I love street food, and India is known for the same. I first had this crispy babycorn when I was on a road trip from Hyderabad to Pune. We had to take a short break, and we found this small stall near the highway, and the aroma of the food there was hard to resist. The owner of the stall suggested we try their crispy babycorn to which be obliged, and later realized it was one of the best snacks I had in a long time (different than the usual ones).
He and his wife were kind enough to share the recipe with me. My family fell in love with it after I made it at home once we were back from the trip. You certainly need to try this, and I am sure you are going to love it. However, make sure to serve it hot as it tastes better that way.
Tender babycorns are coated well with flour and fried till crisp. Like every other recipe I make, I do give this popular dish a touch of my own. This is one of those dishes I always make when I have babycorn handy. It is indeed hard to believe that you can make something so tasty with a few ingredients, most of which are readily available in your kitchen pantry.
A Must Try If You Love Babycorn
If you love baby corn, it is indeed hard to resist this recipe. The crust of this dish is crispy, and the babycorn remains nice and tender and does not lose its flavour. This is also my go-to dish when I have guests coming over for a tea party or dinner. The sauce for this dish is slightly different from Manchurian.
Though the recipe can be termed Indo-Chinese, it is a dry snack and tastes different when compared to the other dish. Make sure to serve the dish as soon as you make it. If you are planning for a party, you can fry the babycorn till they are crisp, and cook it in the sauce only when you are ready to serve. This way you can retain the flavour as well as the crispiness.
Ingredients
- Baby Corn – 20 – Cut into half and chopped
- All-Purpose Flour – ½ cup
- Corn Flour – 2 Tbsp
- Rice Flour – 1 Tbsp
- Ginger Garlic Paste – 1 Tsp
- Red Chilli Powder – 1 Tsp
- Salt as per taste
- Water – Just enough to combine the baby corn and flour
- Oil – To deep dry the baby corn
For The Sauce
- Oil – 2 Tsp
- Onion Greens/ Spring Onion – 1 – 2 Bunches Chopped
- Green Chillies – 1 Large or 2 Medium - Chopped
- Curry Leaves – 10 – Chopped Finely
- Garlic – 10 Cloves – Finely Chopped
- Green Chilli Sauce – 2 Tbsp
- Soya Sauce – 2 Tbsp
- Vinegar – 2 Tbsp
- Salt to taste
Instructions
- Take a bowl, and add baby corn, rice flour, cornflour and all-purpose flour.
- Add salt, and red chilli powder and mix it well.
- Next add ginger garlic paste and very little water.
- Mix it well, and make sure to coat all the baby corn pieces. It needs to be dry.
- Add oil to a pan to deep fry the baby corn.
- Once the oil is hot, reduce the flame to medium, and fry the baby corn till all the pieces are crispy. Keep them aside.
- In another pan, take 2 tsp of oil, and add the spring onions and garlic.
- Slightly fry them both, and add curry leaves and green chilli. Here I have taken a large green chilli and roughly chopped it.
- Add the sauces next, and immediately add the fried baby corn.
- Coat the baby corn with the sauce, and turn off the heat. Do not cook it for long as the baby corn can lose its crispiness.
- Garnish it with spring onion greens. Serve it hot with a few onions and a piece of lemon on the side.
Additional Information
Excellent Evening Snack, and Goes Perfect with a Glass of Red Wine.
