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Chilli Baby Corn | Crispy Baby Corn Chilli Recipe

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A few days back, the husband came to me with a challenge. A cooking challenge at that. We had a pack of baby corns and as I was wondering what to do with them, he asked me if I could make him Chilli Baby Corn. Few years back, he had tasted a crispy Chilli Chicken and he wanted me to replicate that taste. Hah! After all, I don’t even eat meat and I had not even tried that dish. Still, considering this challenge an important one in our marriage (hehehe :D) I set out to make Chilli baby corn, making do with the ingredients at hand. He agreed to prepare rotis to go with it and not only did I make this side dish faster than him, it did remind him of the tasty stuff he had years ago. Yay! With no further ado, here is the recipe for my Chilli Baby Corn.

Check out my other Indo Chinese recipes on this blog!

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To make Chilli Baby Corn | Crispy Baby Corn Chilli Recipe

  • Servings: 2
  • Difficulty: Easy
  • Print

What I used –

To make Crispy Babycorn Fry –

  • Baby Corn, 15-20
  • Corn Flour, ½ cup (or less)
  • All Purpose Flour, 2 tbsp
  • Red Chilli Powder, 1 tsp
  • Salt, as required
  • Water, as required (very little)
  • Oil, for deep frying

To make the Chilli Sauce –

  • Oil, 2 tsp
  • Garlic Finely Chopped, 1 tbsp
  • Green Chillies, 5-6
  • Onion Finely Chopped, 1/3 cup
  • Capsicum Finely Chopped, 1/3 cup
  • Soy Sauce, 1 tbsp
  • Red Chilli Sauce, 1 tbsp
  • Tomato Ketchup, 1 tbsp
  • Red Chilli Powder, 1 tsp
  • Salt, as required
  • Spring Onion, few strands

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How I made –

1. In a bowl, add corn flour, all-purpose flour, salt, red chilli powder and mix well. Add some water and make it into a thick batter. Add chopped baby corn and mix well. Make sure all the baby corn pieces are coated well.

prep1

2. Meanwhile heat oil for deep frying. Once the oil is hot, keep the flame on medium and gently drop a few pieces of baby corn and fry until golden brown. Remove them onto a plate. Repeat the same for rest of the baby corn pieces.

prep2

3. In a pan, heat 2 tsp of oil. Add finely chopped garlic and slit green chillies. After a min, add finely chopped onion and fry until half done. Add finely chopped capsicum and fry for a minute.

prep3

4. Add salt, soy sauce, red chilli sauce and tomato ketchup. If required, sprinkle few tbsp of water. Add red chilli powder (for additional spiciness) and drop the fried baby corn. Give it a quick stir and make sure the chilli sauce is coated well. Sprinkle finely chopped spring onion on top and remove from heat.

prep4

5. Serve hot as an appetizer or as a side dish for fried rice/noodles or roti.

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Note –

  • The crispy fried baby corn can be served as it is.
  • Green Chillies add required spiciness to this dish but as I wanted additional spiciness, added red chilli powder as well. Adjust as per preference.
  • If serving for roti, the chilli sauce can be diluted a bit but baby corn would crispness.
  • User very little water to make the batter for coating baby corn. Too watery – the baby corn would be soggy and absorb a lot of oil.

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Taking this to Fiesta Friday #108 at Angie’s. A shout out to the co-hosts for this week – Suzanne @ apuginthekitchen and Zeba @ Food For The Soul.

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Comments

  5. lynne hoareau

    I can’t wait to try this, looks so delicious 🙂
    I made your Egg Kurma the other day, it was so lovely and definitely will be making it again. The family loved it, thank you so much for such a great blog.

    Reply

  7. Jhuls

    What a creative idea to replicate such thing that you haven’t tasted. Genius! This dish looks really appetizing and a nice recipe to add to my vegetarian list. Btw, red chili sauce can be sweet chili sauce, yeah?

    Reply

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