Crispy Chilli Baby Corn

Name: Crispy Chilli Baby Corn
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tin baby corn; 1 cup maida; 20 pcs Red Chilli; 1 piece Ginger; 1 Garlic; 2 tbsp Chilli Sauce; 2 serving spoon tomato ketchup; 1 tsp Vinegar; 2 tsp Soyasauce; 1 tsp white til; to taste Salt; 100 gms Spring Onion

Shakshi Bhagat @cook_11695849

#Unmaad18 #CookpadRecipeChallenge

Shakshi Bhagat @cook_11695849

#Unmaad18 #CookpadRecipeChallenge

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Ingredients

4 servings

1 tinbaby corn
1 cupmaida
20 pcsRed Chilli
1 pieceGinger
1Garlic
2 tbspChilli Sauce
2 serving spoontomato ketchup
1 tspVinegar
2 tspSoyasauce
1 tspwhite til
to tasteSalt
100 gmsSpring Onion

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Steps

1

Wash the baby corn properly after taking it out from the tin. Boil it for 5 mins in clean water.
2

Squeeze the baby corn properly to complete dry. Make sure each piece is squeezed properly.
3

Sprinkle maida over the baby corn quantitatively and keep aside.
4

Paste: Make a paste of Garlic, Chilli and Ginger by grinding.
5

Add the chilli garlic paste to the baby corn (in which maida was sprinkled). Mix it properly making sure that each piece of baby corn is properly coated with the paste and maida. Keep it aside in the fridge for 4-5 hours.
6

Take the baby corn and deep fry till golden brown.
7

Take a bowl and pour all the sauces: Soya sauce, tomato ketchup, Chilli sauce and vinegar. To that add one tbsp of cornflour. Keep it aside.
8

Take a pan and pour 1 tbsp olive oil. Add 1 tsp salt. Put finely chopped spring onions and saute till brown. Add the fried baby corn and add the sauce mixture to it. Mix quickly.
9

Garnish with til and coriander leaves. Serve hot.