Best Chilli Baby Corn Recipe

Best Chilli Baby Corn Recipe

Best Chilli Baby Corn Recipe

Ingredients: Best Chilli Baby Corn Recipe

For frying baby corn:

  • Baby corn – 200 g (cut into halves, parboiled for 3–4 minutes)
  • Cornflour – 3 tbsp
  • All-purpose flour (maida) – 2 tbsp
  • Red chili powder – ½ tsp
  • Salt – to taste
  • Water – as needed
  • Oil – for deep/shallow frying

For sauce:

Best Chilli Baby Corn Recipe

  • Oil – 2 tbsp
  • Garlic – 6–7 cloves (finely chopped)
  • Green chili – 2 (slit or chopped)
  • Onion – 1 medium (sliced)
  • Capsicum – 1 medium (sliced)
  • Soy sauce – 1 tbsp
  • Green chili sauce – 1 tbsp
  • Tomato ketchup – 1 tbsp
  • Red chili sauce (optional, for spice) – 1 tsp
  • Black pepper powder – ½ tsp
  • Cornflour slurry – 1 tsp cornflour mixed in 2 tbsp water (optional for gravy)
  • Spring onion greens – 2 tbsp (for garnish)

Method:

Best Chilli Baby Corn Recipe

Step 1: Fry baby corn

  1. In a bowl, mix cornflour, maida, chili powder, salt, and little water to make a thick batter.
  2. Coat baby corn pieces well.
  3. Deep fry or shallow fry till golden and crispy. Keep aside.

Step 2: Prepare sauce

  1. Heat 2 tbsp oil in a wok.
  2. Add garlic and green chilies, sauté for a few seconds.
  3. Add onion and capsicum, stir-fry on high flame for 1–2 minutes (keep them crunchy).
  4. Add soy sauce, chili sauce, tomato ketchup, and black pepper. Mix well.
  5. (If you want gravy, add ½ cup water + cornflour slurry. Stir until slightly thickened.)

Step 3: Toss & Serve

  1. Add fried baby corn into the sauce and toss well so they are coated.
  2. Garnish with spring onion greens.
  3. Serve hot with fried rice, noodles, or enjoy as a snack.

⏱️ Time to Make Best Chilli Baby Corn Recipe

Best Chilli Baby Corn Recipe

  • Preparation time: 10–12 minutes (cutting, boiling, mixing batter, chopping veggies)
  • Cooking time: 15 minutes
  • Total time: 25–30 minutes
  • Best Chilli Baby Corn Recipe

🔥 Calories (Approximate per serving)

(Serving size: 1 cup / ~150 g cooked Chilli Baby Corn)

Best Chilli Baby Corn Recipe

  • Baby corn (200 g) → ~150 kcal
  • Cornflour + Maida (5 tbsp) → ~180 kcal
  • Oil absorbed (2–3 tbsp during frying & stir-fry) → ~270 kcal
  • Sauces + veggies (onion, capsicum, garlic) → ~80 kcal

👉 Total for whole recipe: ~680–700 kcal
👉 Per serving (divided into 3 portions): ~225 kcal

⚖️ Healthier tips to cut calories:

Best Chilli Baby Corn Recipe

  • Instead of deep-frying, air fry or shallow fry baby corn with minimal oil.
  • Use whole wheat flour instead of maida.
  • Add more veggies (broccoli, carrots, beans) to make it more filling with fewer calories per portion.
Best Chilli Baby Corn Recipe

Introduction – best Chilli Baby Corn Recipe

best Chilli Baby Corn is a popular Indo-Chinese delicacy that combines the crunchiness of baby corn with the bold flavors of spicy sauces and stir-fried vegetables. Known for its vibrant taste and restaurant-style appeal, this dish is loved by both kids and adults alike. The baby corn is first coated in a light batter and fried until crispy, then tossed with garlic, onions, capsicum, and a blend of soy sauce, chili sauce, and ketchup to create a perfect balance of spicy, tangy, and savory flavors.

This versatile dish can be prepared in two styles – dry, which makes an excellent starter or snack, and gravy, which pairs beautifully with fried rice or noodles. Quick to prepare and visually appealing with its bright colors, Chilli Baby Corn is a crowd-pleaser at parties, gatherings, or even as a weekend special treat at home. Its irresistible crunch and lip-smacking taste make it one of the most loved vegetarian Indo-Chinese recipes.

v

👉 Do you want me to also write a short & simple 2–3 line introduction (easy for recipe blogs), or a detailed one for a 2000-word article style?

