baby corn manchurian recipe

i am posting a favorite indo chinese recipe of baby corn manchurian. this is a crispy, crunchy and a dry version of baby corn manchurian. excellent as a starter or as a brunch snack.

the recipe is very simple and does not take much of your time. you can even make this baby corn manchurian as a quick brunch. with bread, rotis or naan also the manchurian taste good.

i had made the baby corn manchurian along with goan mushroom curry. both were a delicious combo with steamed rice.

you might like to check more manchurian recipes:

1. veg manchurian
2. gobi manchurian
3. mushroom manchurian
4. paneer manchurian recipe

baby corn manchurian recipe details below:

4.8 from 4 reviews

baby corn manchurian

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

an excellent starter of fried batter coated baby corn stir fried in a spicy, sweet & umami indo chinese sauce.

Author: dassana

Recipe type: appetiser, brunch

Cuisine: indo chinese

Serves: 2-3

Ingredients

for making the batter:

• 1 packet of babycorn
• 1 small capsicum/green bell pepper – julienned or chopped (optional)
• 2 tbsp cornflour/corn starch
• 4 tbsp all purpose flour/maida
• ½ tsp ginger garlic paste (optional)
• ½ tsp black pepper powder or crushed black pepper
• water as required
• salt as required
• oil for shallow frying the babycorn

for the manchurian sauce.

• 2 spring onions, chopped – reserve some greens for garnishing
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• ½ inch ginger, finely chopped
• 4-5 garlic, finely chopped
• 1 tbsp soy sauce
• 1 tbsp tomato sauce
• ½ tsp black pepper powder or crushed black pepper
• ½ tsp red chilli powder
• ½ tbsp finely chopped celery
• 2 tbsp sunflower oil or sesame oil
• salt and sugar as required

Instructions

preparing the batter:

1. rinse the baby corn in water.
2. chop them if they are slightly big.
3. in a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.
4. add water and make a thick batter.
5. dip the baby corn in the batter and coat them evenly.
6. shallow fry the baby corn till they are golden brown and crisp.

preparing the sauce.

1. heat oil in a wok or kadai.
2. add the spring onions and stir fry till they become transparent.
3. add the ginger, garlic, green chilies and celery.
4. stir fry for a minute.
5. now add the soy sauce & tomato sauce.
6. stir and mix well.
7. add the fried baby corn.
8. stir and season with salt, sugar, pepper & red chilli powder.
9. stir again till the sauce coats the baby corn evenly.
10. serve baby corn manchurian hot garnished with spring onion greens.

Notes

please note i have not added any capsicum to the manchurian as i did not have them. the amount of sauces and spice powders can be adjusted.

3.2.1652