Chilli Baby Corn

Prep Time: 5min

Cook Time: 20min

Total Time: 25min

Yield: 3-4 Servings

Ingredients

For Chilli Baby Corn

250 Grams Baby Corn, wash & cut into 1 1/2-inch pieces

1 1/2 Tspn Black Pepper Powder

Salt to Taste

2 Tblspn Cornflour or Cornstarch
2 Tblspn Maida/Refined Wheat Flour
1 Tblspn Water

Oil For Deep Fry

For Chilli Sauce

1 Tblspn Oil
6-8 Green Chillies, slit on one side
2 Tspn Soya Sauce
2 Tspn Tomato Ketchup
1 Tspn Cornflour or Cornstarch
Salt to Taste
2 Tspn Garlic, finely minced
2 Tspn Ginger, finely minced
1 Medium Sized Onion, make two cuts diagonally & separate into layers

Directions

For Chilli Baby Corn

• Add all the ingredients except oil in a bowl & mix everything so that baby corns are coated well with the batter.

• Heat enough oil in a pan/kadai to deep fry the marinated baby corn. Once oil is hot enough fry the baby corn pieces on a medium flame in 3-4 batches instead of all at a once until golden brown for about 3-5 minutes or until baby corn is cooked.

• Keep turning the baby corn pieces with a strainer ladle while frying. Transfer them to a plate lined with paper towel to remove excess oil.

For Chilli Sauce

• Heat oil in a pan on medium-low flame; add green chilli, minced garlic, minced ginger & saute for 1-2 minutes.

• Add onion layers & saute until they soften.

• Add soya sauce, tomato ketchup, little salt & saute for a second. 

• Add fried baby corn & mix everything well.

• Finally sprinkle cornflour & mix everything well. 

• Toss for 1-2 minutes & turn off the flame.
• Serve chilli baby corn hot.