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Chili Baby Corn Recipe A Crispy and Spicy Delight You’ll Love
Chili baby corn recipe is one of the most popular Indo-Chinese starters in India. It’s crispy, spicy, and pairs beautifully with manchurian soup or noodles. This appetizer is perfect for parties, family dinners, or rainy-day cravings. If you’re looking for a vegetarian dish with bold flavors and a satisfying crunch, this recipe is exactly what you need.
Let’s dive into this easy step-by-step guide and learn how to make chili baby corn at home using simple ingredients.
Ingredients Needed for Chili Baby Corn
Here is the list of ingredients required for this delicious chili baby corn recipe
For Frying the Baby Corn
- 250g baby corn (cut in halves or strips)
- ½ cup cornflour
- ¼ cup all-purpose flour (maida)
- Salt to taste
- ½ tsp black pepper
- Water (as needed)
- Oil (for deep frying)
For the Sauce
- 1 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chilies (slit)
- 1 onion (sliced)
- 1 capsicum (sliced)
- 2 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- Salt to taste
- 1 tsp cornflour mixed with 2 tbsp water (for thickening)
- Spring onions (for garnish)
How to Make Chili Baby Corn at Home
Step 1: Prep the Baby Corn
Wash and cut baby corn into equal pieces. Blanch in hot water for 3-4 minutes, then drain.
Step 2: Make the Batter
Mix cornflour, all-purpose flour, salt, pepper, and water to create a thick batter. Coat baby corn evenly.
Step 3: Fry the Baby Corn
Heat oil and deep-fry the coated baby corn until golden and crisp. Set aside on tissue paper to remove excess oil.
Step 4: Prepare the Sauce
Heat 1 tbsp oil in a pan. Add chopped garlic, ginger, and green chilies. Sauté for a few seconds. Add onions and capsicum. Stir-fry on high flame for 2 minutes to retain crunch.
Step 5: Add the Sauces
Add soy sauce, chili sauce, ketchup, and vinegar. Mix well. Adjust salt to taste.
Step 6: Add Cornflour Slurry
To thicken the sauce, add cornflour slurry and stir continuously. The sauce will thicken in a minute.
Step 7: Toss the Fried Corn
Add the fried baby corn to the sauce and toss until well-coated. Garnish with spring onions. Your crispy and spicy chili baby corn is ready to serve
Serving Suggestions
This dish goes well with:
- Hot manchurian soup
- Fried rice or noodles
- As a starter for parties
- With mint chutney or garlic sauce
Why You’ll Love This Chili Baby Corn Recipe
- It’s spicy and crunchy, yet not too oily.
- Quick to prepare—under 30 minutes.
- Can be customized to be dry or semi-gravy.
- Great option for vegetarian appetizers.
- Kids and adults both love it.
Tips to Make it Perfect
- Don’t skip blanching baby corn for a soft inside.
- Always fry on medium heat for even cooking.
- Use freshly chopped garlic and ginger for real flavor.
- Add some celery for an authentic Indo-Chinese aroma.
- Want extra spice? Add red chili flakes while sautéing.
Nutritional Value (Approximate)
- Calories: 220 per serving
- Protein: 3g
- Carbs: 28g
- Fat: 10g
- Fiber: 2g
Final Thoughts
This chili baby corn recipe is one of the most loved Indo-Chinese snacks in Indian households. Whether you’re planning a party or a casual dinner, this dish is sure to impress your guests. Don’t forget to serve it hot and pair it with manchurian soup for a complete Indo-Chinese experience.
Try this recipe today and enjoy a restaurant-style dish right from your kitchen
Yes, you can air-fry or shallow fry the corn in this chili baby corn recipe for a healthier option. It might be slightly less crispy, but it still tastes great.
To turn your chili baby corn recipe into a gravy dish, simply add one cup of water or vegetable stock before mixing in the cornflour slurry.
Yes, frozen baby corn works well in this chili baby corn recipe. Just thaw it completely and pat it dry before using it in the batter.
This chili baby corn recipe pairs wonderfully with manchurian soup, hakka noodles, or even plain fried rice for a complete meal.
Yes, you can prep parts of this chili baby corn recipe ahead—fry the corn and make the sauce separately. Mix them just before serving for the best texture.
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