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For Frying

For the Sauce

Method

• 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.