You said:

PREPARATION TIME

ChatGPT said:

Here’s the Preparation & Cooking Time for best Chilli Baby Corn Recipe ⏱️

  • Preparation Time: 10–12 minutes
    (washing & cutting baby corn, chopping onions/capsicum/garlic, mixing batter)
  • Cooking Time: 15 minutes
    (frying baby corn + stir-frying veggies & sauces)
  • Total Time: 25–30 minutes

🔹 Nutritional Information (Approx.)

NutrientAmount per Serving
Calories~225 kcal
Carbohydrates~30 g
Protein~5 g
Fat~10 g
Fiber~4 g
Sugar~4 g
Sodium~450 mg (from sauces & salt)

🔹 Nutritional Information (Low-Calorie Version – per serving, ~150 g)

NutrientAmount per Serving
Calories~150–160 kcal
Carbohydrates~26 g
Protein~5 g
Fat~4 g
Fiber~5 g
Sugar~3 g
Sodium~400 mg

✅ Changes that make it healthier:

  • Baby corn air-fried instead of deep fried (absorbs very little oil).
  • Used whole wheat flour instead of maida in the batter.
  • Minimal oil for stir-frying garlic, onion & capsicum.
  • Less sodium by reducing soy sauce & adding herbs for flavor.

Healthy best Chilli Baby Corn (Air Fryer / Low Oil Version)

Ingredients (Serves 3)

Best Chilli Baby Corn Recipe

For baby corn:

  • Baby corn – 200 g (cut into halves, parboiled 3–4 minutes)
  • Whole wheat flour – 2 tbsp
  • Cornflour – 2 tbsp
  • Red chili powder – ½ tsp
  • Black pepper – ¼ tsp
  • Salt – to taste
  • Oil – 1 tsp (for brushing)

For sauce & stir-fry:

  • Oil – 1 tbsp (only for stir-fry)
  • Garlic – 5–6 cloves (finely chopped)
  • Green chili – 2 (slit or chopped)
  • Onion – 1 medium (sliced)
  • Capsicum – 1 medium (sliced)
  • Soy sauce (low sodium) – 1 tbsp
  • Green chili sauce – 1 tbsp
  • Tomato ketchup (or homemade tomato puree) – 1 tbsp
  • Black pepper – ½ tsp
  • Cornflour slurry – 1 tsp cornflour + 2 tbsp water (only if making gravy style)
  • Spring onion greens – 2 tbsp (for garnish)

Method

Best Chilli Baby Corn Recipe

Step 1: Prepare Baby Corn

  1. Mix whole wheat flour, cornflour, chili powder, pepper, and salt with little water to form a light coating batter.
  2. Toss baby corn in the batter until lightly coated.
  3. Preheat air fryer to 180°C (350°F).
  4. Arrange coated baby corn pieces on the tray, brush/spray with a little oil.
  5. Air fry for 12–15 minutes, shaking halfway, until golden and crisp.
    (Alternative: shallow fry in a pan with 2–3 tsp oil.)

Step 2: Make Sauce

  1. Heat 1 tbsp oil in a wok/pan.
  2. Add garlic & green chilies, sauté for 30 seconds.
  3. Add onions & capsicum, stir-fry on high flame for 2 minutes (keep them crunchy).
  4. Add soy sauce, chili sauce, ketchup, black pepper – mix well.
  5. (Optional for gravy) – add ½ cup water + cornflour slurry, stir until slightly thick.

Step 3: Toss & Garnish

  1. Add air-fried baby corn into the sauce, toss quickly on high flame.
  2. Garnish with spring onion greens.
  3. Serve hot with fried rice, noodles, or as a healthy snack!

✅ Calories per serving (Healthy Version): ~150–160 kcal
✅ Fat reduced by 60–70% compared to deep-fried version

Quick Tips for Perfect best Chilli Baby Corn

  1. Keep it Crispy:
    • Always parboil baby corn for only 3–4 minutes – don’t overcook.
    • If deep-frying, fry on medium-high flame so it stays crunchy.
    • For the healthy version, air fry just before serving so it remains crisp.
  2. Balanced Flavor:
    • Use a mix of soy sauce (umami), chili sauce (spicy), and tomato ketchup (sweetness) for the perfect Indo-Chinese taste.
    • Adjust spice level by increasing or reducing green chilies/chili sauce.
  3. Veggie Upgrade:
    • Add diced bell peppers (red, yellow), carrots, or broccoli for extra nutrition.
    • Mushrooms also go really well with this recipe.
  4. Serving Style:
    • Dry version: Serve as a starter/snack with green chutney or ketchup.
    • Gravy version: Serve hot with fried rice, hakka noodles, or even plain steamed rice.
  5. Healthier Swaps:
    • Use whole wheat flour instead of maida.
    • Replace tomato ketchup with homemade tomato puree for less sugar.
    • Use low-sodium soy sauce to cut down on salt.
    • Chilli Baby Corn Recipe (Indo-Chinese Style)
      Introduction
      best Chilli Baby Corn is a popular Indo-Chinese dish loved for its bold, spicy, and tangy flavors. This recipe brings together crispy baby corn tossed in a delicious stir-fry of garlic, onions, capsicum, and a mix of sauces that create the perfect balance of sweet, spicy, and savory. Whether served as a dry starter for parties or in gravy form with fried rice or noodles, Chilli Baby Corn is a versatile crowd-pleaser. It is especially loved by vegetarians looking for a flavorful alternative to classic chili chicken.

