Baby corn chilli | Crispy Chilli Baby corn | Chilli baby corn recipe

Baby corn chilli or Crispy Chilli Baby corn is a vastly popular Indo-Chinese recipe. It is one of the most served dishes in the small Chinese stalls and Indochinese restaurants of India. Chilli baby corn recipe is the variation of Chilli paneer recipe which is a perfect Indochinese delight for vegetarian people. In this preparation, crispy baby corn nuggets are tossed in spicy sweet and sour sauce with spring onion, garlic, onion and capsicum chunks. Crispy Chilli Baby corn is mostly relished as an appetizer or as a side with Veg Fried Rice or Noodles.

About the recipe
Health Benefits of Baby corn
How to make baby corn chilli (step wise photos)
Recipe Card

Baby corn chilli or Crispy Chilli Baby corn is known for its unique crunch and soothing flavour. Baby corns are fleshly and crunchy in texture with a mild sweetness and nutty flavour which makes it different from other Indochinese preparations. When the deep-fried crispy baby corn nuggets are tossed in spicy Chinese sauce mix, it creates an inimitable dish.

Baby corn chilli recipe is one of the most popular vegan dishes for both vegetarian and non-vegetarian people in Indian parties. It is mostly prepared in two different ways in restaurants.

• Chilli baby corn Dry
• Chilli baby corn with gravy

Both the preparations taste amazing. Today, I will share the dry version the Crispy Chilli Baby corn with you.

Indochinese cuisine is a fusion of Indian and Chinese cuisine which is only available in India. Indians have induced their techniques and flavours into the Chinese food and invented this cuisine. According to availability of ingredients and taste buds of Indians, they recreated the recipes. Indo Chinese dishes are one of the most popular street foods of India. Indo Chinese food is sold in street stalls and small restaurants of India. You will not find these foods in authentic Chinese restaurants.

Baby corn chilli or Crispy Chilli Baby corn is a very quick and simple recipe like other Chilli preparations. It requires very basic ingredients which are regularly used in Indochinese cuisine. It is quite easy to prepare in large batches. Hence, it is one of the most frequently served vegan starters in parties and ceremonies.

I just love baby corns and I always keep on experimenting different dishes with this marvellous vegetable. Though I am a vegetarian but whenever I go to any restaurant, I always order either a baby corn snacks recipe or a mushroom snacks recipe for sure. Till now, I have prepared multiple recipes with these tiny vegetables other than Baby corn Manchurian, Babycorn do pyaza, Baby corn masala etc.

Baby corn chilli recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method step by step, then you will get the perfectly crispy chilli baby corn recipe restaurant style. But before directly jumping into the recipe, let me share few interesting facts about Baby corn and the recipe.

Baby corn snacks recipes play a vital role in vegetarian culinary. It is like backbone to the vegan world. Baby Corns are one of the most versatile vegetables that I have ever seen. It has a slight sweet taste with a bit of crunch. You can have it in many forms, like baked, roasted, boiled, stir fried, cooked and even raw. It is a very good option for preparing salads and soups, other than snacks or appetizer. Chilli baby corn, Baby corn Manchurian, baby corn 65 are few of the immensely popular Baby corn snacks recipes in parties, ceremonies and even in restaurants.

• Baby Corns are very low in calories. If you are in a diet for reducing weight, they can be your great companion.
• Baby corns are very rich in fibre and low in carb.
• They stimulate our digestive system.
• They develop our healthy visions.
• They are great source of folate. Folic acid can help in preventing many birth defects of foetus. Hence, it is very good to add baby corns in diet during pregnancy.
• Regular consumption of baby corns gives us healthy glowing skin.

For the Baby corn chilli or Chilli baby corn recipe, first I have prepared the batter. I have used corn flour and all-purpose flour to prepare the batter. I have used larger portion of corn flour as compared to all-purpose flour. It makes the baby corn nuggets crispier.

I have added black pepper, red chilli powder, salt and ginger-garlic paste into the batter. It enhances the flavour of the baby corn nuggets and gives better taste to the dish.

