Easy Baby Corn Manchurian Recipe | Baby Corn Manchuria Dry Recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: starters
- Cuisine: indo chinese
Ingredients
!for batter:
- ½ cup maida
- 2 tbsp corn flour
- ½ tsp chilli powder
- ½ tsp salt
- 1 tsp ginger garlic paste
- 10 baby corn (chopped)
- water (for batter)
- oil (for frying)
!for manchurian sauce:
- 2 tbsp oil
- 4 cloves garlic (finely chopped)
- 2 chilli (chopped)
- 2 tbsp spring onion (chopped)
- ½ onion (chopped)
- ½ capsicum (chopped)
- 2 tbsp tomato sauce
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 2 tbsp vinegar
- ¼ tsp chilli powder
- ¼ tsp pepper powder
- ¼ tsp salt
- ¼ tsp sugar
- 3 tbsp corn flour slurry
Method
- Firstly, in a large bowl take ½ cup maida, 2 tbsp corn flour, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.
- Add water as required and prepare a smooth thick batter.
- Now add 10 baby corn and coat with batter.
- Deep fry in hot oil, keeping the flame on medium.
- Stir occasionally, until the baby corn turns golden and crispy.
- Drain off the baby corn and keep it aside.
- In a large wok heat 2 tbsp oil. Add 4 cloves garlic, 2 chilli, 2 tbsp spring onion and stir fry on high flame.
- Add ½ onion, ½ capsicum and stir fry on high flame.
- Also add 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp chilli sauce, 2 tbsp vinegar, ¼ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp salt and ¼ tsp sugar.
- Stir fry until all the sauces are combined well.
- Now add 3 tbsp corn flour slurry and mix until the sauce thickens. To prepare the slurry, mix 1 tsp corn flour in 3 tbsp water until there are no lumps.
- Once the sauce turns glossy, add in fried baby corn, 2 tbsp spring onion and toss.
- Mix until the sauce is coated well.
- Finally, enjoy Crispy Baby Corn Manchurian with tomato sauce.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.