Crispy Chilli Baby Corn

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For Frying

Baby Corn 250g
Sesame Seeds 2-3 Tsp.
Ginger Garlic Paste 1 Tsp.
All Purpose Flour/Maida 2 Tbsp.
Corn Flour 1 Tbsp.
Oil For Frying
Salt As Required

For the Sauce

Oil 2 Tbsp.
Garlic 1 Tsp.
Chilli Paste 1 Tbsp.
Tomato Sauce 2-3 Tsp.
Soy Sauce 1-2 Tsp.
Vinegar 1 Tsp.
Sugar 1 Tsp.
Spring Onions To Garnish



  • In a bowl add blanched Baby corn, All purpose floor, Corn flour, Ginger & garlic paste, Sesame seeds and Salt. Mix them well by adding few drops of water so that all the baby corn is coated well.
  • The mix should just coat the baby corn as a thick paste and not as a batter.
  • Add oil to the pan, once the oil is heated add the baby corn mix and fry in low to medium flame.
  • Fry the baby corns in batches.
  • Double fry the baby corn so that they stay crisp for longer time. Double frying also add better texture and taste to the dish.
  • Strain the oil with a tissue and keep it aside
  • For the sauce, in a pan add the oil and heat.
  • Once the oil is hot, add minced garlic and sauté till the garlic turn to light brown.
  • Add Chilli paste, soy sauce, Vinegar & sugar and mix well.
  • I am not adding salt to the sauce mixture coz, Chilli paste, Soy & tomato sauce has salt in them already. You can always add salt if required.
  • Sauté the mixture for a minute in medium to high flame.
  • Add the fried baby corn and mix well so that the sauce is well coated.
  • Add chopped Spring onions and sauté them together.
  • Tastes best when served hot.

Tips & Variation:

  • Add sliced and blanched Potatoes instead of baby corn for Crispy chilli Potatoes.
  • For Crispy Chilli Paneer or Tofu, cube them and marinate the mix for 15-20 mins before frying.
  • You can add a teaspoon of hot oil to the flour and mix to make it crispier.

For Chilli Paste:

I use homemade chilli paste instead of store bought chilli paste. This can be used for various recipes.

  • Soak handful of dried chillies (around 15-20 nos) for a minimum of 1 hour
  • Drain the water and grind the chillies to a fine paste.
  • To a pan add 2 Tbsp. of oil, once the oil is Hot add the chilli paste and stir continuously.
  • Add a spoon of salt and sauté till the oil separates. This usually takes about 3-4 mins.
  • Cool and store the paste for future use. This paste can be stored for up to 2-3 weeks in refrigerator.

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