By Aditi Saraswat
November 21, 2025
Crispy chilli baby corn is a popular Indo-Chinese snack made with batter-fried baby corn tossed in spicy, tangy sauces. Perfect as a party starter or evening snack, this dish delivers crunchy texture, bold flavours, and restaurant-style charm right from your home kitchen.
250 g baby corn 1/4 cup maida 1/4 cup cornflour 1/4 tsp baking powder 1/2 tsp black pepper powder Salt to taste 1/4 cup water Oil for deep frying 1 tbsp chopped garlic 1 tbsp chopped ginger 2 green chillies, slit or chopped 1 small onion, cubed 1 small capsicum, cubed 1–1.5 tbsp soy sauce 1 tbsp red chilli sauce 1 tbsp tomato ketchup 1/2 tsp vinegar 1/2 tsp red chilli flakes (optional) Spring onions for garnish
Cut the baby corn in half. In a bowl, mix maida, cornflour, baking powder, salt, pepper and water to make a thick batter.
Coat the baby corn pieces evenly in the batter. In a kadhai, heat oil and deep fry the baby corn pieces until golden and crisp.
In another pan, heat 1 to 2 tbsp oil, sauté the chopped garlic, ginger and green chillies on high flame until fragrant. Add the cubed onions and capsicum.
Stir-fry veggies on high flame for about 1 to 2 minutes. Add soy sauce, red chilli sauce, ketchup, vinegar and a pinch of salt.
Add the fried baby corn. Mix it quickly so the sauce covers each piece without turning soggy.
Garnish with chopped spring onions and serve the hot, crispy chilli baby corn with sauce.