Chilli baby corn is a delicious Crunchy, crispy, and wonderfully flavorful vegetarian snack or appetizer, everyone will love. A typical Indo-Chinese fusion side dish and snack is spicy baby corn. Chilli baby corn has chunks of baby corn that are sweet and tender and have been perfectly battered and fried. Later, a sweet and sour sauce is added to the corn, creating a deliciously aromatic, crispy, and saucy vegetable meal.
The spicy Chilli baby corn makes a delicious appetizer and side dish for fried rice. If you’re serving it as a starter, you can offer it dry or semi-saucy according to your preferences, or you can serve it with any type of fried rice.
One of the most popular dishes in restaurants is Chilli baby corn also known as chili baby corn. It is a fantastic and well-liked Indo-Chinese appetizer. Baby corn that is juicy and tender is chosen, dipped in flour batter, fried first, then combined with bell peppers, onion, and sauces, and finally topped with spring onions.
Ingredients for chilli baby corn
Sauce making for chilli baby corn
- 1/2 cup chopped spring onion whites
- 5 to 6 medium-sized garlic (finely chopped)
- 1-inch ginger (finely chopped)
- 3 to 4 green chilies (sliced)
- 1tablespoon capsicum ( finely chopped)
- 1/4 teaspoon black pepper powder
- 1 teaspoon sugar or add as a taste
- 1 tablespoon oil
- 2 teaspoons soy sauce
- 1 teaspoon sweet green chili sauce
- salt add as a taste
- 3 tablespoons water (optional)
- 1 tablespoon cornflour (optional)
Frying
- 200 grams of baby corn
- 4 tablespoons all-purpose flour
- 4 tablespoons cornflour (cornstarch)
- 1/4 teaspoon black pepper powder
- 5 tablespoons oil
- apple cider vinegar
- salt add as a taste
- water add as needed
Instructions for chilli baby corn
Sauce making
- Heat roughly 1 tablespoon of oil in a different pan, frying pan, or wok. You may also use the same pan that you used to fry the baby corn, adding only 1 tablespoon of oil and draining the rest with a spoon.
- Spring onions, ginger, garlic, and sliced green chilies should all be added. Stir fry for one to two minutes over medium-high heat.
- Add the sliced red pepper now (green bell pepper). Skip it if you don’t have any capsicum.
- Cook the capsicum for 3 to 4 minutes in a stir-fry over medium-high heat. There ought to be some crunch.
- Add the soy sauce, and sweet red or green chili sauce, and reduce the heat to medium. Mix well. Add salt, sugar, and black pepper powder now. Combine once more.
Batter Making
- Baby corn should be rinsed and dried with a kitchen towel. If the baby corn is greater in size, cut it in half; if it is smaller, leave it whole.
- Prepare the ginger, garlic, green chilies, spring onions, and capsicum, then leave them aside.
- With the cornflour (cornstarch), all-purpose flour, salt, pepper, and water, make a smooth, medium-thick batter. In a wok or frying pan, heat the oil.
- Each piece of baby corn should be thoroughly batter-coated.
- Place the young corn pieces that have been battered gently in the heated oil.
- Turn over and fry the second side once the first side has firmed up and turned a light golden color.
- Baby corn should be fried until the edges and sides are golden brown, flipping it over with a slotted spoon a few times. Place the fried baby corn on paper towels for the kitchen.
Chilli Baby Corn making
- Fry the baby corn and add it. Combine the remaining ingredients gently. If you desire a baby corn texture that is extremely crispy and crunchy, stop right now. However, follow these instructions if you want the baby corn to have a smooth glaze sauce coating. Remix after adding 2 to 3 teaspoons of water.
- Add around 1 teaspoon of cornstarch to the dish to give it a gloss and smoothness (cornstarch). Mix thoroughly, then simmer the cornstarch for at least one to two minutes more.
- Stir once more before adding the rice vinegar or apple cider vinegar.
- Finally, toss in the cut green spring greens.
- If necessary, taste the food and add salt, pepper, or soy sauce.
- Serve the young corn with some celery or spring onion greens as a garnish. As a starting snack, alongside bread, or as a side dish for stir-fried noodles or fried rice, you can offer chili baby corn.
- The chili baby corn recipe tastes great when served hot and crispy.
Notes
- Onions are entirely optional; you can omit them as well.
- You have complete control over the consistency; you can make it saucy or dry.
- The vegetables need to be crisp, so avoid sautéing them in the sauce for an extended period of time.
- add red food color to the batter to prepare bright red color chilli baby corn.
- Always serve hot because it might become soggy if you give it a resting period.
- The vegetables need to be crisp, so avoid sautéing them in the sauce for an extended period of time.
- do not overboil baby corn as it is deep-fried once coated with batter.
FAQs
Q: Can I make chilli baby corn without deep-frying?
A: Yes, if you prefer a healthier version, you can skip deep-frying the baby corn and instead oven-bake or air-fry them until they are crispy. Once baked or air-fried, you can proceed with stir-frying them with the sauce and other ingredients.
Q: Is chilli baby corn spicy?
A: Yes, chili baby corn is typically spicy. It gets its heat from the use of chili peppers or chili sauce in the sauce. However, you can adjust the spiciness according to your taste preferences by increasing or reducing the amount of chili used in the recipe.
Q: Can I make chilli baby corn gluten-free?
A: Yes, you can make chili baby corn gluten-free by using gluten-free flours like rice flour or a gluten-free all-purpose flour blend in the batter. Make sure to check the labels of the sauces you use as well, as some may contain gluten.
Q: Can I use frozen baby corn for chilli baby corn?
A: Yes, you can use frozen baby corn for making chili baby corn. Thaw the frozen baby corn before using it in the recipe. Ensure that the baby corn is thoroughly drained and pat dry to remove any excess moisture before coating it with the batter.
Q: What can I serve with chili baby corn?
A: Chili baby corn is often served as an appetizer or a side dish. It pairs well with fried rice, noodles, or as part of a larger Indo-Chinese meal. You can also serve it with a side of dipping sauce or a cooling yogurt-based dip.
Conclusion
Congratulations! You have mastered the art of creating the delicious Chilli Baby Corn. The combination of crispy baby corn and the bold flavors of the chili sauce will take your taste buds on a thrilling ride. Whether you’re hosting a party or simply craving a spicy snack, Chilli Baby Corn is a crowd-pleaser that will leave everyone asking for seconds. Enjoy the tantalizing flavors, the satisfying crunch, and the delightful spice of this Indo-Chinese delicacy. Get ready to elevate your culinary skills and indulge in the zesty goodness of Chilli Baby Corn!
Nutrition
| Calories | 464kcal |
| Fat | 34g |
| Sodium |
929mg
|
| Potassium |
269mg
|
| Carbohydrates | 39g |
| Protein | 4g |
| Vitamin A |
445IU
|
| Vitamin C |
25mg
|
| Calcium | 28mg |
Also read:
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- Mushroom Pakoda recipe
- chicken chatpata recipe
- Oreo Mug Cake Recipe
- Paneer Dum Biryani Recipe
- Aloo paneer paratha recipe
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