By Aditi Sarswat
March 17, 2026
Crispy chilli baby corn is the perfect Indo-Chinese snack, which is crunchy, spicy, and tangy at the same time. Perfect for get-togethers, it can be prepared with simple pantry ingredients and gives that restaurant-style taste in every bite.
200 g baby corn 3 tbsp cornflour 2 tbsp all-purpose flour (maida) 1 tsp ginger-garlic paste 1 tsp red chilli powder ½ tsp black pepper Salt to taste Oil for frying 1 tbsp oil (for sauce) 1 tbsp chopped garlic 1 tbsp chopped ginger 2 green chillies, slit 1 small capsicum, sliced 2 tbsp soy sauce 1 tbsp chilli sauce 1 tsp vinegar 1 tsp sugar 2 tbsp spring onions
Wash and cut baby corn into halves, then pat dry thoroughly so that the coating sticks to it better, and it will also give a crisp texture while you fry them.
In a bowl, mix cornflour, all-purpose flour, ginger-garlic paste, spices, salt, and water to make a thick batter and coat the baby corn evenly with this.
In a pan, heat oil and deep-fry the coated baby corn on medium flame until they turn golden and crisp. Remove and drain excess oil on tissue paper.
In another pan, heat a tablespoon of oil and saute the chopped garlic, ginger, and green chillies until they turn aromatic, to make the base for the chilli sauce.
To this, add capsicum, soy sauce, chilli sauce, vinegar, and sugar. Mix everything well and toss in the fried baby corn until the sauce coats the fried baby corn.
Garnish the baby corn with spring onions and serve hot, paired with mint chutney or ketchup.