Baby Corn Chilli | Chilli Baby Corn | Crispy Baby Corn Chilli | Indo-Chinese Baby Corn Recipe
Baby Corn Chilli is a popular Indo-Chinese starter that combines crispy fried baby corn with a spicy, tangy sauce of garlic, capsicum, and soy. Its irresistible balance of crunch and flavor makes it an all-time party favorite. Served dry as a snack or with gravy as a side dish, Baby Corn Chilli is loved for its restaurant-style taste and vibrant presentation. This dish is perfect for entertaining guests or enjoying as a treat with fried rice and noodles.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 1 ½ cup parboiled babycorn (Cut in Big pieces)
- ¼ cup chopped green capsicum (big pieces)
- ¼ cup chopped red capsicum (big pieces)
- ¼ cup chopped yellow capsicum (big pieces)
- 3 tbsp chopped spring onions (white part)
- ½ tsp ginger paste
- 1 tsp soya sauce
- ½ tsp honey
- ½ tsp sesame seeds
- 2 tsp red chilli garlic paste
- ¼ cup chopped spring onions (green part)
- ½ tbsp corn flour (Mixed with 1 tbsp water)
- 3 tbsp water
- 1 tbsp sesame oil
- Salt Pepper to taste
METHOD
- In a pan heat oil and saute ginger, spring onion (white part).
- Add in green, red, yellow capsicum and salt to taste.
- Mix in Baby Corn and cook for 2 minutes.
- Add in soya sauce, honey, red chilli garlic paste, sesame seeds, pepper, spring onion (green part) and water. Mix well.
- Add in cornflour slurry and cook for 2 minutes.
- Serve hot .
