wellhealthorganic.com Baby Corn Chilli: Indulge in the delightful flavors of Chilli Baby Corn, a tantalizing vegetarian and vegan treat that serves as the perfect snack or starter. Crispy fried baby corn is generously coated in a savory, spicy, and slightly sweet sauce, creating a dish that’s both vibrant and irresistible to all palates.
Baby Corn Chilli
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Cuisine: Indian, Indo Chinese
Course: Main Course, Starters
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients:
For Frying
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch (cornflour)
- ¼ teaspoon black pepper powder
- ¼ to ⅓ teaspoon salt, or to taste
- 4 tablespoons water
- 18 to 20 baby corn (approximately 200 grams)
- 6 tablespoons oil, for frying
Also Read: Chilli Gobi
For Sauce
- 1 tablespoon oil
- ½ cup chopped spring onion whites
- 2 teaspoons finely chopped garlic or 5 to 6 medium-sized garlic cloves
- 2 teaspoons finely chopped ginger or 1 to 1.5 inches of ginger
- 2 to 3 green chilies
- ⅓ cup thinly sliced or finely chopped capsicum (green bell pepper)
- 2 teaspoons soy sauce, naturally brewed
- 1 teaspoon sweet green chili sauce or sweet red chili sauce, to taste
- ¼ teaspoon black pepper powder
- ½ to 1 teaspoon sugar, to taste
- Salt, to taste
- 2 to 3 tablespoons water (optional)
- 1 teaspoon cornstarch (cornflour) (optional)
For Garnish
- 1 to 2 tablespoons finely chopped spring onion greens (scallion greens)
Instructions:
Making Batter
- Rinse and dry the baby corn with a kitchen towel. If larger in size, chop the baby corn in halves; otherwise, keep them whole.
- Prepare the spring onions, garlic, green chilies, ginger, and capsicum; set aside.
- Create a smooth and medium-thick batter with cornstarch, all-purpose flour, salt, pepper, and water.
- Heat oil in frying pan.
- Dip each baby corn piece in the batter, ensuring it’s well coated.
- Carefully place the batter-coated baby corn pieces in the hot oil.
- Fry until each side turns crispy and light golden brown, turning over a couple of times.
- Once fried, place the baby corn on kitchen paper towels to drain excess oil.
Also Read: Roasted Makhana
Making Sauce
- In another pan or the same one used for frying the baby corn (with 1 tablespoon oil retained), heat oil.
- Add chopped spring onions, ginger, garlic, and slit green chilies. Stir-fry for 1 to 2 minutes over medium-high heat.
- Add sliced capsicum and continue stir-frying for 3 to 4 minutes until half-cooked, retaining some crunch.
- Reduce heat to medium and add soy sauce, sweet chili sauce, black pepper powder, salt, and sugar. Mix well.
- Add the fried baby corn and gently combine with the sauce. For a crispier texture, stop here; for a glazed sauce coating, proceed to the next steps.
- Optionally, add 2 to 3 tablespoons of water and mix.
- Sprinkle cornstarch to give a smooth glaze to the dish. Cook for 1 to 2 minutes until cornstarch is cooked.
- Stir in apple cider vinegar or rice vinegar.
- Finally, add chopped spring onion greens and mix well.
- Adjust seasoning if needed.
Serving
- Serve the Chilli Baby Corn garnished with spring onion greens. Enjoy it as a starter, with bread, or as a side dish with stir-fried noodles or fried rice.