Dining-out seems next to impossible these days. I miss eating my favourite dishes. But of course, safety comes first. I just want to go SOMEWHERE and eat anything that’s good (Please). Let’s hope to hear some good news about vaccine for Covid-19. Fingers-crossed! 🤞🏻
Out of many dishes, that I crave for, Chilli BabyCorn is one of the favorite. This has always been my favorite starter to order at a restaurant.
I was always skeptical about cooking it, afraid of not getting the perfect crisp texture of fried baby-corn, I never tried the recipe but thanks to the Lockdown, here is my perfectly crispy and delicious Chilli Baby Corn.
This is my second attempt at making this lip-smacking Starter. The first time it did come out delicious but the texture was not good. And this time, taste and texture, everything was perfect.
Don’t be scared just by looking at the ingredients list. It’s not that long or tough. If you want to eat something delicious, you’ll have to put some effort in it. Isn’t it?
The combination of all-purpose flour and corn flour is important to give the crunch to the dish. You can adjust the quantity of the flours if you want.
I have used canned baby-corn here. If you get the fresh one from the market then go for it. Boil them before marination and deep frying. This canned baby-corns were good too.
For Marination And Deep Frying
- 20-25 Baby corns, cut each into 3 parts
- 1/2 Cup all-purpose flour
- 2 Tbsp corn flour
- 1 Packet of Ching’s Chilli Chicken Masala (recommended)
- 1 Tsp black pepper powder
- 1 Tsp salt
- Water as required
- Oil for deep frying
- Leftover marination masala
- 3 Tbsp red chilli sauce
- 1 Tbsp green chilli sauce
- 2 Tbsp ketchup
- 1/4 Tsp Kashmiri red chilli powder
- 1 Tsp sugar
- 1/2 Cup water or as required (depending upon the consistency you want in the gravy)
- Required salt
- 2 Large onions, cut into cubes
- 1 Green bell pepper, cut into cubes
- 1 Small onion, finely chopped
- 3 Green chilies, chopped
- 10-12 Garlic cloves, finely chopped
- 1 Inch ginger, Finely chopped
- 1 1/2 Tsp toasted white sesame seeds
- 2 Tbsp cooking oil
- 1 Tsp vinegar
Learn Step By Step Recipe With Pictures For Chilli Baby Corn
Step 1- In a mixing bowl, make a thick batter using all the ingredients (except baby corn and oil) listed under marination
Coat the baby corns well with the batter and deep fry on high flame until golden brown and crisp. Remove on a plate and keep aside
Step 2- Add water and all the ingredients listed under sauce section. Stir well and keep aside
Step 3- Heat oil in a deep pan/wok, sauté chopped ginger-garlic until slightly brown. Add the finely chopped onion and green chilies.
Cook until onions turn translucent
Step 4- Now add the bell pepper and onion cubes. Fry for 2mins on high flame and the sauce mixture. Let it simmer for 2-3mins. Adjust water as required. Taste the sauce and adjust if anything is required
Step 5- Add the fried baby corns and mix them to coat them with the sauce. Add the vinegar and gently mix.
Sprinkle the toasted sesame seeds and turn off the flame. Serve hot
Serve as a starter or snacks or serve as a side dish to fried rice or noodles.