Baby Corn Chilli: Crispy Vegan Snack Recipe

Baby Corn Chilli Baby Corn Chilli: Indulge in the delightful flavors of Chilli Baby Corn, a tantalizing vegetarian and vegan treat that serves as the perfect snack or starter. Crispy fried baby corn is generously coated in a savory, spicy, and slightly sweet sauce, creating a dish that's both vibrant and irresistible to all palates.

Baby Corn Chilli

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Cuisine: Indian, Indo Chinese

Course: Main Course, Starters

Diet: Vegan, Vegetarian

Difficulty Level: Moderate


For Frying

  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch (cornflour)
  • ¼ teaspoon black pepper powder
  • ¼ to ⅓ teaspoon salt, or to taste
  • 4 tablespoons water
  • 18 to 20 baby corn (approximately 200 grams)
  • 6 tablespoons oil, for frying

Also Read: Chilli Gobi

For Sauce

  • 1 tablespoon oil
  • ½ cup chopped spring onion whites 
  • 2 teaspoons finely chopped garlic or 5 to 6 medium-sized garlic cloves
  • 2 teaspoons finely chopped ginger or 1 to 1.5 inches of ginger
  • 2 to 3 green chilies
  • ⅓ cup thinly sliced or finely chopped capsicum (green bell pepper)
  • 2 teaspoons soy sauce, naturally brewed
  • 1 teaspoon sweet green chili sauce or sweet red chili sauce, to taste
  • ¼ teaspoon black pepper powder
  • ½ to 1 teaspoon sugar, to taste
  • Salt, to taste
  • 2 to 3 tablespoons water (optional)
  • 1 teaspoon cornstarch (cornflour) (optional)

For Garnish

  • 1 to 2 tablespoons finely chopped spring onion greens (scallion greens)


Making Batter

  1. Rinse and dry the baby corn with a kitchen towel. If larger in size, chop the baby corn in halves; otherwise, keep them whole.
  2. Prepare the spring onions, garlic, green chilies, ginger, and capsicum; set aside.
  3. Create a smooth and medium-thick batter with cornstarch, all-purpose flour, salt, pepper, and water.
  4. Heat oil in frying pan.
  5. Dip each baby corn piece in the batter, ensuring it's well coated.
  6. Carefully place the batter-coated baby corn pieces in the hot oil.
  7. Fry until each side turns crispy and light golden brown, turning over a couple of times.
  8. Once fried, place the baby corn on kitchen paper towels to drain excess oil.

Also Read: Roasted Makhana

Making Sauce

  1. In another pan or the same one used for frying the baby corn (with 1 tablespoon oil retained), heat oil.
  2. Add chopped spring onions, ginger, garlic, and slit green chilies. Stir-fry for 1 to 2 minutes over medium-high heat.
  3. Add sliced capsicum and continue stir-frying for 3 to 4 minutes until half-cooked, retaining some crunch.
  4. Reduce heat to medium and add soy sauce, sweet chili sauce, black pepper powder, salt, and sugar. Mix well.
  5. Add the fried baby corn and gently combine with the sauce. For a crispier texture, stop here; for a glazed sauce coating, proceed to the next steps.
  6. Optionally, add 2 to 3 tablespoons of water and mix.
  7. Sprinkle cornstarch to give a smooth glaze to the dish. Cook for 1 to 2 minutes until cornstarch is cooked.
  8. Stir in apple cider vinegar or rice vinegar.
  9. Finally, add chopped spring onion greens and mix well.
  10. Adjust seasoning if needed.


  • Serve the Chilli Baby Corn garnished with spring onion greens. Enjoy it as a starter, with bread, or as a side dish with stir-fried noodles or fried rice.

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