Baby Corn Chilli: Crispy and Irresistible

Baby corn chilli, a popular and delectable snack, has become a go-to choice of mine over time. This bite-sized delight not only satisfies the crunch cravings but also offers a unique taste that appeals to a wide range of palates.

Baby corn, a miniature variant of corn on the cob, has a centuries-long history. The exact origin of baby corn is unknown, but it is said to have originated in Southeast Asia.

Guess what, Baby Corn decided one sunny day that it was time to fulfil its destiny and become the snack time hero. It joined me on a trip to uncover its actual potential, encountering numerous elements along the way.

Let’s explore the art of making baby corn chilli.

When it comes to frying baby corn, the technique is almost certainly an adaptation of ancient cooking ways to current tastes and preferences. Frying baby corn results in a crisp texture and flavour increase, making it a popular choice in many cuisines around the world.

Ingredients

250g baby corn, cleaned and trimmed

2 tbsp rice flour

1/2 cup besan (gram flour)

1/2 tsp kashmiri red chili powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tsp Cornflour to make sauce

1 tsp Soy Sauce

1 tbsp tomato sauce

Ginger-Garlic Paste

1 tsp Chilli Sauce

Bell Peppers

Spring Onions

White sesame seeds

Salt to taste

Mustard/Olive oil for frying

Water (as and when needed)

How to prepare baby corn chilli?

Prepare baby corn fry

Clean and trim the baby corn – Begin by thoroughly cleaning and trimming the baby corn. Cut them into bite-sized pieces for a delightful snack.

Make the batter – In a large bowl, combine besan (gram flour), rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Now, gradually add water to the bowl while whisking continuously. Aim for a smooth and thick batter that adheres well to the baby corn.

Coat baby corn – Heat a generous amount of oil in a frying pan over medium heat. The oil should be hot enough to sizzle but not smoking. Now take each piece of baby corn and dip it into the prepared batter, ensuring an even coating. Even coating is crucial for achieving a crispy texture.

Fry baby corn – Carefully place the coated baby corn into the hot oil. Fry in small batches to avoid overcrowding the pan. Maintain the temperature and achieve an even golden brown color. Allow the baby corn to fry for approximately 4-5 minutes, turning them occasionally for uniform crispiness.

Drain the excess oil – Once the baby corn turned brown and attains a satisfying crunch, use a slotted spoon to gently lift them from the oil. Place the fried baby corn on paper towels to absorb any excess oil.

Prepare the Sauce

In a sauce pan, heat a tablespoon of oil. Add 1-2 chopped green chilli, ginger-garlic paste and sauté for a minute.

Now add sliced bell peppers, diced onions and sauté them for 3-4 minutes until they are slightly tender but still crisp.

Add little bit of salt to it and then add water as needed for the sauce. You may add more water but I would recommend to add little water just to make a thick sauce.

Add 1/2 tsp corn flour to thicken the sauce.

Add soya sauce, chilli sauce and tomato sauce to the pan and sauté for 1-2 minutes on high flame.

Combine with baby corn

Toss the fried baby corn with the sautéed veggies and sauce until everything is well coated.

Season to taste with salt and pepper. To add crunch, sprinkle white sesame seeds on top of the dish.

Tips to get a perfect baby corn fry

Choose fresh and tender baby corn for the best taste and texture.

Wash the baby corn thoroughly and trim the ends. I would recommend to cut them into bite-sized pieces but make sure to cut them evenly so that they cook properly.

Pat dry baby corn completely using paper towels to help achieving a crispy exterior.

When frying baby corn, make sure to keep the flame on medium to achieve perfectly crispy corn.

Avoid overcrowding the frying pan. Fry the baby corn in small batches to ensure even cooking and crispiness.

Ensure the oil is hot before adding the baby corn.

Turn the baby corn pieces occasionally for even frying. Use a slotted spoon or tongs to prevent the coating from sticking to the bottom.

Season the baby corn with salt or any desired spices immediately after removing them from the oil. This helps the seasoning adhere better.

Serving suggestions

Transfer the Baby Corn Chilli to a serving plate.

Serve hot as a delightful appetizer or a side dish. It pairs well with fried rice or noodles. You can also have a nice refreshing soup along with this delicious fry.

FAQ

Can I use frozen baby corn for this recipe?

If fresh baby corn is unavailable, you may substitute frozen baby corn. Before using, defrost them and pat them dry to remove unnecessary moisture.

What kind of chili sauce is best for Baby Corn Chilli?

The chilli sauce you use is determined by your level of spice tolerance. You can substitute any of your favourite chilli sauces, whether sweet or spicy. I added both sweet and hot chilli sauce to the dish.

Can I make Baby Corn Chilli ahead of time?

You can but better to re-fry the baby corn just before serving to maintain their crunchiness.

What can I serve with Baby Corn Chilli?

Baby Corn Chilli pairs well with fried rice or noodles. It can also be enjoyed as an appetizer or snack on its own.

Can I use other vegetables in Baby Corn Chilli?

Of course! Depending on your tastes, you can change the recipe by adding more veggies like broccoli, carrots, or mushrooms.

General QnA

Is Baby Corn Chilli gluten-free?

Make sure the soy sauce used is gluten-free and swap out the all-purpose flour for a gluten-free flour blend to make it gluten-free.