Baby Corn Chili Recipe

Baby Corn Chili is a popular Indo-Chinese appetizer where tender baby corn is stir-fried with bell peppers, onions, and a spicy-savory sauce. The dish features a bold blend of flavors from soy sauce, ginger, garlic, and green chilies, creating a perfect balance of heat and tang. Lightly crispy and generously sauced, it is often enjoyed as a starter or side dish with fried rice or noodles. A favorite in restaurants and homes alike, Baby Corn Chili offers a delicious vegetarian alternative to classic chili dishes.

For Boiling Baby Corn Ingredients

250 Gram baby corn

Water for boiling

A pinch salt

Step:1

To boil the baby corn , cut them into bite size diagonal pieces and transfer them into a bowl

Step:2

Boil water in stock pot and add a pinch of salt to it , once the water starts boiling add the baby corn into it and cook for 7-8 minutes until they are almost cook , you don’t have to cook them completely

Step:3

Strain the baby corn using a sieve and let it cool down

For Frying And Tossing Ingredients For Frying

1/2 Cup corn flour

1/4 Cup refined flour

1/2 Tablespoon baking powder

Salt to taste

A pinch black pepper

As needed water

Step:1

To make the batter for frying , add all the dry ingredients in a large mixing bowl and gradually add water while whisking continuously to make a thick lump free batter . Further add the boiled baby corn in the batter and coat all the pieces well

Step:2

Now you have to fry them in moderately hot oil on medium high heat , carefully drop the coasted baby corn in the oil and fry until crisp and light golden brown , if you want you can double fry for some extra crispiness

Step:3

Once they become light golden brown remove them from the oil and transfer them into a sieve for all the excess oil to drip off

Ingredients For Tossing

2 Tablespoon oil

2 Tablespoon onion (chopped)

1 Inch ginger (chopped)

4 Tablespoon garlic (chopped)1 Tablespoon coriander stems (chopped)

3-4 NOS green chilies (slit)

150-200 ml hot water

1 Tablespoon light soy sauce

1 Tablespoon dark soy sauce

1-2 Green chili paste

A pinch sugar

Salt to taste

A pinch white pepper

1 Tablespoon cornstarch

2 Tablespoon water 1/3 Cup capsicum

2 Tablespoon spring onion bulbs (chopped)

A small handful fresh coriander

A small handful spring onion green

Step:1

Set a wok on high flame and let it heat nicely , then add the oil to it and swirl it well to coat the wok well with the oil . Now add onions , ginger , garlic , coriander steam , green chilies , stir and cook on high flame for a minutes

Step:2

Further add the vegetable stock or hot water and let it come to a boil . Once it start boiling add light soy sauce , dark soy sauce , green chili paste , sugar , salt and white pepper powder , mix everything well

Step:3

To make to slurry , add corn-starch and water in a separate bowl and mix well , there should be no lumps , Add the slurry to the sauce while whisking it continuously , the sauce will thicken up nicely

Step:4

Lower the flame once the sauce thickens and add the fried baby corn in it along with capsicum spring onion bulbs and fresh coriander , toss everything well and coat the baby corn pieces with the sauce , you don’t have to cook a lot at this stage or else the fried baby corn will turn soggy

Step:5

Add the spring onion green and your baby corn chili is ready . Serve it and enjoy

Baby Corn Chili Recipe