If you are craving a snack that is irresistibly crunchy, bursting with bold flavors and utterly satisfying, then you are in for a treat with this Crispy Chilli Babycorn Recipe. This dish brings together tender babycorn coated in a crispy, golden batter and tossed in a vibrant, spicy sauce that delivers just the right amount of heat and tang. Perfect as a standout appetizer or a delightful side, this recipe is a celebration of textures and tastes, guaranteed to win over anyone who loves Indo-Chinese cuisine. It’s a personal favorite that never fails to impress, combining simplicity with a punch of flavor that will have you reaching for seconds.
Ingredients You’ll Need
Gathering simple, everyday ingredients is key to making this Crispy Chilli Babycorn Recipe a flavorful success. Each component plays an essential role, from creating the perfect crispy coating to building layers of spicy, tangy goodness that coat every bite.
- 200g babycorn (halved lengthwise): Tender and perfect for soaking up the spicy sauce.
- ½ cup all-purpose flour: Provides the base for the batter, ensuring a crisp finish.
- ¼ cup cornstarch: Adds extra crunch to the fried babycorn, making it irresistibly crispy.
- ½ teaspoon baking soda: Helps create a light and airy batter texture.
- 1 teaspoon ginger-garlic paste: Infuses the batter with warm, aromatic flavors.
- ½ teaspoon red chili powder: Gives a subtle heat and vibrant color to the batter.
- ¼ teaspoon black pepper: Adds a mild spicy kick that balances the flavors.
- ½ teaspoon salt: Enhances all the tastes in the dish.
- ¼ cup water (as needed): Used to bind the batter to the babycorn perfectly.
- Oil for deep frying: Essential for achieving the signature crispy texture.
- 1 tablespoon oil (for sautéing): For stir-frying the aromatics and vegetables that build flavor.
- 1 tablespoon chopped garlic: Adds pungency and depth to the sauce.
- 1 teaspoon chopped ginger: Gives a zesty freshness to complement the spices.
- 2 green chilies (sliced): Provides a fiery punch to the dish.
- 1 small onion (sliced): Adds sweetness and crunch.
- ½ small green bell pepper (sliced): Offers a mild, crisp contrast.
- 1 tablespoon soy sauce: Brings umami richness to the sauce.
- 1 tablespoon red chili sauce: Delivers a tangy heat that defines this recipe.
- 1 teaspoon vinegar: Adds acidity to balance the spice and sweetness.
- ½ teaspoon sugar: Softens the edges of the sauce with subtle sweetness.
- Spring onions for garnish: Freshens and brightens the final presentation.
How to Make Crispy Chilli Babycorn Recipe
Step 1: Prepare the Batter and Coat the Babycorn
Start by mixing all-purpose flour, cornstarch, baking soda, ginger-garlic paste, red chili powder, black pepper, and salt in a bowl. Slowly add water while stirring to form a thick, smooth batter. The batter should be just the right consistency to cling to the babycorn without dripping off. Dip each babycorn half into this batter, making sure it’s fully coated. This step is crucial as it forms the crispy shell that makes this dish shine.
Step 2: Deep Fry Until Golden and Crispy
Heat oil in a deep pan over medium-high heat. Once hot, carefully add the batter-coated babycorn in small batches to avoid overcrowding. Fry them until they turn a gorgeous golden brown and achieve maximum crispiness. The sound of the sizzling oil is a joyful signal that your Crispy Chilli Babycorn Recipe is coming to life. Remove them with a slotted spoon and drain on paper towels to get rid of excess oil.
Step 3: Prepare the Spicy Stir-Fry Sauce
In a clean pan, heat a tablespoon of oil over medium heat. Add the chopped garlic, ginger, and sliced green chilies, sautéing them gently for about a minute until fragrant. Then toss in the sliced onions and green bell pepper. Stir-fry for 2 to 3 minutes to keep a slight crunch and vibrant colors intact. This vibrant mix builds a flavorful base that perfectly complements the crispy babycorn.
Step 4: Combine Sauces and Toss Babycorn
Add soy sauce, red chili sauce, vinegar, and sugar to the pan, stirring them well to create a luscious, spicy sauce. Now, add the fried babycorn, tossing everything together to ensure each piece is evenly coated. Let everything cook together for another 1 to 2 minutes so the babycorn absorbs all those delicious flavors. This is where the magic happens — the crispy crunch meets tangy, spicy goodness in every bite.
How to Serve Crispy Chilli Babycorn Recipe
Garnishes
Sprinkle freshly chopped spring onions on top for the perfect finishing touch. Their mild onion flavor adds brightness and a pop of green that lifts the presentation, making the dish look as delightful as it tastes.
