Chilli Baby Corn By Tarla Dalal

Chilli Baby Corn By Tarla Dalal

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Chilli Baby Corn has become a taken-for-granted starter on most party menus these days. It is also a popular starter at restaurants.


Recipe Description for Chilli Baby Corn, Chinese Chilli Baby Corn

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


1 cup sliced baby corn
2 tbsp oil
3 slit green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onion greens and whites
2 tsp finely chopped celery (ajmoda)
1/2 cup sliced capsicum
1 tsp soy sauce
1 tbsp chilli sauce
1/2 tsp vinegar
1 tsp sugar
salt to taste
1 tsp cornflour
oil for deep-frying

To Be Mixed Into A Batter (using 1/2 Cup Of Water)
1/2 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

  1. Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
  2. Heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes.
  4. Add the capsicum, and sauté on a medium flame for 1 minute.
  5. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
  6. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
  7. Serve immediately garnished with spring onion greens.

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