Baby Corn Manchurian is a Indo-Chinese crispy starter dish that is rich in sauces and spices. This is a good starter dish that is easy to cook with our simple recipe. It goes well with a couple of drinks or just as a tasty snack!
Try out our recipe today and see how easy it is!
Baby Corn Manchurian
Baby Corn Manchurian is a crispy, delicious Indo Chinese crispy starter made with Baby Corns and sauces.
Equipment
- Frying Pan
Ingredients
Baby Corn Fry
- 250 gms Baby Corn
- 4 cups Water
- 1 teaspoon Salt
Preparing the Manchurian
- 3 tbsp Oil
- 1 tbsp finely minced Ginger
- 1 tbsp finely chopped Garlic
- 2 Nos. Green Chillies (slit)
- 2 Nos. Onions cut into big square pieces
- 1 No. Green Capsicums (Bell Peppers) cut into medium square pieces
- 1 teaspoon Red Chilli powder
- 1 teaspoon Crushed Peppercorns
- 1 tbsp Tomato Ketchup
- 2 tbsp Red Chilli Sauce
- 1 teaspoon Vinegar (you can use lemon juice too if preferred)
- 1 tbsp Dark Soya Sauce
- ¼ cup Warm Water
- 1 tbsp Corn Flour
- 1 tbsp Honey
- 1 pinch salt (as per taste)
Instructions
Baby Corn Fry
- Cut 250 gms of Baby Corn vertically first and then horizontally to create 4 pieces from one Baby corn
- Boil 4 cups of water and 1 teaspoon of Salt. Once water comes to boil, add the cut Baby corns and let it boil for 7 minutes.
- Turn off the stove and drain the water and take the Baby corns into a bowl.
- Add ¼ cup of All purpose flour (Maida) to the bowl.
- Add ¼ cup of Corn flour.
- Add 1 teaspoon of Salt.
- Add 2 teaspoons of Ginger Garlic paste.
- Mix well so that the flours get properly stuck to the Baby corns. Use a 1-2 teaspoons of water to allow the flours to mix well and stick to the Baby corn. Keep this aside.
- Take oil into a pan for Deep frying and let the oil heat properly.
- Deep fry the coated Baby corn in batches until they are slightly golden in colour.
- Take them out and drain the oil and keep it aside.
- Do a repeat deep fry again until the Baby corn are golden brown in colour. Deep frying these twice will ensure that the Baby corn are crispy and crunchy.
- Keep the Baby corn aside and prepare the Manchurian sauces.
Preparing the Manchurian
- Take a frying pan (Kadai) and heat 3 tbsp of Oil.
- Add 1 tbsp of chopped Garlic and 1 tbsp of chopped Ginger to the oil and sauté until a nice aroma of the Garlic rises up.
- Add 2 Nos. of slit Green chillies and sauté for a few seconds.
- Add 2 Nos. of cut onions, mix well and saute for a minute.
- Add 1 No. Green Capsicum cut into big pieces and sauté further for another minute, while stirring occasionally.
- Add 1teaspoon of Red Chilli powder.
- Add 1 teaspoon of crushed Pepper corns.
- Add 1 tbsp of Tomato Ketchup.
- Add 2 tbsp of Red Chilli Sauce.
- Add 1 teaspoon of Vinegar. You can substitute with Lemon juice if required.
- Add 1 tbsp of Dark Soya Sauce and mix well. Sauté for 1-2 minutes.
- Add ¼ cup of Warm Water and mix well. Allow the sauce to boil.
- Mix 1 tbsp of Corn flour in 2 tbsp of water separately and mix well. Add this to the frying pan and mix well.
- You can sprinkle a little salt (a pinch) if required. Remember: All the sauces that we have added already have salt in them and that would be enough. You need to add only as per your taste if required.
- Add 1 tbsp of Honey and mix well.
- Add the Baby corn you have kept aside and mix well to ensure that each baby corn is coated well with the sauces.
- Turn off the stove and serve hot.
Nutrition
Calories: 91kcal
Tried this recipe?Let us know how it was!
Looks delicious. Will try this out in this week. Thanks for the detailed pictures. Can you try to post videos as well of your recipes?
Awesome