- Quick Easy & Delicious Chili Baby Corn-No Onion Garlic

Mouthwatering Crispy Chili Baby Corn Appetizer, that will tantalize your taste buds. Perfect recipe for those who love the combination of crispy baby corn with spicy and tangy flavors.

#chilibabycorn #IndoChinese #snack #appetizer

Ingredients
Baby corn - 200 grams
Salt - 3/4 tsp
Corn flour - 1/4 cup
Refined flour - 1/4 cup
Salt - 1/2 tsp
oil for frying baby corn

Oil - 1 tbsp
Green chilli - 1, chopped
Ginger - 1/2 tsp, grated
Coriander Stem - 2 tbsp
Capsicum - 1, chopped
Red chilli powder - 1/2 tsp
Black pepper - 1/4 tsp, crushed
Soya sauce - 1 tsp
White Vinegar - 1 tsp
Tomato ketchup - 2 tbsp
Salt - 1/4 tsp
Corn flour - 1 tsp

Rinse and pat dry the baby corn. Cut them into bite-sized pieces.

Boil baby corn in water with 3/4 tsp of salt for 5-7 minutes.

In a mixing bowl, add 1/4 cup corn flour, 1/4 cup refined flour and 1/2 tsp salt. Coat the baby corn with the flour mixture. Add little water so that flour coated well on baby corn

Heat oil in a pan over medium heat. Add the coated baby corn and fry until they turn light golden brown.

Remove the baby corn from the pan and keep aside.

In the pan, add 1 tbsp Oil add 1 chopped green chilli, 1/2 tsp grated ginger, and 2 tbsp coriander stem. Saut for a minute.
Add 1 chopped capsicum and saut for 2-3 minutes.

Add 1/2 tsp red chilli powder, 1/4 tsp crushed black pepper, 1 tsp soya sauce, 1 tsp white vinegar, and 2 tbsp tomato ketchup. Mix well.

Add 1/4 tsp salt and mix again.

In a small bowl, mix 1 tsp corn flour with 1/4 cup water to make a slurry.

Add the slurry to the pan and mix well.

Add the sauted baby corn to the pan and mix well.

Cook for 2-3 minutes or until the sauce thickens and coats the baby corn.

Turn off the heat and transfer the Chilli Baby Corn to a serving bowl.

Garnish with coriander leaves and serve hot.

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