Baby Corn Manchurian Recipe

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Prep Time 20 Minutes

Cooking Time 20 Minutes

Servings 3-4

Rating

Baby Corn Manchurian is one of the delicious Manchurian recipes from the Indo- Chinese cuisine. They are mostly deep fried, loaded with sauces. This baby corn Manchurian goes well as a starter or a side dish to fried rice or Hakka noodles.

Ingredients

10Baby corn, chopped
½ cupMaida / plain flour / all-purpose flour
2 tbspCorn Flour
½ tspGinger-garlic paste
1 tspKashmiri chili powder
Saltto taste
½ cupWater, add as required
deep fryingOil

Other Ingredients

2 tspOil
½Onion, finely chopped
1Spring onion, chopped
1 inchGinger, finely chopped
2cloves Garlic, finely chopped
1 tbspChili sauce
2 tspSoya sauce
2 tspVinegar
Saltto taste
½ cupTomato sauce
½ tspPepper, crushed

Directions

For batter recipe

In a large mixing bowl take maida and corn flour.
Add ginger-garlic paste, chili powder, salt and slowly add water as required and make a smooth flowing consistency batter
Add chopped baby corn and coat well with batter and deep fry in hot oil till they turn golden brown in color.
Drain the fried baby corn on a kitchen paper towel to remove excess oil.

For baby corn Manchurian recipe

In a large kadai add 2 tsp oil and add chopped onion, spring onions, ginger, and garlic and saute for a minute.
Add chili sauce, soya sauce, vinegar, salt and tomato sauce and mix well till the sauce turns slightly thick.
Add the deep fried baby corns and also add black pepper powder and give a good mix.
Add some chopped spring onions greens and serve hot.

Notes

In addition, you can also shallow fry the baby corns instead of deep frying
To get a bright red color you can add a pinch of red food color.
You can add capsicum to make it tastier.
Serve immediately else they will not taste great as the fried corns will become soggy.

Also, Read Vegetable Machurian Dry Recipe

By Meghna Nath