CHILLI GARLIC BABY CORN
Chilli garlic baby corn is a delicious appetiser/side dish. We have already seen how to make honey chilli potato, in which potato can be replaced with baby corn. While that dish is delicious, it can also be a little more time consuming. However, this dish is very simple. Fried baby corn sautéed in a chilli garlic oil. It is absolutely fantastic. With just the right amount of crispiness mixed with the mouthwatering smell of garlic, and the spice from the chilli. As I already mentioned, it makes for a great side dish to some amazing Indianised Asian recipes. But it can also be served as an appetiser. In my opinion, it makes for a damn good snack too.
This recipe for most parts is very easy, and quick. The only thing that takes up quite some time is frying the baby corns until they are golden. But once that is done, all we have to do is to toss them in this aromatic oil for 2-3 minutes and we’re done. Unlike most of the recipes that involve a sauce, this oil is very simple to make. I made this with Thai green curry (recipe coming soon) and a simple dutch oven rice. I am not going to start swooning over how amazing the dutch oven is, because I am sure I won’t stop. But it really is. It is so versatile, and that is just one of the few things that makes it amazing. Anyway, coming back to this dish. Try this for a simple and easy twist in your everyday meal !
Points to note
- You can substitute baby corn here with paneer, mushroom, potato etc. It is a versatile recipe, and all of these will go very well with the given procedure.
- I used a little bit of soda in the batter for frying, and it gave a very nice structure to the fried part. If you don’t have soda on hand, or don’t like using it, you can skip it.
CHILLI GARLIC BABY CORN
- 2 Tbsp Toasted white sesame seeds
For the fried baby corns
- 200 Gms Baby Corns
- 1/2 Cup Maida All Purpose Flour
- 1/2 Cup Corn Starch Or corn flour
- 1/4 Cup Soda Sub with water
- 1/2 Cup Water
- 1 Tsp Salt
- 1 Tsp Red chilli powder
For the chilli garlic sauce
- 2 Tbsp Oil I used sunflower oil .
- 2 Tbsp Garlic Powder Or 6-7 finely chopped garlic cloves
- 2 Tbsp Red Chilli Flakes
- 1 Finely chopped Green chilli Optional
- Cilantro Optional, for garnishing
For fried baby corns
- Wash the baby corns, and cut them vertically into 4 pieces as shown in the picture.
- In a pot, heat water until it starts boiling. Immerse the cut baby corns in the boiling water for 3-4 minutes. This step is called blanching the baby corns, it makes them more tender.
- After 3-4 minutes, drain the water completely, and pat dry the baby corns using a paper towel.
- To these cut baby corns, add 1/4 cup corn flour.
- Mix it well such that each piece is coated with the flour nicely.
- In another bowl, take the remaining corn flour, maida, salt and chilli powder.
- Pour in the water (and soda, if using) and whisk until you get a thick batter that coats the back of a spoon.
- Dip the flour covered baby corns in this batter and deep fry them in medium hot oil until golden brown.
For the chilli garlic sauce, and final steps
- Heat a cast iron skillet (or any other pan) over medium flame.
- Heat oil, add garlic (or garlic powder), chilli flakes, and cut green chilli. Saute for a minute.
- Toss in the fried baby corns, and saute until the garlic oil coats each piece nicely.
- Add the toasted sesame seeds, and mix well. Serve hot.