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Crispy fried baby corn tossed in a savory, spicy, and tangy gravy with onions and bell peppers. This Indo-Chinese favorite is a perfect appetizer or side dish for fried rice and noodles.
For 4 servings
Prepare the Batter
Fry the Baby Corn
Sauté Aromatics and Vegetables
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Crispy fried baby corn tossed in a savory, spicy, and tangy gravy with onions and bell peppers. This Indo-Chinese favorite is a perfect appetizer or side dish for fried rice and noodles.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 235.47 calories per serving with 4.14g of protein, it's a moderately challenging recipe perfect for appetizer or dinner or lunch or side.
Prepare the Gravy
Combine and Serve
Replace baby corn with 200g of paneer cubes, tofu, or mushrooms. Follow the same batter-frying process.
To make Chilli Baby Corn Dry, reduce the water for the gravy to just 1/4 cup. This will create a thick sauce that just coats the corn, perfect as an appetizer.
Instead of deep-frying, coat the baby corn in batter and air-fry at 200°C (400°F) for 12-15 minutes, or bake in a preheated oven until golden and crisp.
Add 1 teaspoon of Schezwan sauce along with the other sauces for an extra layer of heat and flavor.
Use a mix of rice flour and corn flour for the batter instead of all-purpose flour. Ensure you use gluten-free soy sauce (tamari).
The green bell peppers (capsicum) in this dish are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Baby corn contributes dietary fiber to the meal, which is important for maintaining good digestive health and promoting a feeling of fullness.
Garlic, a key aromatic in the gravy, contains allicin, a compound known for its potential anti-inflammatory and cardiovascular benefits.
One serving of Chilli Baby Corn Gravy contains approximately 380-450 calories. The majority of the calories come from the deep-fried baby corn and the sauces used in the gravy.
Chilli Baby Corn Gravy is generally considered an indulgent dish rather than a healthy one due to the deep-frying process and the high sodium content from the sauces. To make it healthier, you can opt to air-fry or bake the baby corn instead of deep-frying.
To keep the baby corn crispy, ensure you fry it just before you are ready to serve. Add the fried corn to the gravy at the very last minute, toss quickly, and serve immediately. The longer it sits in the gravy, the softer it will become.
Yes, absolutely. To make Chilli Baby Corn Dry, simply reduce the amount of water used for the gravy from 1.5 cups to about 1/4 cup. This will create a thick sauce that coats the baby corn without forming a liquid gravy.
Yes. To make it gluten-free, replace the all-purpose flour in the batter with rice flour or a gluten-free all-purpose blend. Also, make sure to use tamari or a certified gluten-free soy sauce.
This dish pairs wonderfully with other Indo-Chinese classics like Vegetable Fried Rice, Hakka Noodles, or simple steamed Basmati rice to soak up the delicious gravy.