Chilli Baby Corn, Chinese Chilli Baby Corn
by Tarla Dalal

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chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with 23 amazing images.

chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli has become a taken-for-granted starter on most party menus these days. It is also a popular starter at Indian restaurants. Learn how to make crispy baby corn chilli.

To make chilli baby corn, heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry a few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes. Add the capsicum, and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for a few seconds, while stirring it continuously. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously. Serve immediately garnished with spring onion greens.

Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces to make Chinese chilli baby corn starter.

The crunchy, exciting texture and vibrant flavour make dry baby corn chilli a popular amongst foodies, especially those who love tongue-tickling, spicy stuff. This is an impressive alternative to potato based starters or tikkis which are usually served as starters.

The aroma of sauteing finely chopped ginger, garlic and green chillies is very peculiar about Chinese cooking. Sure to fire up your digestive juices, this crispy baby corn chilli is a must-try! You can also try other Chinese recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles.

Tips for chilli baby corn. 1. Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. 2. The batter should be thick enough to coat the baby corn well. If needed, adjust the consistency of batter accordingly. 3. Do not over saute the capsicum. It should remain slightly crunchy. 4. After adding the cornflour mixture, stir it continuously else the mixture might turn lumpy.

Enjoy chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with step by step images below.

Chilli Baby Corn, Chinese Chilli Baby Corn recipe - How to make Chilli Baby Corn, Chinese Chilli Baby Corn

For Chilli Baby Corn
1 cup sliced baby corn
2 tbsp oil
3 slit green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onion greens and whites
2 tsp finely chopped celery (ajmoda)
1/2 cup sliced capsicum
1 tsp soy sauce
1 tbsp red chilli sauce
1/2 tsp vinegar
1 tsp sugar
salt to taste
1 tsp cornflour
oil for deep-frying

To Be Mixed Into A Batter (using 1/2 Cup Of Water)
1/2 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

Method
For chilli baby corn

To make chilli baby corn, combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
Heat the oil in a deep non-stick pan and dip a few baby corn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes.
Add the capsicum, and sauté on a medium flame for 1 minute.
Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
Add the deep-fried baby corn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
Serve the chilli baby corn immediately garnished with spring onion greens.

Nutrient values per serving

Energy	435 cal
Protein	5.8 g
Carbohydrates	43.4 g
Fiber	3.4 g
Fat	27.5 g
Cholesterol	0 mg
Vitamin A	334.1 mcg
Vitamin B1	0.4 mg
Vitamin B2	0.2 mg
Vitamin B3	2.2 mg
Vitamin C	17.5 mg
Folic Acid	52.8 mcg
Calcium	42.8 mg
Iron	2.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	219.6 mg
Potassium	187.7 mg
Zinc	0.7 mg

Chilli Baby Corn Video By Tarla Dalal

Chilli Baby Corn, Chinese Chilli Baby Corn recipe with step by step photos

Points to remember while making chilli baby corn

Make sure the baby corn is fresh and firm. It should not be soft by any chance.
Do not slice the baby corn too thin or too thick or you will lose the lovely crunch.
Many people even prefer blanching the baby corn before frying, but, we like them this way.
We have deep-fried the baby corn, if you are looking for a relatively healthier option then you can pan fry them.
Once fried , do not keep the baby corn idle for a long time or else it will beome soggy.

This is a semi-dry preparation, if you want gravy then add vegetable stock and increase the amount of sauces. Finally, add a corn-flour slurry so that it reduces down to the perfect consistency.

For the chinese chilli baby corn batter

In a deep bowl, take plain flour.
Add cornflour to it. The addition of cornflour makes baby corn more crispy upon frying.
Add freshly ground black pepper and salt to taste.
Using ½ cup of water, whisk everything well to make a thick batter. The batter should not be too thin or else it won't coat well. Keep aside.

How to proceed

Heat the oil in a deep non-stick pan and dip a few baby corn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides.
Drain all on an absorbent paper and keep aside.
Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
Heat the oil in a broad non-stick pan, add the green chillies, ginger and garlic.
Now add the spring onion whites and greens & celery and sauté on a medium flame for 2 minutes.

Add the capsicum and sauté on a medium flame for 1 minute.
Add the soy sauce. Soy sauce is the most important sauce in Indo-chinese cuisine. It is salty so make sure you add salt carefully in the dish after adding soy sauce.
Add chilli sauce and vinegar. Depending upon your preference you can also add schezuan sauce or ketchup.
Finally, add the cornflour-water mixture. This reduces the sauce and coats the baby corn completely.
Now season it with sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.

Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
Garnish with spring onion greens.
Serve immediately. Enjoy this indo-chinese crispy starter with main course dishes like vegetable fried-rice and hakka noodles.

Anamika

on 31 Dec 20 09:25 PM

It''s really very tasty... yummy

Tarla Dalal

01 Jan 21 08:38 PM

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

Kavita

on 10 Aug 20 12:46 PM

I have tried this recipe n has come out so gud. All the family members enjoyed it fully. I made it without Onion n Garlic as we don''t eat but still it was too yummy. Thank you for such a yummylicious recipe

11 Aug 20 12:05 PM

Kavita thanks for the feedback !!! keep reviewing recipes you loved.

Rahul

on 28 Jun 17 03:20 PM

Chilli babycorn.. this one recipe i just love it in chinese cuisine.. Just plain fried rice taste really yumm.. And also works great as starter..