Then I have dipped the baby corn pieces into the batter and deep fried them. In most of the restaurants, baby corns are always deep fried for chilli preparations. This step cannot be replaced by shallow frying them. It is the key step to get the crispy chilli baby corn.

For the Baby corn chilli, I have used both Onions and Spring Onions. It gives the better flavour and texture to the dish. First, I have fried the chopped Garlic and then added the Onion chunks, Ginger paste, capsicum chunks and spring onion whites, one by one into the pan and tossed them in high flame for some time.

I have used red and yellow bell peppers for the recipe. But any variety of bell peppers, I mean capsicum – green, orange or yellow, red can be used for the Chilli baby corn recipe.

In this preparation, I have used ginger paste, but grated ginger or finely chopped ginger can also be used for the crispy chilli baby corn recipe.

To prepare the spicy sauce for the Baby corn chilli, I have used Soya sauce, Red chilli paste and Tomato ketchup along with some black pepper powder and seasonings. Then I have tossed the Baby corn nuggets into the sauce. I have sprinkled some spring onion greens too for enhancing the flavour of the dish.

At the end, add little cornflour water and toss it in high flame until the glaze occurs. Then switch off the flame.

Many Indo Chinese recipes have already been shared in my previous posts. You may check few of them

Babycorn Manchurian
Gobi Manchurian
Chilli mushroom
Chilli soya chunks
Restaurant Style Chilli Chicken

..And Many more…

• 1/3 cup Cornflour
• 2 tablespoons all-purpose Flour
• 1 teaspoon Ginger-Garlic paste
• ½ teaspoon red Chilli powder
• ¼ teaspoon black Pepper powder
• ½ teaspoon Salt
• 60-75ml of Water, to prepare the batter

• 200 grams Baby corns, cut into halves
• 1 Onion medium, diced and layers separated
• 1 tablespoon of Garlic, finely chopped
• 1 teaspoon Ginger, paste or grated or finely chopped
• 3 stalks of Spring Onion Whites, sliced
• 3 stalks of Spring Onion Greens, sliced
• ½ Red Bell Pepper, medium diced
• ½ Yellow Bell Pepper, medium diced
• ½ tablespoon Soya sauce
• ½ tablespoon red Chilli paste or 1 ½ tablespoon Chilli Sauce
• 1 tablespoon Tomato sauce
• 1 tablespoon Vinegar
• ½ teaspoon crushed Black pepper
• ½ teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Cornflour
• 2 tablespoons Water
• Oil for cooking

1. Take Corn flour and all-purpose Flour into a mixing bowl and add Black Pepper powder and red Chilli powder into the bowl.
2. Add Ginger-Garlic paste and salt into it. Mix all the Ingredients and add little water at a time. Mix them and make a smooth lumps free batter. I have used ¼ cup of water for the batter.
3. Cut the baby corns into halves and add them into the batter and coat it nicely.
4. At the same time, put a pan on Stove and add enough Oil to deep fry the baby corns.
5. Once the Oil is hot, add the coated baby corns into the pan and fry them in medium flame. After 2-3 minutes, turn them. Fry them evenly till golden brown.
6. Transfer the fried Baby corn nuggets on a tissue lined plate.
7. Take the excess oil out of the pan or add 1½ tablespoons of cooking oil into another pan.
8. Once the oil is hot, add Garlic into the pan and fry them till golden.
9. Add Onions and sauté in high flame for 2-3 minutes till it has becomes translucent.
10. Add Ginger paste and give a nice mix. Cook it in medium flame for a minute until the raw smell of ginger disappears.
11. Add capsicum or Bell Peppers into the pan and mix it well. Cook it in medium high flame for another couple of minutes.
12. Add white parts of the Spring Onions into the pan and give a mix. Cook it in high flame for 1-2 minutes. Stir frequently.
13. Add Soya sauce, red chilli paste, tomato sauce, vinegar and mix it nicely. Cook it in low flame for a minute.
14. Add Salt, Sugar, Black Pepper powder into the pan and give a nice mix.
15. Add the Baby corn nuggets (Step 11) and toss it until they get coated nicely with the spicy sauce.
16. Add 1 teaspoon cornflour and 2 tablespoons of water into a bowl and mix it well.
17. Add the Cornflour water, Spring Onion greens into the pan and give a nice mix.
18. Cook it for a minute in high flame until the glaze occurs. Switch off the flame and put the pan down.

