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Baby Corn Chilli
Baby corn chilli is a delicious Indo-Chinese appetizer that combines crispy fried baby corn with a spicy, tangy sauce. Ingredients: Baby corn, Green chilli, Spring onion, Onion, Salt, Ginger, Capsicum, Cooking oil, Soy sauce, Garlic, Maida, Corn starch, Black pepper powder, Tomato sauce, Red chilli sauce
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Wash and clean 250 grams of baby corn. Cut them into bite-sized pieces.
2
In a mixing bowl, add 3 tablespoons of cornflour, 3 tablespoons of all-purpose flour (maida), 1/2 teaspoon of black pepper powder, and salt to taste. Mix well.
3
Add water gradually to make a thick batter. Dip the baby corn pieces in the batter, ensuring they are well coated.
4
Heat oil in a deep frying pan. Once the oil is hot, carefully drop the coated baby corn pieces and deep fry until they turn golden brown. Remove and place them on a paper towel to drain excess oil.
5
In another pan, heat 2 tablespoons of oil. Add 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 2-3 chopped green chillies. Sauté for a minute.
6
Add 1/2 cup of chopped onions and 1/2 cup of chopped capsicum. Cook for 2-3 minutes until they turn slightly soft.
7
Add 2 tablespoons of tomato ketchup, 2 tablespoons of red chilli sauce, 1 tablespoon of soy sauce, and 1/2 teaspoon of black pepper powder. Mix well and cook for a minute.
8
In a small bowl, mix 1 tablespoon of cornflour with 1/4 cup of water. Add this mixture to the pan and cook until the sauce thickens.
9
Add the fried baby corn pieces to the sauce and mix well, ensuring they are well coated.
10
Garnish with chopped spring onion greens and serve hot.
Nutrition
210
kCal
4 g
Protein
10 g
Fat
26 g
Carbs
2 Green Chillies
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Salt to taste
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Cooking Oil
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1 tbsp of Soy Sauce
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All the tools you would need
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1 tbsp of Garlic
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3 tbsp of Maida
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4 tbsp of Corn Starch
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2 tbsp of Tomato Sauce
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