Restaurant Style Crispy Chilli Baby Corn

4.50 from 2 votes

An easy delicious restuarant style starter.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsDinner, Snacks
Servings 4


  • For Marination: 2 tbsp cornflour
  • 2 tbsp all purpose flour
  • 1/2 teaspoon kashmiri red chilli powder
  • Salt
  • 1/4 cup water ir as required
  • Other ingredients: 12-15 baby corn
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped capsicum
  • 1 tbsp finely chopped garlic
  • 2-3 green chillies
  • 4 tbsp tomato sauce
  • 1 tbsp green chilli sauce
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon soy sauce
  • 1/2 teaspoon vinegar
  • Salt
  • Oil for cooking + frying
  • Spring onion greens for garnishing


  • 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! Restaurant style crispy chilli baby corn is ready.. Enjoy!

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4.50 from 2 votes

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Prabhleen Kaur
Prabhleen Kaur

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