Baby Corn Mushroom Chilli
Crispy fried baby corn and tender mushrooms tossed in a fiery, tangy Indo-Chinese sauce with crunchy onions and bell peppers. A perfect appetizer or side dish that's bursting with flavor.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Batter and Vegetables
- b.Wash the baby corn and mushrooms thoroughly. Cut the baby corn into 1-inch pieces and halve or quarter the mushrooms. Pat them completely dry with a paper towel.
- c.In a large mixing bowl, combine maida, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
- d.Gradually add 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the vegetables but not clumpy.
- 2
Step 2
- a.Deep Fry the Vegetables
- b.Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
- c.Add the prepared baby corn and mushrooms to the batter and toss to coat them evenly.
- d.Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- e.Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy.
- f.Remove the fried vegetables with a slotted spoon and place them on a wire rack to drain excess oil.
- 3
Step 3
- a.Sauté Aromatics and Veggies
- b.In a separate large wok or pan, heat 2 tbsp of oil on high heat.
- c.Once the oil is shimmering, add the chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until fragrant.
- d.Add the cubed onion and capsicum. Stir-fry for 1-2 minutes. They should be slightly cooked but still retain their crunch.
- 4
Step 4
- a.Prepare the Sauce
- b.Reduce the heat to medium. Add 2 tbsp soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, 1/4 tsp salt, and 1/4 tsp black pepper to the wok. Stir well to combine.
- c.In a small bowl, mix 1 tbsp of cornflour with 1/4 cup of water to create a slurry, ensuring there are no lumps.
- d.Pour the cornflour slurry into the wok, stirring constantly. Cook for 1-2 minutes until the sauce thickens and turns glossy.
- 5
Step 5
- a.Combine and Serve
- b.Turn the heat up to high. Add the fried baby corn and mushrooms to the wok with the sauce.
- c.Toss everything together quickly and gently for about 30-60 seconds, ensuring all the pieces are evenly coated in the sauce.
- d.Turn off the heat, garnish with chopped spring onion greens, and serve immediately to enjoy the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure vegetables are completely dry before adding to the batter for maximum crispiness.
- 2For an even crispier coating, you can add 1-2 tablespoons of rice flour to the batter.
- 3Do not overcook the onions and capsicum; they should provide a crunchy texture to the dish.
- 4Only add the fried vegetables to the sauce just before serving to prevent them from becoming soggy.
- 5Adjust the quantity of red chilli sauce and green chillies to suit your preferred spice level.
- 6Double-frying the vegetables (fry once, cool, then fry again for 1-2 minutes) will make them extra crispy.
Adapt it for your goals.
Protein Swap
Replace the baby corn and mushrooms with 250g of paneer cubes, tofu, or gobi (cauliflower) florets. The preparation method remains the same.
Gravy VersionGravy Version
To make a gravy version, increase the water for the slurry to 1.5 cups and the cornflour to 2 tablespoons. Simmer the sauce for a few minutes after adding the slurry until it reaches your desired consistency.
Gluten FreeGluten-Free
To make this dish gluten-free, replace the maida with rice flour or a gluten-free all-purpose flour blend, and use tamari instead of soy sauce.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Source of Antioxidants
Capsicum (bell peppers), ginger, and garlic are packed with antioxidants like Vitamin C and various plant compounds that help protect the body against cellular damage from free radicals.
Provides Dietary Fiber
The combination of baby corn, mushrooms, onions, and capsicum contributes a good amount of dietary fiber, which is important for digestive health and promoting a feeling of fullness.
Frequently asked questions
One serving of Baby Corn Mushroom Chilli contains approximately 340-380 calories. The majority of the calories come from the deep-frying process and the flours used in the batter.