Baby Corn Manchurian Dry
This Dry Baby Corn Manchurian is an excellent starter of fried batter coated baby corn stir-fried in a spicy, sweet & umami manchurian sauce.
Servings: 3
Calories: 275kcal
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
Calories: 275kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 812mg | Potassium: 350mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1618IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 2mg | Vitamin B6: 1mg | Vitamin C: 62mg | Vitamin E: 6mg | Vitamin K: 21µg | Calcium: 21mg | Vitamin B9 (Folate): 64µg | Iron: 1mg | Magnesium: 32mg | Phosphorus: 97mg | Zinc: 1mg