      🕒 Preparation & Cooking Details
      Preparation Time: 10–12 minutes
      Cooking Time: 15 minutes
      Total Time: 25–30 minutes
      Serving Size: Serves 3 people
      Difficulty Level: Easy to Medium
      Course Type: Starter / Side Dish
      Cuisine: Indo-Chinese

      🍴 Ingredients
      For frying baby corn:
      Baby corn – 200 g (cut into halves, parboiled for 3–4 minutes)
      Cornflour – 3 tbsp
      All-purpose flour (maida) – 2 tbsp (or whole wheat flour for a healthier version)
      Red chili powder – ½ tsp
      Salt – to taste
      Water – as needed
      Oil – for deep frying (or air fryer for healthy version)
      For sauce & stir-fry:
      Oil – 2 tbsp
      Garlic – 6–7 cloves (finely chopped)
      Green chili – 2 (slit or chopped)
      Onion – 1 medium (sliced)
      Capsicum – 1 medium (sliced)
      Soy sauce – 1 tbsp (low sodium if preferred)
      Green chili sauce – 1 tbsp
      Tomato ketchup – 1 tbsp
      Red chili sauce – 1 tsp (optional, for extra spice)
      Black pepper powder – ½ tsp
      Cornflour slurry – 1 tsp cornflour + 2 tbsp water (optional, for gravy version)
      Spring onion greens – 2 tbsp (for garnish)

      👩‍🍳 Method of Best Chilli Baby Corn Recipe
      Step 1: Fry the Baby Corn
      Mix cornflour, maida, chili powder, salt, and water to make a thick batter.
      Coat baby corn pieces in the batter.
      Deep fry until golden and crisp, or air fry at 180°C for 12–15 minutes (shaking halfway).
      Step 2: Prepare the Sauce
      Heat 2 tbsp oil in a wok/pan.
      Add chopped garlic and green chilies, sauté for 30 seconds.
      Add sliced onion and capsicum, stir-fry on high flame for 2 minutes (keep them crunchy).
      Stir in soy sauce, chili sauce, ketchup, and black pepper. Mix well.
      (For gravy version) Add ½ cup water and cornflour slurry, cook until slightly thick.
      Step 3: Toss & Garnish
      Add fried/air-fried baby corn to the sauce and toss well on high flame.
      Garnish with spring onion greens.
      Serve hot as a starter or with fried rice/noodles.
    • Best Chilli Baby Corn Recipe

      🔹 Nutritional Information (Approx. per serving – Dry Version)
      Nutrient
      Regular Version
      Healthy (Air Fryer) Version
      Calories
      ~225 kcal
      ~150–160 kcal
      Carbohydrates
      ~30 g
      ~26 g
      Protein
      ~5 g
      ~5 g
      Fat
      ~10 g
      ~4 g
      Fiber
      ~4 g
      ~5 g
      Sugar
      ~4 g
      ~3 g
      Sodium
      ~450 mg
      ~400 mg

      🌟 Quick Tips for Perfect best Chilli Baby Corn
      Crispiness: Don’t overboil baby corn; fry/air fry just before serving for best crunch.
      Flavors: Balance soy sauce (savory), chili sauce (spicy), and ketchup (sweet) for authentic taste.
      Add-Ons: Enhance nutrition with colorful bell peppers, carrots, mushrooms, or broccoli.
      Serving Ideas:
      Dry version → Perfect as a starter or evening snack.
      Gravy version → Best with fried rice, hakka noodles, or steamed rice.
      Healthier Swaps: Air fry instead of deep-fry, use whole wheat flour, and opt for low-sodium soy sauce.

      ✨ With its vibrant colors, irresistible flavor, and satisfying crunch, Chilli Baby Corn is sure to become a favorite at your dining table. Whether you’re cooking for a family dinner, a festive occasion, or a cozy weekend treat, this recipe will never disappoint!