Crispy Chilli Garlic Baby Corn

Crispy Chilli Garlic Baby Corn

  • Author: Shradha Rawat
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Oriental
  • Diet: Vegetarian


A crispy and mouth-watering finger-food with fried baby corn tossed in a fierry and garlicky sauce and topped with sesame seeds.



  • 250 gm baby corn
  • 23 cups of water
  • 2 tbsp cornflour/corn starch
  • 4 tbsp all purpose flour or maida
  • 1 tsp red chilli powder
  • 1 tsp black pepper powder
  • Salt to taste
  • 23 cup oil for frying
  • 1 tbsp Virgin Cold pressed Sesame Oil (for the chilli garlic sauce)
  • 56 cloves of garlic, minced or crushed
  • 1 tsp Soya Sauce
  • 1 tbsp White Vinegar
  • 2 tbsp Sweet Chilli Garlic Sauce
  • 1 tbsp sesame seeds, toasted


  1. First, boil the baby corns for 5 minutes so that they cook and become softer.
  2. Then, in a mixing bowl add corn flour, maida, salt, 1 tsp red chilli powder, 1 tsp black pepper powder and mix well. Add some water to form a paste of medium thick consistency.
  3. Next, coat the baby corns in the paste evenly and fry them until they are golden brown and crispy.
  4. Meanwhile, in a separate pan, add 1 tbsp sesame oil and sauté crushed garlic. Add soy sauce, vinegar, tomato ketchup and mix well.
  5. Add salt, 1 tsp red chilli powder, 1 tsp black pepper powder and mix.
  6. Lastly, add crispy fried baby corns in the chilli garlic sauce and coat well. Cook on low flame for 5 minutes.
  7. Finally, sprinkle some toasted sesame seeds on top and serve freshly prepared Chilli Garlic Baby Corn.