Crispy Chili Baby Corn Recipe

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Directions

For crispy baby corns

• Peel and chop the baby corns into 1-inch pieces and par boil the chopped baby corns for 3-4 minutes and drain the water from it and wipe it gently with a kitchen towel.
• Heat oil for shallow frying and in a bowl add all purpose flour, corn flour, salt, and pepper and mix it well and add the cut baby corns and mix it well.
• Shallow fry the coated baby corns in hot oil and fry until golden brown in color and drain it on a tissue paper and keep it aside.

For the sauce

• In a pan add 2-3 teaspoons of oil and add the crushed ginger garlic and fry for 3-4 minutes
• Add the spring onion whites and fry for 4-5 minutes and add the cubed bell pepper and fry it on a high flame for 3-4 minutes.
• Add soya sauce, salt, sugar, pepper powder, and mix it well and cook for 3-4 minutes.
• Add the fried baby corns and toss it well and garnish with spring onion greens.
• Serve it hot and relish it.

• You can use 2 teaspoons tomato sauce along with soya sauce for tangy taste.
• You can deep fry the baby corns instead of shallow frying.
• You can use rice flour instead of corn flour.

Also, Read Crispy Vegetables and Tofu Recipe

Meghna Nath