Indo-Chinese Chilli Baby Corn
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Crisp-coated baby corn tossed in a spicy chilli-garlic sauce — Indo-Chinese chilli baby corn with an air-fry coat option.
A starter that sits between a snack and a dry sabzi. Baby corn gets a thin coating, then is air fried and tossed with onion, capsicum and a garlicky soy and chilli sauce. It is crunchy, sticky and spicy.
Ingredients
How to Make It
Coat and air-fry/shallow-fry baby corn.
Stir-fry onion-capsicum and sauce.
Toss corn; serve hot.
Nutrition per serving
* Approximate values per serving
Health Benefits
Air-fried coat cuts oil versus restaurant deep-fry. Sauce kept glossy, not greasy.
Baby corn has a natural crunch that survives sauces. A thin coat gives crispness without the heavy batter of a deep fried version.
Pro Tips
- →High heat toss.
- →Don’t drown sauce.
- →Serve immediately.
- →Cut the baby corn lengthwise if the pieces are thick so they cook evenly.
- →Keep the sauce thick so the corn stays crisp.
- →Toss the corn in the sauce and serve at once.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Cornflour: about 381 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add spring onion.
- 2Schezwan heat.
- 3Use paneer cubes or cauliflower florets instead of baby corn.
Frequently Asked Questions
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