How to Make a Chili Baby Corn Appetizer
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.
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
- 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
- Wash the baby corn. Slit each of one lengthwise into two halves. Set aside.
- 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.
- Gently mix the baby corn pieces in the batter to coat them uniformly.
- 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.
- Mix the cornflour with a 1/2 cup of water and make a mixture. Set aside.
- 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.
- Add chopped onions. Saute the mixture until the onions become pinkish.
- Add the tomato sauce, soy sauce, and apple cider vinegar. Saute the mixture and boil for 1 minute.
- 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.
- Add fried baby corn. Gently mix it with the gravy while keeping the pan on low heat.
- Make sure that each piece of baby corn gets uniformly coated with the gravy. Simmer for 1-2 minutes. Turn off the heat.
- Serve hot, sprinkled with chopped coriander leaves. Enjoy the heavenly experience of eating this yummy appetizer!
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Carbohydrates 48 g||16%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 48 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|