Street Style Crispy Baby Corn Chilli | Extra Crunchy & Spicy Recipe 🌶️ скачать в хорошем качестве

Street Style Crispy Baby Corn Chilli | Extra Crunchy & Spicy Recipe 🌶️

Ingredients:- Baby corn – 250 g Refined flour (maida) – 2 tbsp Corn flour – 2 tbsp Rice flour – 1 tbsp Salt – to taste Turmeric powder – a pinch Red chilli powder – 1 tsp (or as per taste) Black pepper powder – ½ tsp Ginger garlic paste – 1 tsp Garlic (finely chopped) – 1 tbsp Green chilli (finely chopped) – 1 tsp Tomato sauce – 2 tbsp Schezwan sauce – 1½ tbsp Fresh coriander leaves (chopped) – 2 tbsp Oil – for frying and cooking Water – as required Method:- Wash the baby corn thoroughly. Boil water in a pan, add salt and a pinch of turmeric. Add baby corn and boil for 3–4 minutes. Drain and keep aside. Once the baby corn cools slightly, add refined flour, corn flour, rice flour, salt, turmeric powder, red chilli powder and black pepper powder. Mix well to coat the baby corn evenly (dry mix). Do not discard the remaining flour mixture in the bowl. Add ginger garlic paste and a little water to it and make a smooth paste. Add the baby corn back into this paste and coat them properly. Heat oil on medium flame. Fry the coated baby corn in batches until golden and crispy. Remove and place on tissue paper. After frying, cut the baby corn lengthwise into two or three pieces. In a pan, heat a little oil. Add chopped garlic and green chilli and sauté until aromatic and lightly golden. Add tomato sauce and schezwan sauce. Mix well on low to medium flame and cook until the sauce becomes glossy and well combined. Add the fried and cut baby corn along with chopped coriander leaves. Toss well on high flame until every piece is evenly coated with the sauce. Turn off the flame and serve hot.