Take 250 gm of Baby corn. Wash them properly and cut them into small pieces.

Heat 1 liter of water in a pot on medium flame. Add 1 tsp of salt.

Add the baby corn pieces to the pot as the water gets heated. Cook on high flame for 3 minutes.

After 3 minutes, take the cooked baby corn in a mixing bowl. After it cools down slightly, add 3 tbsp corn flour, 3 tbsp Maida, and 2 tbsp Rice Flour. Now, add the following spices: ½ tsp Kashmiri red Chilli powder, salt as per taste, ¼ tsp Turmeric powder, ½ tsp White pepper powder, and 1 tbsp ginger garlic paste.

Mix everything well. Add a little water(normally 1-2 tsp) to make a batter so that the corn pieces get coated with the mixture.

Heat oil in the Kadai to fry the baby corn. Fry the baby corn on medium flame.

Keep flipping and fry the baby corn until it is golden.

Take them out on a plate. Keep them aside.

Chop the following veggies: ½ chopped capsicum, 3 chopped green Chilli, spring onion, 1 chopped onion, and 3 tbsp chopped garlic. Keep them aside.

Heat 3 tbsp oil in a kadai. As soon as the oil is heated, add the chopped garlic, onion, capsicum, and green Chilli. Stir continuously and Cook for a minute on high flame.

After cooking for a minute, add the spring onion. Cook for 30 seconds.

Add the following spices: ½ tsp Kashmiri red Chilli powder, salt to taste, ½ tsp white pepper powder, 1 pinch MSG(optional), ½ tsp vinegar, and ½ tsp soy sauce. Stir and mix well.

Add ½ tsp red Chilli flakes and mix well. Cook for half a minute.

Add the corn flour slurry. Mix 1 tbsp corn flour with 3 tbsp water to make corn flour slurry. Mix well.

Add ¼ cup of water. Mix well. You can add food color at this stage. It is optional.

Add the fried baby corn to the mixture. Mix well and turn off the flame.

The crispy and Chilli baby corn is ready. Garnish with spring onion.

Serve it. Enjoy.