October 14, 2016
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Baby Corn Chilli Recipe

Crispy Chilli Baby Corn Recipe
Serves 4
Crispy chili baby corn makes for an excellent starter or side dish for home parties or regular weekends.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
397 calories
81 g
0 g
8 g
13 g
1 g
498 g
212 g
25 g
0 g
6 g
Nutrition Facts
Serving Size
498g
Servings
4
Amount Per Serving
Calories 397
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 212mg
9%
Total Carbohydrates 81g
27%
Dietary Fiber 8g
34%
Sugars 25g
Protein 13g
Vitamin A
21%
Vitamin C
180%
Calcium
3%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12-15 baby corn
  2. ½ inch ginger/adrak, finely chopped
  3. 2-3, green chilies, slit
  4. 3-4 garlic/lahsun, finely chopped
  5. ½ cup finely chopped onion or spring onions
  6. 1 small capsicum/green bell pepper, thinly sliced
  7. 1 tsp soy sauce or as required
  8. ½ tsp apple cider or white vinegar (optional)
  9. 1 tsp chopped celery
  10. 2 tbsp water
  11. 1 tsp corn starch/corn flour to be sprinkled from above
  12. salt, pepper and sugar as required
  13. 2-3 tsp oil for frying the baby corn
  14. 1 tbsp oil for the sauce
for the batter
  1. 2 to 3 tbsp all purpose flour/maida
  2. 2 to 3 tbsp cornstarch/cornflour
  3. water as required to make a thick paste
  4. salt and pepper as required
Instructions
  1. Make a smooth paste with the cornflour, all purpose flour (maida), salt, pepper and water.
  2. Rinse and dry the baby corn with kitchen towels.
  3. chop the baby corn if they are larger in size or keep them whole if they are smaller.
  4. Heat oil on a tava or a frying pan.
  5. Dip each baby corn piece in the batter and coat it well with the batter.
  6. Pan fry the baby corn till the edges and sides are golden brown.
  7. Since we have used less oil, you don't need to drain the babycorn on kitchen napkins.
preparing the sauce
  1. In another pan or kadai or wok, heat about 1 tbsp oil.
  2. add chopped onions or spring onions, ginger, garlic and slit green chilies.
  3. Stir fry on a medium flame till the onions have become translucent. (if adding capsicum, add now.stir fry till the capsicum have partly cooked but still retain their crunch.)
  4. Add the soy sauce and stir well.
  5. Now sprinkle black pepper powder, salt and sugar. add 2 tbsp water and stir.
  6. Add the pan fried baby corn with chopped celery to this mixture. stir well.
  7. To give a glaze and smoothness in the dish, sprinkle about 1 tsp of corn flour. mix well and cook for 1-2 minutes or more till the corn flour has cooked.
  8. Lastly add the apple cider or white vinegar and stir again.
  9. Check the seasonings and add salt, pepper or soy sauce if required.
  10. Serve the baby corn garnished with some spring onions or chopped celery.
  11. Serve chilli baby corn as a starter or with bread or even veg fried rice.
beta
calories
397
fat
8g
protein
13g
carbs
81g
more
Adapted from veg recipes of india
HungryForever https://www.hungryforever.com/

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