Crispy Baby Corn Chilli – Indo-Chinese Style

Step 1: Prepare Baby Corn

Take 250g baby corn. Cut each baby corn into four thin slices lengthwise. This ensures even coating and crispiness.

Step 2: Boil Baby Corn

Boil an adequate amount of water in a pot. Add salt to the boiling water. Add the cut baby corn pieces and boil for 5 to 7 minutes on medium flame.

Step 3: Strain and Cool

After boiling for 7 minutes, strain the baby corn and transfer them to a bowl. Let them cool down completely.

Step 4: Coat Baby Corn

Once the baby corn cools down, add 1/4 cup all-purpose flour (maida), 1/4 cup cornflour, salt as per taste, and 2 teaspoons ginger garlic paste. Mix everything well. Gradually add a little water at a time, mixing until the flour and cornflour form a sticky coating on each baby corn piece, similar to a pakora batter.

Step 5: First Fry Baby Corn

Heat cooking oil in a pan on medium-high flame. Separate the coated baby corn pieces and carefully drop them into the hot oil. Fry until they turn slightly golden. Remove them and place them on a paper towel to absorb excess oil. Repeat for all baby corn.

Step 6: Double Fry Baby Corn

Let the first-fried baby corn rest for 5 minutes. Then, re-fry them in the same hot oil until they become golden brown and extra crispy. Remove and place them in a mesh strainer to keep them airy and crisp.

Step 7: Prepare the Sauce Base

In a separate kadhai or pan, heat 3 tablespoons of cooking oil. Once hot, add 2 tablespoons chopped ginger garlic. Sauté for a few seconds until the raw smell is gone. Add 2 slit green chillies and 2 medium-sized onions (cut into big pieces with separated layers). Sauté for about a minute. Add 1 medium-sized capsicum (cut into big pieces) and sauté for another minute.

Step 8: Add Sauces and Spices

Add 1 teaspoon red chilli powder, 1 teaspoon crushed black pepper, 1 tablespoon tomato ketchup, 2 tablespoons red chilli sauce, 1 teaspoon vinegar (or lemon juice), and 1 tablespoon soy sauce. Toss everything together on high flame for a few seconds to combine.

Step 9: Thicken the Sauce

Add around 1/4 cup of water to the sauce and bring it to a boil. If desired, add 1/2 teaspoon of homemade organic red food color (optional). Add the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) while continuously stirring. The sauce will become glossy. Add a little more water if needed to reach desired consistency.

Step 10: Final Mix and Serve

Add a very little salt (as other sauces already contain salt). Add 1 tablespoon honey (or sugar if honey is not available). Give everything a good mix. Finally, add the double-fried crispy baby corn. Lower the flame and toss until each baby corn piece is well coated with the sauce. Serve immediately and enjoy!

• Cut baby corn into thin slices to ensure each piece is well-coated and crispy.

• Double-fry the baby corn for extra crispiness.

• Use a mesh strainer to keep the fried baby corn crispy by allowing air circulation.

• Keep the flame high when tossing the sauce and vegetables to maintain crispness and prevent sogginess.

• Add other vegetables like carrots or mushrooms for variety.

• Adjust the spice level by increasing or decreasing green chillies and red chilli powder.

• For a thicker sauce, add a little more cornflour slurry.