Crispy Chilli Baby Corn Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, cornflour, salt, and pepper. Add water gradually to make a smooth batter.
• STEP 2.Dip the baby corns in the batter and deep fry them until golden brown and crispy.
• STEP 3.In a separate pan, heat oil and sauté garlic, ginger, and green chilies for a minute. Add chopped onions and bell peppers and cook until they are slightly tender.
• STEP 4.Add soy sauce, tomato ketchup, vinegar, and chili sauce to the pan. Mix well and cook for a minute.
• STEP 5.Add the fried baby corns to the sauce and toss until they are well coated. Cook for another minute.
• STEP 6.Garnish with spring onions and serve hot as an appetizer or side dish.

Cooking Tips

• Make sure the baby corns are dry before dipping them in the batter to ensure a crispy coating.
• Adjust the spice level according to your preference by adding more or less chili sauce.
• For a healthier version, you can also bake the baby corns instead of deep frying them.

Storage and Serving

• Crispy Chilli Baby Corn is best served immediately to enjoy the crunchiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or on a stovetop to retain the crispiness.