Chilli Baby Corn



For frying baby corn:

2 cup water

6 baby corn, chopped

1/4 cup all purpose flour

2 tbsp cornflour

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/4 tsp ginger paste

1/2 tsp salt

1/4 cup water

For corn flour slurry:

1 tsp cornflour

1/4 cup water

Other ingredients:

2.5 tsp oil

1 green chilli, slit

1 inch ginger, finely chopped

1/4 onion, petals

1/4 capsicum, cubed

1.5 tbsp tomato ketchup

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp schezwan sauce

1/4 tsp black pepper powder

1/4 tsp sugar

1/4 tsp salt


To fry baby corn:

1. Firstly, in a pan boil 2 cup water. Add in the chopped baby corn and simmer for 5-10 mins. Drain off the baby corn and keep aside. 

2. Now, in a large mixing bowl, take all purpose flour and corn flour. Further add in red chilli powder, black pepper powder, ginger paste and salt. 

3. Now, add in water to prepare a smooth lump free batter. Further add in the blanched baby corn and coat well. 

4. Deep fry the coated baby corn in hot oil until they turn golden and crisp. Drain off the fried baby corn over a kitchen paper towel to remove excess oil. Keep them aside.

To make chilli baby corn:

1. Firstly, in a kadai, heat oil and saute green chilli and chopped ginger on medium flame. Now, add in the onion petals and cubed capsicum and saute them well on medium flame. 

2. Further add in the tomato ketchup, vinegar, soy sauce, schezwan sauce, black pepper powder, sugar and salt. Mix them well and saute for a minute. 

3. Next, add in the cornflour slurry. Give them a good mix until the gravy slightly thickens and turns translucent.

4. Further add in the fried baby corn and mix them gently making sure that the sauce has coated well uniformly. 

5. Finally, serve hot and crispy chilli baby corn immediately.