Crispy Chilli Baby Corn Recipe

Crispy Chilli Baby Corn is a popular Indo-Chinese appetizer made with tender baby corns coated in a crispy batter and tossed in a spicy and tangy sauce. This dish is a perfect combination of crunchy and flavorful, making it a favorite among both kids and adults. It can be served as a starter or as a side dish with fried rice or noodles.

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15minstotal
15m.total
Crispy Chilli Baby Corn
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Ingredients for Crispy Chilli Baby Corn Recipe

  • 50 gram Baby Corns
  • 0.13 cup All Purpose Flour
  • 0.06 cup Cornflour
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as required Water
  • as required Oil
  • 1/2 tablespoon Oil
  • 1/4 tablespoon Minced Garlic
  • 1/4 tablespoon Minced Ginger
  • 1/2 Green Chilies, Chopped
  • 1/4 Onion, Chopped
  • 1/4 Bell Pepper, Chopped
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Tomato Ketchup
  • 1/4 tablespoon Vinegar
  • 1/4 tablespoon Chili Sauce
  • as required Spring Onions

Directions: 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.
Nutrition
value
144
calories per serving
8 g Fat3 g Protein15 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    3g
  • Carbs
    15g
  • Fiber
    3g

MacroNutrients

  • Carbs
    15g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    1mg
  • Vitamin A
    68mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp