Baby Corn Manchurian Dry and Gravy (2 Ways)

Baby Corn Manchurian is a spicy, sweet and sour Indian Chinese fusion dish. It can be made dry or with gravy. I have shared both these versions in this post.

  • Baby Corn Manchurian Gravy – Best for Chinese Main Course
  • Baby Corn Manchurian Dry – An excellent starter dish

Both these recipes are easy, taste good and are vegan. You can make either of them as per your taste.

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baby corn manchurian gravy recipe

About Baby Corn Manchurian Gravy

The recipe of Baby corn manchurian gravy has spicy, sweet, umami and sour tastes that taste great with veg fried rice or veg noodles or hakka noodles.

To make this dish, the baby corn are coated with corn starch (corn flour) and then fried. The fried baby corn are then tossed in a spicy sweet gravy made with onions, capsicum (green bell pepper), spices and some sauces.

To save time, I have deep fried them. But you can shallow fry or pan fry too. Sometimes I also pan fry them.

When making the gravy or sauce, you can add alter the amounts of soy sauce, chilli sauce and tomato ketchup as per your requirements.

Serve Baby Corn Manchurian Gravy with a rice dish like veg fried rice or burnt garlic fried rice or 5 spice rice or cumin rice or even plain steamed rice.

How to make Baby Corn Manchurian Gravy

Frying Baby Corn

1. Rinse and then chop 250 grams baby corn in 2 to 3 pieces. If they are small in size then no need to chop them.

baby corn to make baby corn manchurian gravy recipe

2. Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper and ¼ teaspoon salt
 or add as per taste.

baby corn to make baby corn manchurian gravy recipe

3. Then add 2 tablespoons corn flour (corn starch).

baby corn to make baby corn manchurian gravy recipe

4. Mix very well.

baby corn to make baby corn manchurian gravy recipe

5. Heat oil as required in a kadai or pan. You can deep fry or shallow fry the baby corn. Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.

frying baby corn to make baby corn manchurian gravy recipe

6. Add the baby corn pieces.

frying baby corn to make baby corn manchurian gravy recipe

7. Begin to fry at medium flame. When one side is crisp and light golden, turn over and fry the second side.

frying baby corn to make baby corn manchurian gravy recipe

8. Flip a couple of times and fry till the baby corn pieces become golden and crisp.

frying baby corn to make baby corn manchurian gravy recipe

9. Remove with a slotted spoon.

frying baby corn to make baby corn manchurian gravy recipe

10. Place fried baby corn on kitchen paper towels. Continue to fry this way in batches.

frying baby corn to make baby corn manchurian gravy recipe

Making Corn Flour Paste

11. In a small bowl take 2 tablespoons corn flour (corn starch).

making baby corn manchurian gravy recipe

12. Add 2 tablespoon water.

making baby corn manchurian gravy recipe

13. Mix very well to form a smooth paste. Keep aside.

making baby corn manchurian gravy recipe

Making Baby Corn Manchurian with Sauce

14. In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chilies.

making baby corn manchurian gravy recipe

15. Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.

making baby corn manchurian gravy recipe

16. Next add ⅓ cup chopped spring onions.

making baby corn manchurian gravy recipe

17. Stir fry on medium to high flame for 1 minute.

making baby corn manchurian gravy recipe

18. Then add ¼ cup finely chopped capsicum (green bell pepper).

making baby corn manchurian gravy recipe

19. Mix very well.

making baby corn manchurian gravy recipe

20. Stir fry on medium to high flame for 2 minutes.

making baby corn manchurian gravy recipe

21. Reduce the flame and then add 2 tablespoons tomato ketchup, 1 tablespoon soy sauce and 
½ tablespoon red chili sauce (or sweet red chili sauce or sriracha sauce).

making baby corn manchurian gravy recipe

22. Mix very well.

making baby corn manchurian gravy recipe

23. Add 2 cups of water. For a thick gravy or sauce you can add less water.

making baby corn manchurian gravy recipe

24. Mix very well and simmer on a medium to high flame.

making baby corn manchurian gravy recipe

25. Let the water come to a boil.

making baby corn manchurian gravy recipe

26. Reduce the flame. Then add the corn starch paste. Stir the paste and then add as the corn starch settles down at the bottom of the bowl.

making baby corn manchurian gravy recipe

27. As soon as you add corn starch paste mix very well. In case you see lumps, then using a wired whisk stir and mix. Stirring with wired whisk helps in breaking the lumps.

making baby corn manchurian gravy recipe

28. Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.

making baby corn manchurian gravy recipe

29. Then add salt as per taste.

making baby corn manchurian gravy recipe

30. Add ¼ teaspoon black pepper powder or as required.

making baby corn manchurian gravy recipe

31. Add ½ teaspoon sugar or as per taste.

making baby corn manchurian gravy recipe

32. Mix very well. check the taste and add more salt, pepper, sugar or any of the sauces if required.

making baby corn manchurian gravy recipe

33. Add the fried baby corn.

making baby corn manchurian gravy recipe

34. Mix again.

baby corn manchurian gravy recipe

35. Switch off the flame and add ¼ cup chopped spring onion greens.

baby corn manchurian gravy recipe

36. Lastly add ½ teaspoon rice vinegar or white vinegar or apple cider vinegar. Mix well.

making baby corn manchurian gravy recipe

37. Garnish with some chopped spring onions while serving. Serve Baby Corn Manchurian Gravy with veg fried rice or cumin rice or veg noodles or plain steamed rice. You can also serve with chapatis or phulkas. For more baby corn recipes you can check this collection of Baby Corn Recipes.

baby corn manchurian recipe
More Manchurian Recipes

This recipe post is from the archives and has been republished and updated on 28 May 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Baby Corn Manchurian Gravy

4.84 from 12 votes
A spicy, sweet and sour Baby Corn Manchurian gravy that tastes great with veg fried rice or veg noodles.
baby corn manchurian gravy recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Course:main course
Cuisine:indo chinese
Diet:vegan,vegetarian
Difficulty Level:Easy
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients 

For Frying Baby Corn

  • 250 grams baby corn
  • 2 tablespoons corn flour (corn starch)
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon salt
  • oil as required for deep frying or shallow frying or pan frying

For Corn Flour Paste

  • 2 tablespoons corn flour (corn starch)
  • 2 tablespoon water

For Making Gravy or Sauce

  • 2 tablespoons oil (toasted sesame oil or sunflower oil)
  • 1 teaspoon finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped green chillies
  • cup chopped spring onions (scallions)
  • ¼ cup finely chopped capsicum (green bell pepper)
  • 2 tablespoons tomato ketchup or add as required
  • 1 tablespoon soy sauce or add as required
  • ½ tablespoon red chili sauce or sweet red chili sauce or sriracha sauce or add as required
  • 2 cups water or add as required
  • salt as required
  • ¼ teaspoon black pepper powder
  • ½ teaspoon sugar - optional
  • ¼ cup chopped spring onion greens (scallion greens)
  • ½ teaspoon rice vinegar or white vinegar or apple cider vinegar
  • some chopped spring onions (scallion greens) for garnish

Instructions

Frying Baby Corn

  • Rinse and then chop 250 grams baby corn in 2 to 3 pieces. If they are small in size then no need to chop them.
  • Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper powder and ¼ teaspoon salt
 or add as per taste.
  • Then add 2 tablespoons corn flour (corn starch). mix very well.
  • Heat oil as required in a kadai or pan. You can deep fry or shallow fry.
  • Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.
  • Add the baby corn pieces. begin to fry at medium flame.
  • When one side is crisp and light golden turn over and fry the second side.
  • Flip a couple of times and fry till the baby corn pieces become golden and crisp. Remove with a slotted spoon.
  • Place them on kitchen paper towels. Continue to fry this way in batches.

Making Corn Flour Paste

  • In a small bowl take 2 tablespoons corn flour (corn starch).
  • Add 2 tablespoon water. Mix very well to form a smooth paste. Keep aside.

Making Baby Corn Manchurian Gravy

  • In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chilies.
  • Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.
  • Next add ⅓ cup chopped spring onions.
  • Stir fry on medium to high flame for 1 minute.
  • Then add ¼ cup finely chopped capsicum (green bell pepper). mix very well.
  • Stir fry on medium to high flame for 2 minutes.
  • Reduce the flame and then add 2 tablespoons tomato ketchup, 1 tablespoon soy sauce, 
½ tablespoon red chili sauce or sweet red chili sauce or sriracha sauce. Mix very well.
  • Add 2 cups water. For a thick gravy or sauce you can add less water. Mix well and simmer on a medium to high flame.
  • Let the water come to a boil.
  • Reduce the flame. Then add the corn starch paste. Stir the paste and then add. As the corn starch settles down at the bottom of the bowl.
  • As soon as you add corn starch paste mix very well. In case you see lumps, then using a wired whisk stir and mix. Stirring with wired whisk helps in breaking the lumps.
  • Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.
  • Then add salt as per taste, 
¼ teaspoon black pepper powder and ½ teaspoon sugar. 
  • Mix very well. Check the taste and add more salt, pepper, sugar or any of the sauces if required. 
  • Add the fried baby corn and mix again.
  • Switch off the flame and add ¼ cup chopped spring onion greens.
  • Lastly add ½ teaspoon rice vinegar or white vinegar or apple cider vinegar. Mix well.
  • Garnish the gravy with some chopped spring onions while serving. 
  • Serve with Baby Corn Manchurian with veg fried rice, burnt garlic fried rice, veg noodles or plain steamed rice. You can also serve with chapatis or phulkas.

Notes

  1. Frying: You can deep fry or shallow fry or pan fry baby corn. While deep frying or shallow frying, check the oil temperature by adding one piece of baby corn. If it gradually comes on top, then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, then the oil has become very hot, so lower the flame. Use sunflower oil or safflower oil while frying.
  2. Seasonings: You can reduce or increase the seasonings and sauces as per your taste preferences. 
  3. Substitutions:
    1. Spring Onions or Scallions: Use shallots or onions (white or red) if you do not have scallions.
    2. Soy sauce: You can use Bragg Aminos Liquid or Tamari.
    3. Corn Flour (Corn Starch): Substitute with Potato Starch, Tapioca Starch, Rice Flour or All-purpose flour.
    4. Rice vinegar: Replace with apple cider vinegar or white vinegar or mirin.
    5. Oil for the gravy or sauce: Using toasted sesame oil gives a nutty flavor. You can even use sunflower oil or any other neutral tasting oil when making the sauce. 

Nutrition Info (approximate values)

Nutrition Facts
Baby Corn Manchurian Gravy
Amount Per Serving
Calories 196 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 799mg35%
Potassium 226mg6%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 395IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 15mg18%
Vitamin E 4mg27%
Vitamin K 31µg30%
Calcium 17mg2%
Vitamin B9 (Folate) 24µg6%
Iron 1mg6%
Magnesium 23mg6%
Phosphorus 57mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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About Dry Baby Corn Manchurian Recipe

Dry Baby Corn Manchurian is an excellent starter of fried batter coated baby corn tossed in a spicy, sweet & umami manchurian sauce.

This is one of my favorite Indo Chinese recipe of crispy, crunchy baby corn. 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 as a quick brunch with bread, roti or naan.

Personally while making baby corn recipes, I like them to be little hot and spicy. I guess, most people like to have spicy versions of baby corn recipes.

baby corn manchurian recipe

I had made this dry Baby Corn Manchurian along with Goan mushroom curry. Both were a delicious combo with steamed rice.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Baby Corn Manchurian Dry

4.85 from 13 votes
This Dry Baby Corn Manchurian is an excellent starter of fried batter coated baby corn stir-fried in a spicy, sweet & umami manchurian sauce.
baby corn manchurian recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Course:appetizers,brunch
Cuisine:indo chinese
Diet:vegan,vegetarian
Difficulty Level:Easy
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients 

For Frying

  • 200 grams baby corn
  • 2 tablespoons corn flour (corn starch)
  • 4 tablespoons all purpose flour
  • ½ teaspoon ginger-garlic paste, optional
  • ½ teaspoon black pepper powder or crushed black pepper
  • water as required
  • salt as required
  • oil as required for shallow frying the babycorn

For Sauce

  • 2 small spring onions, chopped - reserve some greens for garnishing
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • ½ inch ginger, finely chopped
  • 4 to 5 medium garlic cloves, finely chopped
  • 1 small capsicum (green bell pepper), julienned or chopped, optional
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato sauce
  • ½ teaspoon black pepper powder or crushed black pepper
  • ½ teaspoon red chilli powder
  • ½ tablespoon finely chopped celery - optional
  • 2 tablespoons sunflower oil or sesame oil
  • salt and sugar as required

Instructions

Making Batter

  • Rinse the baby corn in water.
  • Chop them if they are slightly big.
  • In a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.
  • Add water and make a thick batter.
  • Dip the baby corn in the batter and coat them evenly.
  • Shallow fry the baby corn till they are golden brown and crisp.

Making Baby Corn Manchurian Dry

  • Heat oil in a wok or kadai.
  • Add the spring onions and stir fry till they become translucent.
  • Add the ginger, garlic, green chilies and celery. Stir fry for 4 to 5 seconds. If using capsicum, then add at this step and stir fry for a couple of minutes. The capsicum need to be half-done.
  • Now add the soy sauce & tomato sauce. stir and mix well.
  • Add the fried baby corn.
  • Stir and season with salt, sugar, pepper & red chilli powder.
  • Stir again till the sauce coats the baby corn evenly.
  • Serve dry 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.

Nutrition Info (approximate values)

Nutrition Facts
Baby Corn Manchurian Dry
Amount Per Serving
Calories 275 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 812mg35%
Potassium 350mg10%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 1618IU32%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 62mg75%
Vitamin E 6mg40%
Vitamin K 21µg20%
Calcium 21mg2%
Vitamin B9 (Folate) 64µg16%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 97mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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68 comments/reviews

  1. Hi Dasanna
    Thank you for sharing wonderful vegetarian recipes.Its been quiet sometime I wanted to write review but somehow couldn’t.I have tried almost all your recipes and they are the best. Anytime I want to try something new I just open veg recipes and do it without a second thought (especially when there are guests at home). I am also passionate about cooking and this site has helped me be more confident in cooking new recipes every day. Keep up the great work????????5 stars

  2. Another dish which turned out to be perfect , thank you!5 stars

  3. This is the best blog on internet. I love cooking and i blindly follow all the recipes in the blog. I have never been disappointed.

    Great work…keep it up!!

    • thanks a lot AK. glad to know.

  4. Hi Dassana, can I skip the celery?

    • shreya, yes you can skip celery.

  5. Hi dasanna.. I just love all of your recepies.i tried few..it comes out so well.. couldn’t resist to write to u..thanks?

    • thankyou so much nupur glad to know you like our recipes 🙂

  6. I tried today itz so tasty thank u.

  7. Hi…i want the recipe of vegiee fingers….plz upload it

    • sure anuja have taken your request on our file thanks.

  8. I am fond of cooking I liked them i will try

    • surely try geeta and let us know how it was?

  9. Dasana ji I wanna know r baby corns good for health

    • shabana yes baby corn is good for health.

  10. Just awesome explained the recipe

    • thanks shreyansh

  11. Thanks for the detailed recipe. I think (I hope) I exactly replicated the above in first attempt.4 stars

    • welcome nitu

  12. Hi Dassana,
    How many grams of baby corn I should use? Can’t buy them in packet here. I’d like to try this one. All recipes on your site are great! Thank you very much.

    • welcome sari. use 150-200 grams.

  13. yummy!

  14. tried it today. it is awesome. my husband didn’t leave one piece also. thank uuuuuuuuuuu5 stars

    • welcome sarayu. glad to know this.

  15. very good recipe. I tried and it came out very well.

    Thank you

    Sthiti

    • welcome sthiti. glad to know this.

