Crispy Chili Baby Corn is a crowd-pleasing Indo-Chinese appetizer that’s perfect for parties, family gatherings, or even as a delicious side to a piping hot plate of veg fried rice. Fresh, tender baby corn is sliced and coated in a spiced flour batter before being fried until irresistibly golden and crunchy. The fried baby corn is then tossed in a wok with vibrant onions, capsicum, aromatics, and a finger-licking sweet-spicy sauce, creating a playful balance of flavors with every bite. This dish is inspired by street food favorites and adapts the magic of classics like Chili Paneer but shines through with its own unique texture and playful taste profile.
What makes this recipe truly stand out is its versatile blend of crunch and sauce—the baby corn fritters soak up the bold flavors of soy, vinegar, and tomato, while still retaining their desirable crisp. It’s a delight for vegetarians and spice lovers alike, providing a quick yet impressive starter that you can make ahead and reheat for surprise guests. The subtle sweetness of baby corn combined with a kick of chilli is simply irresistible. Serve it hot, garnished with spring onions, for a snack or side dish that’s sure to disappear fast.
Indo-Chinese Crispy Chili Baby Corn Recipe
Print RecipeIngredients
- 3 cup water
- 9 baby corn, chopped
- ½ cup plain flour (maida)
- ¼ cup corn flour
- ½ tsp Kashmiri red chilli powder
- ¼ tsp crushed pepper
- ½ tsp ginger paste
- ½ tsp salt
- ½ cup water (for batter)
- Oil for frying
- 1 tsp corn flour (for slurry)
- ¼ cup water (for slurry)
- 3 tsp oil
- 2 green chillies, slit
- 1 inch ginger, finely chopped
- 3 cloves, finely chopped
- 4 tbsp spring onion, finely chopped
- ½ onion, separated into petals
- ½ capsicum, cubed
- 2 tbsp tomato sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- ¼ tsp crushed pepper
- ¼ tsp sugar
- ¼ tsp salt
- Bread Manchurian balls (Optional) (Recipe: https://www.naturalveggierecipes.com/authentic-indo-chinese-bread-manchurian-recipe/)
Instructions
Slice fresh baby corn and blanch briefly in hot water; drain and pat dry.
In a mixing bowl, combine plain flour, corn flour, chilli powder, crushed pepper, ginger paste, and salt. Add water gradually to create a smooth batter.
Dip each baby corn piece in the batter and deep fry in hot oil until crisp and golden. Set aside on paper towels.
Heat oil in a kadai or wok over high flame. Add slit green chillies, chopped ginger, and cloves; sauté for a few seconds until fragrant.
Add spring onions (white and green parts). Stir-fry briefly.
Toss in onion petals and capsicum, stir-frying on high for a minute to retain their crunch.
Pour in tomato sauce, vinegar, soy sauce, pepper, sugar, and salt. Mix well and sauté for another minute.
Make a slurry by mixing corn flour with water. Add this to the wok, stirring until the sauce slightly thickens and becomes glossy.
Gently fold in the crispy fried baby corn, tossing to ensure they are evenly coated with the sauce.
Throw in some Bread Manchurian balls for some chewy-crunchy texture (Optional) (Recipe https://www.naturalveggierecipes.com/authentic-indo-chinese-bread-manchurian-recipe/)
Serve immediately, garnished with remaining spring onion greens, alongside fried rice or as a starter.
Notes
Tips:
Use only fresh, tender baby corn for maximum crunch and sweetness., You can fry the baby corn ahead of time and reheat in an oven before tossing in the sauce to maintain crispiness., Feel free to spice it up by adding a splash of Schezwan sauce or a little extra hot chilli sauce for more heat., Avoid overcooking the vegetables in the sauce; keeping them crunchy adds delicious texture., Adjust the consistency of the sauce by adding more or less slurry, depending on your preference.
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