Crispy Chili Babycorn | Gayathiri's Cookbook

Crispy Chili Babycorn

Chili Babycorn has become a very popular starter in restaurants these days. It’s crunchy taste and amazing flavor makes it a favorite for everyone.
You can have this as a starter or as a snack or as a side dish with Indochinese fried rice. This is a very easy recipe that can be cooked withiin 20 minutes.

Ingredients:
Babycorn-15
Riceflour- 2 tablespoons
All purpose flour/maida- 3 tablespoons
Cornflour-3 tablespoons
Red Chilli Powder- 1 teaspoon
Salt- 1 teaspoon
Oil- For frying
Garlic cloves-2
Ginger- a small piece
Scallions(white part of spring onions)- 2 tablespoons
Onion- 1/4 cup
Red chilli paste- 2.5 teaspoons
Tomato ketchup- 2 teaspoons
Vinegar- 1 teaspoon
Soy sauce- 1 teaspoon
Cornflour-2 teaspoons(for thickening)
Hot & sweet sauce(Maggi)- 2 tablespoons
Sesame seeds- 2 tablespoons(optional)
Spring onions- For garnishing



Directions:

1. Cut baby corn into small pieces.
2. Boil 3 cups of water.( Do not add salt to cook baby corn. Adding salt will make the baby corn soft , not crispy).
3. Cook baby corn for 3 minutes. Then switch off the flame.
4. Mix rice flour, all purpose flour, corn flour, red chili powder and salt in a bowl. Mix the powders well.
5. Add and mix baby corn with the powders.
6. Add water little at a time.Make sure all the baby corns are covered with the batter.It should be a thin layer of coating.
7. Fry baby corn in oil until golden brown.
8. Heat 2 tsp oil in a flat bottom pan. Add garlic cloves, ginger, scallions and onion. Sauté until golden brown
9. Add red chilli paste, tomato ketchup, vinegar and soy sauce.Saute for 2 minutes.
10. Mix 2 teaspoons of cornflour in 1/4 cup water and add it to the paste. Mix it quickly to form a thick paste.
11. Add the fried baby corn.Mix it with the sauce,
12. Add hot and sweet sauce and gently toss the baby corn.
13. Sprinkle some sesame seeds on top. Garnish with spring onions.

Crispy chili baby corn is ready!!!