Crispy Chilly Baby Corn - Monsoon Recipe


 crispy chilli baby corn

With every passing year the India monsoons assumes different proportions. While some part of the country record insufficient rains, other parts are flooded every year. All that the common man could do is to perhaps find some comfort in the gifts of the season, as and how they may be.

In this issue of our daily publication we bring to you yet another recipe that will spice up your dull monsoon evenings. Read along and keep it organic.


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Crispy Chilly Baby Corn


 For Crispy Baby Corn


  • 250 grams Baby Corn
  • 100 grams gram flour or besan
  • 3 tablespoon corn flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 50ml cold soda
  • Vegetable oil for deep fry
  • Salt to taste


For Chilly Sauce


  • 2 medium sized onions chopped into cubes
  • 4 large green chilli with with seeds removed
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon red chilli powder
  • Soy Sauce
  • Vinegar
  • Salt to taste



 For Crispy Baby Corn

  • Wash and blanch the baby corn.
  • Mix all the ingredients of the batter into a dripping consistency.
  • Dip the baby corn in the batter and deep fry them till they turn reddish brown.
  • Remove from heat and let the excess oil drain out.

 For Spicy Chilli Sauce

  • In the hot oil add the ginger garlic paste.
  • Add the green chilli and onions and fry over a low flame till the onions start to turn golden brown.
  • Add salt and chilli powder and mix well.
  • Add the soy sauce and cook over a medium flame for 3 minutes.
  • Add vinegar and mix well.
  • Slowly add the fried baby corn.
  • Do not stir. Cover the pan and let the sauce get absorbed into the corn.
  • Put the fire out and let the preparation stand for five minutes before serving.
  • Serve hot and spicy.


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