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How to Make a Chili Baby Corn Appetizer

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Chili Baby Corn

Chili Baby Corn

A Crispy and Delicious Appetizer

Chili baby corn is an excellent party appetizer that is popular in Indian homes, restaurants, and celebrations. The crunchiness and sweetness of the baby corn perfectly blends with the hot chili spices. It's always a party favorite!

Baby corn is a nutrient-rich vegetable that is low in carbohydrates. It is a good source of fiber, antioxidants, and vitamins.

Making this appetizer requires about an hour. Though the procedure appears a bit lengthy, it is worth the effort. The final dish is so tasty that you and guests will certainly want more! I doubt you'll have any left over, but if you do, you can keep it in the refrigerator. Just remember to heat it before serving.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

6 servings

Ingredients

For the batter:

  • 3-4 tablespoons cornflour
  • 3-4 tablespoons all-purpose flour (maida)
  • 1 tablespoon rice flour
  • 1 teaspoon red chili powder
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon salt

Other ingredients:

  • 20-24 baby corn, slit lengthwise and cut into two
  • 12-15 cloves garlic, finely chopped
  • 1 cup onion, finely chopped
  • 3 green chilies, finely chopped
  • 2 teaspoons soy sauce
  • 1 teaspoon apple cedar vinegar (optional)
  • 2-3 tablespoons tomato sauce (or tomato puree and 1/2 teaspoon sugar)
  • 2 tablespoons cornflour
  • 1/2 teaspoon red chili powder
  • 1 teaspoon chopped coriander leaves, for garnish
  • 1 teaspoon salt, or to taste
Chili Baby Corn

Chili Baby Corn

Instructions

  1. Wash the baby corn. Slit each of one lengthwise into two halves. Set aside.
  2. In a mixing bowl, add cornflour, all-purpose flour, rice flour, red chili powder, pepper powder, and salt. Make a thick batter, mixing with water as needed.
  3. Gently mix the baby corn pieces in the batter to coat them uniformly.
  4. Deep-fry the coated baby corn in small batches in oil until they become golden brown and crunchy. Spread them out on an absorbent paper towel.
  5. Mix the cornflour with a 1/2 cup of water and make a mixture. Set aside.
  6. Heat the oil in a deep-bottomed pan. Add the chopped garlic, ginger, and green chilies. Saute the mixture at high heat and stir continuously until the spices lose their raw smell.
  7. Add chopped onions. Saute the mixture until the onions become pinkish.
  8. Add the tomato sauce, soy sauce, and apple cider vinegar. Saute the mixture and boil for 1 minute.
  9. Add cornflour mixture, red chili powder, and salt. Mix well. Let the mixture boil for 2 minutes. Please be careful while adding salt because you have already added salt to the batter. Now, the gravy for chili baby corn is ready. Note that the gravy should have a moderately thick consistency. Add water as needed to adjust the consistency. Mix well.
  10. Add fried baby corn. Gently mix it with the gravy while keeping the pan on low heat.
  11. Make sure that each piece of baby corn gets uniformly coated with the gravy. Simmer for 1-2 minutes. Turn off the heat.
  12. Serve hot, sprinkled with chopped coriander leaves. Enjoy the heavenly experience of eating this yummy appetizer!

Photo Guide

Baby corn

Baby corn

Step one: Chop the washed baby corn as per instructions

Step one: Chop the washed baby corn as per instructions

Step two: In a mixing bowl, add all the ingredients for making the batter.

Step two: In a mixing bowl, add all the ingredients for making the batter.

Add water to make a thick batter.

Add water to make a thick batter.

Mix the baby corn pieces in the batter to coat them uniformly. Set aside.

Mix the baby corn pieces in the batter to coat them uniformly. Set aside.

Deep-fry the batter-coated baby corn in small batches in moderately hot oil. Fry until they become crispy and golden brown.

Deep-fry the batter-coated baby corn in small batches in moderately hot oil. Fry until they become crispy and golden brown.

Transfer the fried baby-corn to an absorbent paper towel.

Transfer the fried baby-corn to an absorbent paper towel.

Step three: Heat oil in a deep-bottomed pan. Add chopped garlic, ginger, and green chilies to it. Saute the mixture on high heat for a minute or until the raw smell escapes.

Step three: Heat oil in a deep-bottomed pan. Add chopped garlic, ginger, and green chilies to it. Saute the mixture on high heat for a minute or until the raw smell escapes.

Add chopped onions. Saute until the mixture becomes pinkish.

Add chopped onions. Saute until the mixture becomes pinkish.

Step four: Add soy sauce, apple cider vinegar, tomato sauce, and some salt. Mix well.

Step four: Add soy sauce, apple cider vinegar, tomato sauce, and some salt. Mix well.

Mix the cornflour in half a cup of water. Add it to the pan. Also, add red chili powder.

Mix the cornflour in half a cup of water. Add it to the pan. Also, add red chili powder.

Mix well. Stir the mixture continuously and cook for 2-3 minutes. Now, the gravy is ready!

Mix well. Stir the mixture continuously and cook for 2-3 minutes. Now, the gravy is ready!

Step five: Reduce the heat to a minimum. Add the fried baby corn. Gently mix with the contents in the pan. Simmer the mixture for 1-2 minutes. Turn off the heat.

Step five: Reduce the heat to a minimum. Add the fried baby corn. Gently mix with the contents in the pan. Simmer the mixture for 1-2 minutes. Turn off the heat.

Chili baby corn is ready to serve!

Chili baby corn is ready to serve!

Serve it hot, garnished with a few chopped coriander leaves. Enjoy the heavenly taste of this appetizer!

Serve it hot, garnished with a few chopped coriander leaves. Enjoy the heavenly taste of this appetizer!