Baby corn Manchurian

 

Here's a simple and tasty Baby Corn Manchurian recipe you can try at home. It’s perfect as a snack or side dish for fried rice or noodles.

🌽 Baby Corn Manchurian Recipe

🍽 Ingredients:

For Frying Baby Corn:

Baby corn – 200 grams (cut into 1.5-inch pieces)

Corn flour – 3 tbsp

All-purpose flour (maida) – 2 tbsp

Rice flour – 1 tbsp (for extra crispiness)

Ginger-garlic paste – 1 tsp

Red chilli powder – ½ tsp

Salt – to taste

Water – as required

Oil – for deep frying

For Manchurian Sauce:

Oil – 1½ tbsp

Garlic – 1 tbsp (finely chopped)

Ginger – 1 tsp (finely chopped)

Green chilli – 1 (slit or chopped)

Onion – 1 small (finely chopped)

Capsicum – ½ cup (chopped)

Soy sauce – 1 tbsp

Tomato ketchup – 1½ tbsp

Red chilli sauce – 1 tsp (adjust to taste)

Vinegar – ½ tsp

Cornflour – 1 tsp (mixed in 2 tbsp water)

Spring onions – for garnish

Salt & pepper – to taste

👩‍🍳 Method:

Step 1: Prepare & Fry Baby Corn

1. In a bowl, mix corn flour, all-purpose flour, rice flour, red chilli powder, salt, and ginger-garlic paste.

2. Add a little water to make a medium-thick batter.

3. Toss baby corn pieces in the batter and coat well.

4. Heat oil in a deep pan and fry baby corn till golden and crisp. Set aside.

Step 2: Make the Sauce

1. In a pan/wok, heat 1½ tbsp oil.

2. Add chopped garlic, ginger, and green chilli. Sauté for a few seconds.

3. Add chopped onions and sauté till translucent.

4. Add capsicum and stir-fry for a minute (keep it slightly crunchy).

5. Add soy sauce, tomato ketchup, chilli sauce, and vinegar. Mix well.

6. Add salt and pepper to taste.

7. Pour in the cornflour slurry to thicken the sauce slightly.

Step 3: Combine

1. Add the fried baby corn to the sauce.

2. Toss everything well on high flame for 1–2 minutes to coat the baby corn evenly.

3. Garnish with chopped spring onions.