Baby Corn Pepper Fry
All Foods • India
How to Make Baby Corn Pepper Fry (Traditional & Healthy Version)
Baby Corn Pepper Fry is a beloved South Indian snack, known for its crispy texture and bold peppery flavor. This dish features tender baby corn tossed in aromatic spices, black pepper, and curry leaves, creating a delightful bite perfect for evening snacks or festive gatherings. Originating from the kitchens of Tamil Nadu and Andhra Pradesh, Baby Corn Pepper Fry has gained popularity in households and restaurants across India, especially as a vegetarian starter or quick side dish. The vibrant mix of fresh baby corn, freshly ground kali mirch (black pepper), and bell peppers not only adds to the taste but also infuses the snack with essential nutrients. Typically cooked on a tawa (griddle), this recipe uses minimal oil, making it a lighter alternative to deep-fried snacks. Its spicy, earthy flavor profile appeals to all age groups and is often served during monsoons, get-togethers, or as part of festive platters like Diwali or Pongal. Baby Corn Pepper Fry stands out for its ease of preparation and health benefits. The dish is naturally vegetarian and can be adapted for vegan diets. Its wholesome ingredients and bold flavors make it a great choice for calorie-conscious foodies, children, and those seeking a protein-rich snack. Enjoy it with hot chai, rasam, or as a crunchy addition to your lunch thali.
Ingredients(for 1 medium bowl per person)
- 200 grams Baby corn (makka ka chhota bhutta)
- 1 small Capsicum (bell pepper) (shimla mirch)
- 1 medium Onion (pyaz, thinly sliced)
- 1 teaspoon Black pepper powder (kali mirch)
- 10-12 Curry leaves (kadipatta)
- 1 teaspoon Ginger-garlic paste (adrak-lahsun paste)
- 2 Green chillies (hari mirch, slit)
- 2 tablespoons Besan (gram flour) (for coating)
- 1 tablespoon Rice flour (chawal ka atta, for crispiness)
- to taste Salt (namak)
- 2 teaspoons Oil (preferably groundnut or coconut oil)
- 1 teaspoon Lemon juice (nimbu ras) - optional
- 1 tablespoon Fresh coriander leaves (dhaniya patta, chopped) - optional
Instructions
- 1
Rinse baby corn thoroughly and slice each piece diagonally. Boil in salted water for 5 minutes until just tender. Drain and set aside.
5 minutes
Do not overcook; baby corn should remain slightly crunchy.
- 2
In a mixing bowl, combine boiled baby corn, besan, rice flour, salt, and half the black pepper powder. Toss to coat evenly.
4 minutes
Rice flour adds extra crispiness to the fry.
- 3
Heat oil on a tawa or heavy-bottomed pan. Add curry leaves, slit green chillies, and ginger-garlic paste. Sauté for 1 minute until fragrant.
2 minutes
Curry leaves infuse authentic South Indian aroma.
- 4
Add sliced onions and capsicum. Stir-fry on medium flame for 3 minutes until onions turn translucent.
3 minutes
Do not overcook capsicum to maintain crunch.
Why This Dish is Healthy
This dish is a healthy choice because it uses fresh vegetables, gram flour for protein, and minimal oil for cooking. It is naturally gluten-free and can be adapted for vegan diets. High fiber content supports gut health, while black pepper and curry leaves offer metabolism-boosting properties. The absence of deep frying and processed ingredients makes it perfect for daily snacking or as a light lunch addition.
Baby Corn Pepper Fry is low in calories and fat, making it an ideal snack for weight watchers. Baby corn is rich in fiber, vitamins B & C, and essential minerals like magnesium and potassium, aiding digestion and overall health. Capsicum provides antioxidants and vitamin C, while besan adds plant-based protein. Using minimal oil makes this dish heart-friendly and suitable for diabetic diets. No added sugar and the use of whole ingredients boost its nutritional profile.
Pro Tips
- 💡Tip 1: Use freshly ground black pepper for maximum flavor.
- 💡Tip 2: Do not overcrowd the pan; fry in batches if needed for best crispiness.
- 💡Tip 3: Add lemon juice only after turning off the flame to preserve nutrients.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
