Crispy Babycorn Chili with Potatoes

by maria updated May 8, 2012

Crispy Babycorn Chili , Crispy Babycorn Chili Recipe, Crispy Chili Babycorn : Had baby corn at home and potatoes I wanted a combo of both so made Crispy Babycorn Chili! Also because my mother-in-law was coming to stay at my place. My hubby and mom in law both liked Crispy Babycorn Chili and relished them. Crispy Babycorn Chili is simple yet tasty and yummy. Plus you can add veggies of your choice and make your Crispy Babycorn Chili more healthier.

Had baby corn at home and potatoes I wanted a combo of both so made Crispy Babycorn Chili! Also because my mother-in-law was coming to stay at my place. My hubby and mom in law both liked Crispy Babycorn Chili and relished them. Crispy Babycorn Chili is simple yet tasty and yummy. Plus you can add veggies of your choice and make your Crispy Babycorn Chili more healthier.

Crispy Babycorn Chili

We all love chinese food back home but avoid Ajinomoto haven’t added in my Crispy Babycorn Chili too. You could add ajinomoto if you wish to add them. Chinese Cuisine has amazing recipes to offer right form stir fries rice, noodles, soups to great starters. Also chinese cuisine has great desserts. Looks like I am falling for chinese cuisine now ;)

Crispy Babycorn Chili

Hmmmm I am feeling quite sleepy today may be as I had loads of food in the noon. I am just waiting for the weekend to come desperately for my hubbys birthday. Gosh II want to explore nachos, enchiladas, puddings, souffles, middle east recipes and the list is endless. Not now but slowly. Recipes just go on and on how much also you make it’s lesser as the entire world has such countless recipes and cuisines to offer.

Today  I am feeling lazy so quickly will tell you the recipe now.

Total Time: 35 mins

Serves: 4 people

Ingredients:

  1. 2 medium sized potatoes chopped into medium sized chunks
  2. 14 to 15 baby corn chopped into vertical slit from center
  3. 2 cups oil + 2 tbsp oil
  4. 2 white onion julienne Or 5 white of spring onion julienne
  5. 1 carrot julienne
  6. 1 yellow bell pepper chopped finely Or julienne
  7. 6 to 7 green chilies slit vertically from center
  8. 6 garlic cloves chopped
  9. 1 inch garlic minced
  10. 1 tbsp chili-garlic sauce
  11. 2 tbsp tomato puree Or sauce
  12. 1.5 tbsp dark soy sauce
  13. 2 tbsp water
  14. salt as per taste

For batter:

  1. 2 cups wheat flour
  2. 1 tbsp dry active yeast
  3. 1 cup water
  4. salt as per taste
  5. 1 tbsp sugar

Method:

Take 4 tbsp hot water should me hot enough to dip your finger. Now add dry yeast, sugar and little salt. Place it in a humid place. After 5 to 7 mins yeast will get bubbly and frothy. Now combine all ingredients for the batter along with yeast.

Crispy Babycorn Chili

The batter should be of medium consistency enough to cover and coat the veggies. Keep the batter aside for 1o mins.

Crispy Babycorn Chili

Now place a frying wok Or pan on medium heat. Once oil is hot reduce the flame. Dip baby corn and potatoes one by one into the batter removing the excess batter.

Crispy Babycorn Chili

Fry them until golden brown in color. Place them on absorbent napkins to absorb excess oil. Repeat the same with rest of potatoes and baby corn.

Crispy Babycorn Chili

Take another vessel add oil. Once oil is hot add chopped onion. Saute for a minute on medium fire.

Crispy Babycorn Chili

Add carrots, bell pepper, green chilies, garlic and ginger. Saute all of them for a minute more.

Crispy Babycorn Chili

Out chili-garlic sauce, tomato puree and dark soy sauce. Add little water as well. Cook for another 2 mins.

Crispy Babycorn Chili

Finally add the fried fritters. Stir all nicely gently else the fritters might break.

Crispy Babycorn Chili

Also lastly add salt. Stir for 2 mins on high fire. Switch off the gas. Serve hot with fried rice Or soup.

Tip:

  • You could make your own choice of veggies instead of baby corn and potatoes.
  • I have used wheat flour you could use refined flour

Enjoy Crispy Babycorn Chili!

The printable version below:

5 from 1 reviews
Crispy Babycorn Chili with Potatoes
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 medium sized potatoes chopped into medium sized chunks
  • 14 to 15 baby corn chopped into vertical slit from center
  • 2 cups oil + 2 tbsp oil
  • 2 white onion julienne Or 5 white of spring onion julienne
  • 1 carrot julienne
  • 1 yellow bell pepper chopped finely Or julienne
  • 6 to 7 green chilies slit vertically from center
  • 6 garlic cloves chopped
  • 1 inch garlic minced
  • 1 tbsp chili-garlic sauce
  • 2 tbsp tomato puree Or sauce
  • 1.5 tbsp dark soy sauce
  • 2 tbsp water
  • salt as per taste
  • For batter:
  • 2 cups wheat flour
  • 1 tbsp dry active yeast
  • 1 cup water
  • salt as per taste
  • 1 tbsp sugar
Instructions
  1. Take 4 tbsp hot water should me hot enough to dip your finger. Now add dry yeast, sugar and little salt. Place it in a humid place. After 5 to 7 mins yeast will get bubbly and frothy. Now combine all ingredients for the batter along with yeast.
  2. The batter should be of medium consistency enough to cover and coat the veggies. Keep the batter aside for 1o mins.
  3. Now place a frying wok Or pan on medium heat. Once oil is hot reduce the flame. Dip baby corn and potatoes one by one into the batter removing the excess batter.
  4. Fry them until golden brown in color. Place them on absorbent napkins to absorb excess oil. Repeat the same with rest of potatoes and baby corn.
  5. Take another vessel add oil. Once oil is hot add chopped onion. Saute for a minute on medium fire.
  6. Add carrots, bell pepper, green chilies, garlic and ginger. Saute all of them for a minute more.
  7. Out chili-garlic sauce, tomato puree and dark soy sauce. Add little water as well. Cook for another 2 mins.
  8. Finally add the fried fritters. Stir all nicely gently else the fritters might break.
  9. Also lastly add salt. Stir for 2 mins on high fire. Switch off the gas. Serve hot with fried rice Or soup.
Nutrition Information
Serving size: 4


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