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+ servings

Baby Corn Salt and Pepper

Baby Corn Salt and Pepper is a tasty, spiced dish made by marinating baby corn slices with corn flour & spices and sautéed with onion, garlic & pepper. Baby Corn Salt and Pepper is relished as a good appetizer, side dish for pulao & jeera rice and as a snack for evening tea time.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings1 plate
AuthorSharmilee J

Ingredients

  • 5 nos baby corn
  • 1 tablespoon corn flour
  • 1/4 cup big onion chopped
  • 1.5 teaspoon whole pepper corns
  • 2 small green chillies finely chopped
  • 1 teaspoon crushed garlic
  • 2 teaspoon oil for deep frying
  • salt to taste

Instructions

  • Dry roast pepper corn for few seconds until it is crisp. Cool down then grind it to a coarse powder, I used my hand mortar pestle to crush it coarsely.
  • Trim both the edges of baby corn. Chop into 1/2 inch pieces.
  • Rinse it well drain water. Take it in a bowl add corn flour, half of crushed pepper powder, salt and sprinkle little water. Mix well and set aside.
  • Heat oil in a pan - add the baby corn pieces in batches and deep fry till crisp and drain in tissue paper. Do not let it brown. Set aside.
  • Heat oil in a pan - add crushed garlic and chopped green chillies saute for a minute.
  • Then add chopped onion and saute till it turns transparent. Then add  fried baby corn pieces.
  • Add remaining pepper powder and salt. Toss it well for 2 mins. Switch off and serve Baby Corn Salt and Pepper immediately.

Notes

  • You can replace onion with spring onion too.
  • You can add a handful of chopped capsicum for extra crunch.
Nutrition Facts
Baby Corn Salt and Pepper
Amount Per Serving (100 g)
Calories 84 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 152mg7%
Potassium 85mg2%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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