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Writer's pictureRaveena Khanna

Crispy Baby Corn Chilli: A Perfect Blend of Crunch and Spice

Updated: Sep 12

If you’re looking for a dish that offers the perfect balance of crunch and spice, look no further than Crispy Baby Corn Chilli. This delightful Indo-Chinese dish is a crowd favorite, combining crispy fried baby corn with a flavorful, spicy sauce. Whether you’re preparing an appetizer for a party or simply craving something delicious, this recipe is a must-try!

Why You’ll Love Crispy Baby Corn Chilli

Baby corn, with its tender yet crisp texture, is the star of this dish. When double-fried to perfection and tossed in a tangy, spicy sauce, it creates a flavorful explosion in every bite. It's a great option for vegetarians and those who love a little heat in their meals. Plus, it’s super quick and easy to make, ideal for busy weeknights or impromptu gatherings.

Baby Corn Chill, a perfect blend of crunchy and spice

Ingredients (Serves 2 | Prep time: 30-35 minutes)

  • 4-5 baby corns

  • All-purpose flour (maida) as required

  • 1 tbsp cornflour

  • Salt to taste

  • 3-4 tbsp ginger garlic paste

  • Vegetable oil as required

  • 1 chopped onion

  • 4-5 chopped ginger garlic cloves

  • 2 green chillies

  • 1 medium onion, cut into large pieces

  • 1 medium capsicum, cut into large pieces

  • 1 tbsp red chilli powder

  • Crushed black pepper to taste

  • Tomato ketchup as required

  • Red chilli sauce as required

  • 1 tbsp vinegar

  • 1 tbsp soy sauce

  • Water as required

  • 1 tbsp cornflour + 2 tbsp water (for slurry)

  • 1 tbsp honey or sugar


Cooking Instructions

Step 1

First of all, make thin slices of baby corns, cut them into 2-3 parts. Now boil some water, add some salt to it. And now add all the baby corn pieces, boil them for 5 -7 mins on medium flame. After 5-7 mins, strain them. Take the baby corns out in the bowl and let them cool down.


Step 2

After the corns cool down, add some all-purpose flour or maida, cornflour, salt, ginger garlic paste, now give everything a good mix.

Step 3

Add little water or sprinkle some water to make the flour, so that it can stick to each baby corn well. Keep it aside. Now heat some cooking oil in Kadhai or pan and add baby corns pieces separately (cook them on medium-high flame).


Step 4

Once they become slightly golden, take them out on paper towels. As we are going to double fry them, so let them rest for 4 or 5 mins. Similarly, now we are going to fry them till they become golden in colour. Once they become golden or little brown.. they are done, take them out.


Step 5

For the sauce - In kadhai or pan take 2 or 3 tbsp cooking oil. Once the oil becomes hot, add some chopped ginger and garlic and sauté these for few seconds.


Step 6

Add chopped green chillis and onions sauté them for few seconds. you can also add capsicum. Now add red chilli powder, crushed black pepper, red chilli sauce, ketchup, vinegar, soy sauce (as per your taste). Toss them for few seconds (on medium flame).


Step 7

Add some water and bring to a boil. Once the sauce starts to bubble, add 1 tbsp cornflour + 2 tbsp water mixtue, while adding this you need to keep on stirring continuously, so that sauce becomes glossy.


Step 8

If you need add some water or sprinkle some water and mix it well. Add a very little salt (if needed). Now add 1tbsp honey or sugar and Give everything a good mix. Now finally add crispy baby corns, now lower the flame and toss it well. Crispy baby corn chilli is ready!!.


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