  16. It came out very nice. The proportions of ingrediants are perfect.5 stars

    • thanks sindhu

  17. my favorite dish thank u for uploading the recipe i will surely try it very delicious dish
    when i was seeing the pic my mouth was watering5 stars

    • welcome vasundhara

  18. Hi Dassana, it is my mistake may be that i can’t see recipe with pictures that earlier i think it was.. is this changed? recipe with pic was great for quick recap rather time consuming video ..

    • no sangeeta. very few recipes have videos. and some recipes do not have step by step pics. but i am adding step by step pics gradually in the already posted recipes.

  19. Just made this and it was very tasty. We all enjoyed it. Will definitely be making it again.5 stars

    • thanks kneesha for sharing positive feedback.

  20. Thanks for the reply….yeah,sorry typo error paneer it is.

    • fine. i thought so. you can use paneer. i think if using both baby corn and paneer, then 1/2 kg of both would be fine.

  21. Hey Dassana,thanks for sharing a super yummy recipe in such an easy way. I am thinking of making it for my daughter’s b’day party for 30 people for appetizer.can I add pander also in this. If yes,then how much pander and how much baby corns will be enough ? And one thing more,can I make it a day ahead ?

    • i think you will need about a kilo of babycorn. what is pander? do you mean paneer? you can make a day ahead. but the crispiness will be lost.

  22. I’m college going women ur recipes are really interesting n I love to cook..n share my foods wit my friends n family thank u4 stars

    • welcome bhuvanya and thanks for positive feedback.

  23. Like!

  24. Many thanks for this recipe. The shallow frying option is a such a relief among most of the Manchurian recipes that require deep frying.
    My family relishes to have this oil controlled yet so tasty dish.

    • welcome nayana.

  25. Ur receipe is very nice and is not confusing .thanks for sharing

    • thanks vijeyta

  26. Your recipes are really practical , affordable and nutritious.
    Its easy and all ingredients accessible.
    I love your cookin tips!!

    • thanks anusha for the sweet words

  27. This is by far the best Kitchen on the Internet. And I have surfed many! :p
    Wishes from a Humble family man and a Videographer.
    A special mention to those pics you add, they just make a delight reading through the recipe.
    Thanks a lot.

    • thanks suraj for these words. am humbled. thanks once again.

  28. Hey Dassana,
    I have been following your recipes and I tried this just this evening and it was simply superb! Thanks a lot for making it easy. Looking forward for more !

    • thanks asha for trying the recipe and glad to know it was superb. will post some more recipes.

  29. I will tell my mother to cook this food item.. I love to eat manchurian and also baby corns.. But never thought of this recipe.. It is simple to cook and seems delicious.. Thanks for sharing the brilliant idea 🙂

    • thanks dhruv and do try the recipe.

      • hey dassana….the recipe is simply superb…!!this is d first starter i’ve made n it worked:)thx a lot:)

        • thanks bhavna.

  30. Happy house hunting, Dassana..this will also pass. Happy Diwali to you and your family! This baby corn Manchurian is perfect for a weekend treat.

    • hey thanks sanjeeta. i know this too shall pass, but when in the moment it is passing, life becomes unsettled.

  31. This is really mouthwatering recipe. I wish I could grab one from the bowl. 🙂

    Good luck on house hunting. I hope it get sorted soon.5 stars

    • thanks…

  32. I’ve had to move twice since starting my blog–such a pain! Recipes without pictures! Ugh. Good luck house hunting… The corn looks delicious.

    • thanks laura.

  33. Mmmm! Looks delicious! I always love seeing Diwali recipes this time of year 🙂 Good luck house hunting so you can get back to making more delicious festive dishes!5 stars

    • thanks

  34. hey dassana, i have just posted the meethi and namkeen mathri on the blog and came here and read about yours. 🙂
    This dry manchurian had given me some ideas for my diwali snack this time. thanks a lot for your recipe. 🙂

    • welcome charul.5 stars

  35. nice idea of shallow frying and making it healthy 🙂

    • Can I use canned babycorn

      • rajni, yes you can.