4.5 from 56 votes
Chilli Baby Corn Recipe (Spicy & Crispy)
This Chilli Baby Corn recipe features crispy fried baby corn pieces coated in a light batter and tossed in a spicy sauce made with garlic, ginger, green chilies, spring onions, and capsicum. The combination creates a crunchiness on the outside while the sauce adds a balance of heat, tang, and slight sweetness. The batter frying gives the corn a firm and golden-brown texture which contrasts with the tender vegetable inside. This dish can be prepared as a snack or appetizer and is suitable for those who enjoy spicy Indo-Chinese style bites.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
3
Calories:
464 kcal
Course:
Main Course, Appetizer
Cuisine:
Indian, Indian-Chinese Fusion
Ingredients
For Frying
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch (cornflour)
- ¼ teaspoon black pepper powder
- ¼ to ⅓ teaspoon salt or add as per taste
- 4 tablespoons water
- 18 to 20 baby corn - 200 grams
- 6 tablespoons neutral cooking oil for frying, generic cooking oil
For Sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup spring onion scallion whites, whites, chopped
- 2 teaspoons garlic or 5 to 6 medium sized garlic, finely chopped
- 2 teaspoons ginger or 1 to 1.5 inches ginger, finely chopped
- 2 to 3 green chilies - slit or sliced
- ⅓ cup thinly sliced or finely chopped capsicum
- 2 teaspoons soy sauce - naturally brewed
- 1 teaspoon green chili sauce or sweet red chilli sauce, add as per taste, sweet
- ¼ teaspoon black pepper powder
- ½ to 1 teaspoon sugar or add as required
- salt as required
- 2 to 3 tablespoons water - optional
- 1 teaspoon cornstarch (cornflour) - optional
For Garnish
- 1 to 2 tablespoons spring onion greens scallion greens, finely chopped
- 1 to 2 tablespoons spring onion greens
Instructions
Making batter
- Rinse and dry the baby corn with kitchen towel. Chop the baby corn in halves if they are larger in size or keep them whole if they are smaller.
- Prep the spring onions, garlic, green chillies, ginger, capsicum and set aside.
- Make a smooth and medium thick batter with the cornstarch (cornflour), all purpose flour, salt, pepper and water.
- Heat the oil in a wok or frying pan.
- Dip each baby corn piece in the batter and coat it well with the batter.
- Gently place the batter coated baby corn pieces in the hot oil.
- When one side firms up and is crispy, light golden, turn over and fry the second side.
- Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon
- Place the fried baby corn on kitchen paper towels.
Cup of Yum
Making sauce
- In another pan or frying pan or wok, heat about 1 tablespoon oil. Or you could use the same pan that was used for frying the baby corn - keeping 1 tablespoon oil in it, remove the remaining oil with a spoon.
- Add chopped spring onions, ginger, garlic and slit green chilies.
- Stir fry on a medium-high heat for 1 to 2 minutes.
- Now add the sliced capsicum (green bell pepper). If you do not have capsicum, you can skip it
- Stir-fry on medium-high heat for 3 to 4 minutes until the capsicum is half cooked. It should have some crunch.
- Lower the heat to medium and add the soy sauce, sweet green chilli sauce or sweet red chilli sauce. Mix well.
- Now sprinkle black pepper powder, salt and sugar. Mix again.
Making Chilli Baby Corn
- Add the fried baby corn. Gently mix with the rest of the ingredients. You could stop here if you prefer a highly crispy and crunchy baby corn texture. But if you want a smooth glazed sauce coating on the baby corn then proceed to the following steps.
- Add 2 to 3 tablespoons water and mix again.
- To give a glaze and smoothness in the dish, sprinkle about 1 teaspoon of cornstarch (cornflour).
- Mix well and cook for 1 to 2 minutes or more till the cornstarch has cooked.
- Add the apple cider vinegar or rice vinegar and stir again.
- Lastly add the chopped green springs greens and give a mix.
- Check the taste and add salt, pepper or soy sauce if required.
- Serve the baby corn garnished with some spring onion greens or chopped celery.
- You can serve chilli baby corn as a starter snack or with bread or as a side with stir fried noodles or fried rice.
Nutrition Information
Calories
464kcal
(23%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
28g
(140%)
Sodium
929mg
(39%)
Potassium
269mg
(6%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
445IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
25mg
(28%)
Vitamin E
14mg
Vitamin K
47µg
Calcium
28mg
(3%)
Vitamin B9 (Folate)
50µg
Iron
1mg
(6%)
Magnesium
29mg
(7%)
Phosphorus
84mg
Zinc
1mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 464
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 28g | 140% |
| Sodium | 929mg | 39% |
| Potassium | 269mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 445IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 25mg | 28% |
| Vitamin E | 14mg | |
| Vitamin K | 47µg | |
| Calcium | 28mg | 3% |
| Vitamin B9 (Folate) | 50µg | |
| Iron | 1mg | 6% |
| Magnesium | 29mg | 7% |
| Phosphorus | 84mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.