Chilli Baby Corn

Tarla.Dalal's picture

Nov. 26, 2018

Chilli Baby Corn has become a taken-for-granted starter on most party menus these days. It is also a popular starter at restaurants.
Its crunchy, exciting texture and vibrant flavour make it popular amongst foodies, especially those who love tongue-tickling, spicy stuff.


Sliced baby corn 1 Cup (16 tbs)
Oil 2 Tablespoon
Green chillies 3 , slitted
Finely chopped ginger 1/2 Teaspoon (adrak)
Finely chopped garlic 1 Tablespoon (lehsun)
Finely chopped spring onions 1/2 Cup (8 tbs) (greens and whites)
Finely chopped celery 2 Teaspoon (ajmoda)
Sliced capsicum 1/2 Cup (8 tbs)
Soy sauce 1 Teaspoon
Chilli sauce 1 Tablespoon
Vinegar 1/2 Teaspoon
Sugar 1 Teaspoon
Salt To Taste
Cornflour 1 Teaspoon
Oil 1/2 Liter (For deep frying)
For batter:
Plain flour 1/2 Cup (8 tbs)
Cornflour 1/4 Cup (4 tbs)
Freshly ground black pepper 1/4 Teaspoon (kalimirch)
Salt To Taste
Finely chopped spring onion greens 2 Tablespoon (for garnish)



1. Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.

2. Heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside.

3. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes.

4. Add the capsicum, and sauté on a medium flame for 1 minute.

5. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.

6. Add the deep-fried baby corn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.


7. Serve immediately garnished with spring onion greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2