Transfer the Baby corn chilli on a serving plate or in a serving bowl. Serve immediately to enjoy its best taste or else you can miss the crispy bite of the Baby corns. Sprinkle some spring onion greens on the top and garnish it. Serve the exemplary crispy chilli baby corn as snack or appetizer or you can have it as a side with veg fried rice or veg noodles.

Baby corn chilli | Crispy Chilli Baby corn | Chilli baby corn recipe

Serves: 3-4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For batter

• 1/3 cup Cornflour
• 2 tablespoons all-purpose Flour
• 1 teaspoon Ginger-Garlic paste
• ½ teaspoon red Chilli powder
• ¼ teaspoon black Pepper powder
• ½ teaspoon Salt
• 60-75ml of Water, to prepare the batter

Other Ingredients

• 200 grams Baby corns, cut into halves
• 1 Onion medium, diced and layers separated
• 1 tablespoon of Garlic, finely chopped
• 1 teaspoon Ginger, paste or grated or finely chopped
• 3 stalks of Spring Onion Whites, sliced
• 3 stalks of Spring Onion Greens, sliced
• ½ Red Bell Pepper, medium diced
• ½ Yellow Bell Pepper, medium diced
• ½ tablespoon Soya sauce
• ½ tablespoon red Chilli paste or 1 ½ tablespoon Chilli Sauce
• 1 tablespoon Tomato sauce
• 1 tablespoon Vinegar
• ½ teaspoon crushed Black pepper
• ½ teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Cornflour
• 2 tablespoons Water
• Oil for cooking

Instructions

1. Take Corn flour and all-purpose Flour into a mixing bowl and add Black Pepper powder and red Chilli powder into the bowl.
2. Add Ginger-Garlic paste and salt into it. Mix all the Ingredients and add little water at a time. Mix them and make a smooth lumps free batter. I have used ¼ cup of water for the batter.
3. Cut the baby corns into halves and add them into the batter and coat it nicely.
4. At the same time, put a pan on Stove and add enough Oil to deep fry the baby corns.
5. Once the Oil is hot, add the coated baby corns into the pan and fry them in medium flame. After 2-3 minutes, turn them. Fry them evenly till golden brown.
6. Transfer the fried Baby corn nuggets on a tissue lined plate.
7. Take the excess oil out of the pan or add 1½ tablespoons of cooking oil into another pan.
8. Once the oil is hot, add Garlic into the pan and fry them till golden.
9. Add Onions and sauté in high flame for 2-3 minutes till it has becomes translucent.
10. Add Ginger paste and give a nice mix. Cook it in medium flame for a minute until the raw smell of ginger disappears.
11. Add capsicum or Bell Peppers into the pan and mix it well. Cook it in medium high flame for another couple of minutes.
12. Add white parts of the Spring Onions into the pan and give a mix. Cook it in high flame for 1-2 minutes. Stir frequently.
13. Add Soya sauce, red chilli paste, tomato sauce, vinegar and mix it nicely. Cook it in low flame for a minute.
14. Add Salt, Sugar, Black Pepper powder into the pan and give a nice mix.
15. Add the Baby corn nuggets (Step 11) and toss it until they get coated nicely with the spicy sauce.
16. Add 1 teaspoon cornflour and 2 tablespoons of water into a bowl and mix it well.
17. Add the Cornflour water, Spring Onion greens into the pan and give a nice mix.
18. Cook it for a minute in high flame until the glaze occurs. Switch off the flame and put the pan down.