Name: Chilli Baby Corn Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 10-12 baby corns; ½ cup All-purpose flour (maida); 2 tbsp cornflour; 1 tsp red chili powder; 2 tsp black pepper powder; 2 tsp salt; 1 tsp Ginger-garlic paste; water as required; 1 tbsp olive oil; 2-3 green chili slits; 1 inch ginger (chopped); 7-8 garlic (chopped); 1 onion - cut in small cubes; 1 capsicum - cut in small cubes; 1 tbsp tomato ketchup; 1 tbsp soya sauce; 1 tbsp vinegar

Chilli baby corn is a snack or starter recipe of crispy & spicy pan-fried baby corn. A vegan dish.

This Indo Chinese recipe is a hit with many folks. I usually make chili baby corn as a side dish when I have an Indo Chinese menu at home. This chili baby corn recipe is a crisp version and a semi-dry dish. It has some moistness, hence I call it semi-dry. There is no gravy and the sauce coats the fried baby corn.

Chilli Baby Corn Recipe

Chilli baby corn recipe is a snack or starter recipe of crispy & spicy pan fried baby corn.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Side Dish, Snack

Cuisine Indo-Chinese

Servings 2 people

Ingredients

10-12 baby corns
½ cup All-purpose flour (maida)
2 tbsp cornflour
1 tsp red chili powder
2 tsp black pepper powder
2 tsp salt
1 tsp Ginger-garlic paste
water as required
1 tbsp olive oil
2-3 green chili slits
1 inch ginger (chopped)
7-8 garlic (chopped)
1 onion - cut in small cubes
1 capsicum - cut in small cubes
1 tbsp tomato ketchup
1 tbsp soya sauce
1 tbsp vinegar

Instructions

Making batter for chili baby corn

Chop the baby corn if they are larger in size or keep them whole if they are smaller.
In a pan, boil baby corns for nearly 10 minutes.
In the meantime, we will prepare the batter. Make a smooth paste with the cornflour, all-purpose flour (maida), salt, black pepper, red chili powder, ginger-garlic paste, and water.
After 10 minutes, rinse and dry the baby corn with kitchen towels.
Heat oil on a frying pan.
Dip each baby corn piece in the batter and coat it well with the batter.
Deep fry the baby corn till the edges and sides are golden brown.
Drain the baby corn on kitchen napkins.

Making chili baby corn

In another pan or Kadai or wok, heat about 1 tbsp oil. Add green chili slits, chopped ginger and garlic for the flavor.
Add chopped onions and capsicum. Stir fry on a medium flame till the veggies have become translucent.
Now sprinkle black pepper powder and salt.
Add the tomato ketchup and soy sauce and stir well.
To give a glaze and smoothness in the dish, add cornflour mixed in water.
Add the apple cider or white vinegar and stir again.
Lastly add the fried baby corn with chopped celery to this mixture. Stir well.
Baby corns are ready. Serve them hot!