Chilli Garlic Baby Corn is a garlicky baby corn starter loved by both adults and children. Chilli babycorn is a popular Indo-Chinese dish served by restaurants and the street food vendors.
I have used dry red chillies as I love the smoky flavor imparted by the dry red chillies. I have made this dish for starter hence it is dry but this dish can be made with gravy as well.
Do try our Crispy Noodles, Chinese Tofu Macaroni or Thai Green Curry (Veg)
Yield: 4 serving
Prep time: 5 minutes
Total time: 25 minutes
Ingredients for Chilli Garlic Baby Corn
300 grams baby corn
1 cup onion cubed
1 cup capsicum cubed
1 tablespoon ginger Julienne
1½ tablespoon garlic Julienne
1 tablespoon red chilli sauce
1½ tablespoon soya sauce
2 to 3 tablespoon tomato ketchup
3 to 4 dry red chilli’s
2 tablespoon oil
Salt to taste
Oil for frying
2 teaspoon corn starch (optional)
For the Batter
4 tablespoon maida (plain flour)
8 tablespoon corn starch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ginger paste
1 teaspoon garlic paste
Direction for Chilli Garlic Baby Corn
- Wash and cut baby corn into 2 pieces diagonally.
- Mix all the ingredients for the batter in a bowl by adding enough water to make a thick smooth paste.
- Transfer the baby corn in the batter and stir to coat all the corns well.
- Heat oil; and fry the baby corn in batches till golden.
- Drain on an absorbent paper, set aside.
- Heat a pan; add the red chilli, garlic, half the ginger and saute for a minute.
- Add the onions, capsicum and saute on high heat for 2 to 3 minutes.
- Now add all the sauces and toss.
- Add the spring onions, rest of the ginger and fried baby corn and stir to coat well.
- Mix corn starch in 2 tablespoon of water and add to the corn, toss.
- Check the seasoning and garnish with spring onion greens.