Side Dishes
This dish shines as an appetizer but also pairs wonderfully with plain steamed rice or fried rice to balance the spice. Crispy Chilli Babycorn is also fantastic alongside other Indo-Chinese favorites like manchurian or chili paneer for a memorable meal.
Creative Ways to Present
For a fun twist, serve the babycorn in individual small bowls or on a platter lined with banana leaf or parchment for an authentic touch. You could even pile them into lettuce cups for a bite-sized party snack with a fresh crunch on the side.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. However, to keep the crispiness intact, it’s best to separate the fried babycorn from the sauce and combine just before serving.
Freezing
While the sauce freezes well, the fried babycorn loses its crispiness upon thawing and reheating. For best results, freeze only the sauce if you want to enjoy this dish later. Prepare fresh babycorn when ready to serve.
Reheating
To reheat leftovers, warm the babycorn separately in a hot oven or air fryer to revive the crunch, then toss it with the reheated sauce on the stovetop. Avoid microwaving as it can make the coating soggy.
FAQs
Can I use frozen babycorn for this recipe?
Yes! Just make sure to thaw and pat them dry thoroughly before coating with batter. Excess moisture can make the batter less crispy.
How can I make this dish less spicy?
Reduce the amount of red chili powder, green chilies, and chili sauce according to your taste. You can also add a little extra sugar or vinegar to balance the heat.
Is it possible to make a gluten-free version?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce. Ensure your cornstarch is also gluten-free.
Can I bake the babycorn instead of frying?
Baking can be a healthier alternative but note it won’t be as crispy as deep-frying. For best results, spray them with oil and bake at high heat, flipping halfway through.
What’s the secret to making the babycorn extra crispy?
Frying the babycorn twice provides an extra-crispy texture. Also, using cornstarch in the batter and maintaining hot oil during frying are important tips.
Final Thoughts
This Crispy Chilli Babycorn Recipe is a celebration of crunch, spice, and vibrant flavors that’s easy to whip up for any occasion. Whether you’re serving it to guests or indulging in a cozy night snack, the bright sauces and perfect crispiness will leave you wanting more. Don’t hesitate to try this recipe and make it your own—it’s a delicious journey for the taste buds that’s guaranteed to become a beloved favorite in your kitchen.
Print
Crispy Chilli Babycorn Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Crispy Chilli Babycorn is a popular Indo-Chinese appetizer that features babycorn coated in a flavorful, spicy batter and deep-fried to a perfect golden crisp. Tossed in a savory and tangy sauce with garlic, ginger, green chilies, and colorful vegetables, this dish is a delightful combination of textures and bold flavors, ideal for serving as a starter or snack.
Ingredients
Batter and Babycorn
- 200g babycorn, halved lengthwise
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup water, as needed
- Oil for deep frying
Sauce and Garnish
- 1 tablespoon oil (for sautéing)
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 2 green chilies, sliced
- 1 small onion, sliced
- ½ small green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- ½ teaspoon sugar
- Spring onions for garnish
Instructions
- Prepare the Batter: In a bowl, combine all-purpose flour, cornstarch, baking soda, ginger-garlic paste, red chili powder, black pepper, and salt. Gradually add water, stirring continuously to form a thick, smooth batter that coats the babycorn evenly.
- Fry the Babycorn: Heat oil in a deep pan suitable for frying. Dip each babycorn half into the batter, ensuring full coating, then gently drop into the hot oil. Fry in batches until the babycorn turns golden and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a separate pan, heat 1 tablespoon of oil. Sauté the chopped garlic, ginger, and sliced green chilies for about a minute until aromatic. Add the sliced onion and green bell pepper, stir-frying for 2 to 3 minutes until slightly tender but crisp.
- Combine and Toss: Add soy sauce, red chili sauce, vinegar, and sugar to the pan. Stir to combine and bring the sauce to a gentle simmer. Toss in the fried babycorn, ensuring each piece is well coated with the sauce. Cook for another 1–2 minutes to allow flavors to meld.
- Garnish and Serve: Transfer the crispy chilli babycorn to a serving plate. Garnish generously with chopped spring onions and serve immediately while hot and crispy.
Notes
- For a drier version of the dish, reduce the quantity of sauces used or cook the sauce slightly longer to evaporate excess moisture.
- To make it extra crispy, consider frying the babycorn twice: once until pale golden and a second time until deep golden and crunchy.
- Adjust the spice level by increasing or decreasing the amount of red chili sauce and green chilies according to preference.
