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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.
Prepare Batter and Vegetables
Deep Fry the Vegetables
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 281.81 calories per serving with 5.49g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Sauté Aromatics and Veggies
Prepare the Sauce
Combine and Serve
Replace the baby corn and mushrooms with 250g of paneer cubes, tofu, or gobi (cauliflower) florets. The preparation method remains the same.
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.
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.
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.
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.
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.
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.
While delicious, this dish is considered an indulgence due to being deep-fried. It contains vegetables that provide fiber and vitamins, but the high oil and sodium content mean it should be enjoyed in moderation. For a healthier version, you can air-fry or bake the battered vegetables instead of deep-frying.
It is best served fresh to enjoy the crispy texture. However, you can prepare the components in advance: chop the vegetables, make the batter, and prepare the sauce base. Fry the vegetables and combine everything just before you plan to serve.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will lose their crispiness. To reheat, it's best to use an air fryer or a conventional oven at 180°C (350°F) for 5-7 minutes to help regain some of the crispness. Microwaving will make them soggier.
Sogginess can occur for a few reasons: the oil wasn't hot enough during frying, the vegetables were not dried properly before battering, the pan was overcrowded during frying, or the fried vegetables were left in the sauce for too long before serving.