so they cook fast and look cute on top.
• Use cold puff pastry for best layering and rise.
• Bake on the lower rack first for a crisp bottom, then move to the center rack to brown the top.
• If making for Christmas or gatherings, assemble the puffs ahead and bake fresh for best flakiness.
• Add a tiny pinch of pepper or cinnamon for a warm festive touch.
• Brush generously with milk or egg wash for a bakery-style golden color.

Serving Suggestions

• Enjoy warm with mint chutney, spicy mayo, or classic ketchup.
• Serve as a rainy-day snack with a hot cup of masala chai.
• Offer as part of a Christmas savory platter with soup or baked vegetables.

FAQ’s – Bakery-Style Baby Corn Puffs

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