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Crispy Chilli Baby Corn
Make Crispy Chilli Baby Corn, a popular Indo-Chinese recipe, with proper tags, ingredients, timing and step-by-step cooking guidance.
Total
40 mins
Prep
18 mins
Cook
22 mins
Skill
Intermediate
From the kitchen
About Crispy Chilli Baby Corn
Crispy Chilli Baby Corn Recipe
Crispy Chilli Baby Corn is a popular Indo-Chinese vegetarian dish with fried baby corn tossed in chilli garlic sauce.
Crispy Chilli Baby Corn is written for real home kitchens with Onion, Capsicum (shimla mirch), White Vinegar, and Ginger. Follow the steps in order, keep the timing practical and adjust seasoning at the end for a balanced result.
Why this recipe works
- Blanch baby corn briefly before coating.
- Keep the coating thin and crisp.
- Toss with sauce just before serving.
Serving idea
Serve hot in the familiar restaurant or street-food style with spring onion, chilli sauce, fried rice, noodles or a matching Indo-Chinese gravy depending on the dish.
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Ingredients
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Method
Prepare the main ingredient
Coat and cook
Build the sauce
Toss or simmer
Finish
Know your plate
Nutrition values
Estimated energy
For 1 serving, based on measured ingredients.
Protein
17.6 g
Fiber
24.6 g
Macro breakdown
Bars provide a simple visual reference against general daily values.
722kcal
Energy
17.6g
Protein
87.5g
Carbs
32.9g
Total fat
24.6g
Fiber
Vitamins
Minerals
Calculated from measured ingredients for 1 serving.
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