Baby Corn Mushroom Chilli
Crispy fried baby corn and juicy mushrooms tossed in a spicy, tangy Indo-Chinese chili sauce with bell peppers and onions. A quick, addictive appetizer that hits all the right notes—crunchy vegetables, bold soy-chili heat, and just enough garlic to make your kitchen smell like a street-side stall.
For 4 servings
- prep · ~5 min
Prepare the batter and vegetables.
1.In a mixing bowl, combine all-purpose flour, corn flour, salt, and black pepper.2.Gradually add water, whisking continuously, to form a smooth, thick batter that coats the back of a spoon.3.Halve the baby corn lengthwise and quarter the mushrooms.TIPEnsure the batter is thick enough to cling to the vegetables without dripping. - fry · ~10 min
Deep-fry the baby corn and mushrooms.
1.Heat 2 cups of oil in a kadai over medium-high heat.2.Add baby corn pieces to the batter, coat well, and carefully slide into the hot oil.3.Fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and drain on paper towels.4.In the same batter, coat the mushroom pieces and fry for 2-3 minutes until golden. Drain on paper towels.TIPFry in batches to avoid crowding the pan, which lowers the oil temperature and makes the vegetables soggy. - saute · ~3 min
Sauté the aromatics.
1.Heat 2 tablespoons of fresh oil in a wok over high heat.2.Add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.3.Add the cubed onions and bell peppers. Stir-fry on high heat for 1-2 minutes, keeping them crunchy.TIPHigh heat is crucial for that smoky 'wok breath' flavor and crunchy vegetables. - saute · ~2 min
Build the chili sauce.
1.Add soy sauce, green chili sauce, tomato ketchup, vinegar, and salt to the wok.2.Stir well and bring the sauce to a quick bubble.3.Pour in the corn flour slurry, stirring continuously until the sauce thickens and turns glossy.TIPPour the corn flour slurry gradually and stir constantly to prevent lumps. - mix · ~1 min
Toss the fried vegetables in the sauce.
1.Add the deep-fried baby corn and mushrooms to the wok.2.Toss vigorously on high heat for 1 minute until every piece is well-coated with the glossy sauce.TIPToss quickly and serve immediately to prevent the batter from softening in the hot sauce. - garnish
Garnish with spring onion greens and serve hot.
Sprinkle freshly chopped spring onion greens over the top. Serve immediately as a starter or with fried rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry baby corn and mushrooms in separate batches to keep the oil temperature steady and ensure even crispiness.
- 2Use a slotted spoon to remove fried pieces and drain on paper towels; this stops them from getting soggy.
- 3Stir the corn flour slurry just before adding it to the wok, as cornstarch settles quickly at the bottom.
- 4Keep the stir-fry vegetables crunchy by cooking them on high heat for no more than 1–2 minutes.
- 5Toss the fried vegetables with the sauce over high heat and serve immediately so the batter stays crisp.
- 6Double-fry the baby corn and mushrooms for extra crunch: fry once at 160°C, rest 2 minutes, then fry again at 180°C.
Adapt it for your goals.
High-protein
Replace 100g of mushrooms with 100g of cubed paneer (Indian cottage cheese) for extra protein. Paneer holds its shape and soaks up the sauce beautifully.
veganVegan
Swap the all-purpose flour in the batter with chickpea flour (besan) and use a vegan-friendly soy sauce. The chickpea flour adds a nutty flavor and keeps the dish entirely plant-based.
low oilLow-oil
Instead of deep-frying, lightly spray the battered baby corn and mushrooms with oil and air-fry at 200°C for 10 minutes, shaking halfway through. This cuts oil significantly while preserving crunch.
spicierSpicier
Add 1 teaspoon of red chili flakes or a dash of Sriracha to the sauce for those who want a fiercer heat level without changing the dish's character.
Why this is on our healthy list.
Rich in Dietary Fiber
Baby corn and mushrooms both contribute fiber, which aids digestion and helps maintain steady blood sugar levels.
Good Source of B Vitamins
Mushrooms provide several B vitamins (like niacin and riboflavin) that support energy metabolism and nerve function.
Low-Calorie Vegetable Base
This appetizer is built around vegetables rather than heavy proteins, making it a lighter option for a starter course.
Contains Antioxidants from Garlic and Ginger
Garlic and ginger add allicin and gingerol, compounds known for their antioxidant and immune-supporting properties.
Frequently asked questions
Yes, you can use shiitake, cremini, or oyster mushrooms. Just cut them into similar bite-sized pieces so they cook evenly.
