easy baby corn chilli recipe | chilli baby corn | crispy chilli baby corn
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 2 Servings
- Category: indian street food
- Cuisine: indo chinese
Ingredients
for frying baby corn:
- 3 cup water
- 9 baby corn (chopped)
- ½ cup maida / plain flour
- ¼ cup corn flour
- ½ tsp kashmiri red chilli powder
- ¼ tsp pepper (crushed)
- ½ tsp ginger paste
- ½ tsp salt
- ½ cup water
- oil for frying
for corn flour slurry:
- 1 tsp corn flour
- ¼ cup water
other ingredients:
- 3 tsp oil
- 2 green chilli (slit)
- 1 inch ginger (finely chopped)
- 3 clove (finely chopped)
- 4 tbsp spring onion (finely chopped)
- ½ onion (petals)
- ½ capsicum (cubed)
- 2 tbsp tomato sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- ¼ tsp pepper (crushed)
- ¼ tsp sugar
- ¼ tsp salt
Method
- firstly, in a large kadai heat 3 tsp oil and saute 2 green chilli, 1 inch ginger and 3 clove on high flame.
- also saute 2 tbsp spring onion slightly.
- now add ½ onion, ½ capsicum and saute on high flame.
- additionally add 2 tbsp tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce, ¼ tsp pepper, ¼ tsp sugar and ¼ tsp salt.
- mix well and saute for a minute.
- add cornflour slurry. to prepare corn flour water mix 1 tsp of corn flour with ¼ cup of water.
- give a good mix until the gravy slightly thickens and turns translucent.
- additionally, add fried baby corn.
- mix gently making sure the sauce has coated well uniformly
- finally, transfer chilli baby corn to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.