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Preparation Time : 10
Cook Time : 20
Total Time : 30
For marination: 2 tablespoon cornflour
2 tablespoon all purpose flour
1/4 teaspoon salt
1/2 teaspoon red chilli powder
1/4 cup water or as required
Other ingredients: 10-12 babycorn
1/4 cup finely chopped onion
1/4 cup finely chopped capsicum
1 tablespoon finely chopped garlic
2-3 green chillies (adjust according to taste)
4 tablespoon tomato sauce
1 tablespoon green chilli sauce
1/4 teaspoon salt
1/2 teaspoon black pepper powder
1 teaspoon soy sauce
1/2 teaspoon vinegar
1 tablespoon spring onion greens for garnishing
1-2 cup oil for frying+ cooking
In a bowl add cornflour, flour, salt, red chilli powder, water and make a smooth batter. The batter should not be too thick or thin.
Wash the baby corn nicely, cut it in half if you have big size pieces.
Pat dry the babycorn with the kitchen towel.
Heat oil in a kadai for frying the babycorn.
Dip each piece of babycorn in the batter coat it nicely from all sides, carefully drop in the hot oil and deep fry till they are crispy and nice golden brown.
Take out on an absorbent paper.
Heat a tablespoon oil in another non stick pan, add garlic saute for few seconds.
Next add finely chopped onions saute for a minute on medium flame.
Add green chillies and capsicum and cook for 30-40 seconds on high flame. The capsicum should not lose its crunch.
Next add tomato sauce, green chilli sauce, vinegar, soy sauce, salt, pepper and mix everything well and cook for few seconds on high flame.
Once the masala is ready add fried baby corn pieces and mix well so they get coated well with the masala.
Switch off the flame, garnish with some spring onion greens and Serve hot! Resturant style crispy chilli baby corn is ready.. Enjoy!
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