Chilli Baby Corn is firm, and brilliantly flavorful Chilli Baby Corn is a tasty veggie lover snack or appetizer, that everybody will cherish. Fricasseed pieces of baby corn are combined with a fiery, sweet, umami sauce for a shining and striking dish you’ll need to make once more and once more! Take after our simple steps with photographs and video to make this classic fricasseed chili baby corn recipe tonight.
- Prep Time: 30minutes mins
- Cook Time: 15minutes mins
- Total Time: 45minutes mins
- Cuisine: Indian, Indo Chinese
- Course: Main Course, Starters
- Diet: Vegan, Vegetarian
- Difficulty Level: Moderate
Ingredients for Chilli Baby Corn
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 oil – for frying |
For Sauce
| 1 tablespoon oil | |
| ½ cup chopped spring onion whites (scallion whites) | |
| 2 teaspoons finely chopped garlic or 5 to 6 medium-sized garlic | |
| 2 teaspoons finely chopped ginger or 1 to 1.5 inches ginger | |
| 2 to 3 green chilies – slit or sliced | |
| ⅓ cup thinly sliced or finely chopped capsicum | |
| 2 teaspoons soy sauce – naturally brewed | |
| 1 teaspoon sweet green chili sauce or sweet red chili sauce, add as per taste | |
| 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 finely chopped spring onion greens (scallion greens) | |
| 1 to 2 tablespoons spring onion greens |
Preparation for Chilli Baby Corn
1. To begin with, wash the 18 to 20 baby corn or 200 grams (around 1 cup) in water. At that point deplete and pat them dry. If they are long pieces of baby corn, cut them in half.
2. I suggest that you get ready all of the fixings for making the fricasseed chili baby corn sauce:
- Finely chop 5 to 6 medium-sized garlic cloves
- Peel and chop 1.5 inches of ginger
- Seed and daintily cut 1 little capsicum (green bell pepper)
- Slice or opening 2 to 3 green chillies
- Chop ½ cup of spring onion whites (scallion whites)
3. In a medium-sized blending bowl combine 4 tablespoons of all-purpose flour, 4 tablespoons of cornstarch (cornflour), ¼ teaspoon of black pepper, ¼ to ⅓ teaspoon of salt or include as per taste, and 4 tablespoons of water.
4. Blend well to frame a smooth, medium-thick batter.
5. Presently include 6 tablespoons of frying oil in a wok or a profound, huge skillet over medium warm. Work one at a time to plunge each baby corn piece into the batter to completely coat.
Slide the batter-coated baby corn around the edges of the bowl so that abundance batter dribbles back into the bowl.
6. Tenderly put the batter-coated baby corn pieces in the hot oil. Be cautious during this step as the oil can splatter.
Note that in the video I have pan-fried the baby corn in less oil. You can either skillet fry, shallow sear, or profound fry.
7. Utilize an opened fry spoon to delicately turn the pieces over when they are golden.
8. Proceed to turn back and forward as required, until the baby corn pieces are brown on all sides.
9. Evacuate with the opened spoon, permitting the abundance of oil to drain.
10. Set the fricasseed corn on kitchen paper towels. Rehash the frying and prepare with the remaining baby corn pieces.
11. You can utilize the same oil from frying the baby corn to presently sear the aromatics. With a spoon evacuate additional oil from the pan keeping as if 1 tablespoon of oil interior the pan.
Or, if you prefer, pour in 1 unused tablespoon of oil in an unused container. Set the stovetop temperature to medium heat.
Once the oil is hot, include the garlic, ginger, green chiles, and the white parts of the cut spring green onion.
12. Increment the warm to medium-high, and mix sear for 1 to 2 minutes.
13. Presently include the cut capsicum (green bell pepper). If you don’t like or have capsicum, feel free to skip it.
14. Blend and proceed to blend fry for 3 to 4 minutes on medium-high warm, until the capsicum is half cooked but still crunchy.
15. Presently diminish the warm back to medium and include 2 teaspoons of soy sauce and 1 teaspoon of either sweet green chili sauce or sweet ruddy chili sauce. You can include more chili sauce for a spicier version.
16. Blend well.
17. Taste, and at that point include ¼ teaspoon of black pepper, ½ to 1 teaspoon of sugar (more or less to taste), and salt as needed.
18. Blend again.
19. Presently include the fried baby corn in the pan.
20. Gently blend, being cautious to not rub the batter from the fried baby corn.
Note that you seem to halt here if you favor a profoundly fresh and crunchy baby corn surface. But if you need a smooth coated sauce coating on the baby corn at that point continue to the taking after steps.
21. Presently include 2 to 3 tablespoons of water and blend again.
22. At that point sprinkle on 1 teaspoon of cornstarch (cornflour). This gives a beautiful, smooth coat to the dish – fair like at your favorite Indo-Chinese restaurants.
23. Blend well and cook for 1 to 2 minutes, or fair until the cornstarch (cornflour) has cooked and is no longer visible.
24. Blend in ½ a teaspoon of rice vinegar for a marginally tart flavor that brings the entire chili baby corn recipe together. You can too utilize apple cider vinegar in put of rice vinegar. If you are not a fan of the tart vinegar taste at that point skip it.
25. Finally, include the cut green onion tops, and blend again.
26. Serve hot as an appetizer or a side with your favorite Chinese primary dishes. You can eat chili baby corn as it is or with a hot plunging sauce like chili-garlic sauce, schezwan sauce, sriracha sauce, and indeed plain basic tomato ketchup.
Garnish with an additional sprinkle of the cut green onions.
Nutrition Info of Chilli Baby Corn (Approximate Values)
Nutrition Facts
Chilli Baby Corn
Amount Per Serving
Calories 464Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 28g
Sodium 929mg40%
Potassium 269mg8%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
Vitamin A 445IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 25mg30%
Vitamin E 14mg93%
Vitamin K 47µg45%
Calcium 28mg3%
Vitamin B9 (Folate) 50µg13%
Iron 1mg6%
Magnesium 29mg7%
Phosphorus 84mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000-calorie diet.
ગુજરાતી
हिन्दी
ಕನ್ನಡ
मराठी
ਪੰਜਾਬੀ
తెలుగు