Baby Corn Manchurian | How to make baby corn manchurian

Baby corn manchurian recipe – Baby corn manchurian is a delicious appetizer from the Indo chinese cuisine. Manchurian recipes are not from the authentic Chinese cuisine but are a fusion of the Indian & chinese cuisines. These are quite popular and are served in Indo-chinese restaurants.

Chicken manchurian
Paneer manchurian
Veg machurian
Gobi manchurian
Mushroom manchurian

They are mostly deep fried, loaded with MSG, colors and sauces hence may not be a healthy option to eat these out often. This baby corn starter goes well as a starter or as a side with fried rice or hakka noodles.

I have used minimum amount of corn flour, plain flour and sauces in this recipe. Feel free to use more sauces to make the dish more saucy.

More baby corn recipes
Baby corn gravy
Baby corn fry
Baby corn stir fry

Baby corn manchurian recipe

Baby Corn Manchurian Recipe | How to make baby corn manchurian

Quick to make home style baby corn manchurian recipe. Serve it as a starter or a side with Indo Chinese noodles or fried rice.

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1x2x3x

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

For frying baby corn

• 200 grams baby corn
• 2 tbsp corn flour
• 2 tbsp plain flour or maida (prefer organic, optional)
• salt as needed
• ¼ tsp pepper powder

For manchurian sauce

• 1 tbsp oil as needed
• ½ tbsp ginger finely chopped , (optional)
• 1 tbsp garlic finely chopped
• 2 to 3 tbsp onions finely chopped
• 1 green chili optional – chopped
• 2 to 3 tbsp spring onions chopped
• 2 to 4 tbsp bell pepper or capsicum chopped
• ½ to 1 tbsp soya sauce (prefer naturally brewed)
• ¼ to ½ tbsp vinegar (can use apple cider)
• ¾ to 1 ½ tbsp tomato sauce or ketchup (adjust as needed)
• ¾ to 1 ½ tbsp chilli sauce (adjust as needed)
• 2 tbsp spring onion greens

How to make the recipe

Preparation for baby corn manchurian

• Wash baby corn well under running water. I usually spray some vinegar, leave aside for 5 mins. Rinse them well under running water. You can also boil them in water for 2 to 3 mins. Drain and use.
• Cut them diagonally. Make a thick or thin batter using plain flour, corn flour, salt and pepper after adding little water. Thick batter if you like the flour coated baby corn. I prefer to use less refined flour so I just toss them in dry flour.
• Dip the baby corn and fry in hot oil until golden and crisp. Set them aside.

How to make baby corn manchurian

• Heat a pan with oil on a high heat. Then saute ginger garlic and chilli until it turns fragrant.
• Add onions and saute for 2 to 3 minutes until golden. Saute bell peppers as well for 2 to 3 minutes.
• Next add soya sauce, vineger, tomato sauce, chilli sauce and sugar.
• Pour little water and cook until the sauce thickens. To make baby corn manchurian gravy, add 1 tsp corn flour to a small bowl. Mix it with 3 to 4 tbsp water and pour it to the pan. Allow the sauce to boil and thicken.
• Add pepper and taste the sauce. If desired add more sauces.
• Add fried baby corn and spring onion greens. Toss well. Baby corn manchurian is ready to serve.

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NUTRITION (estimation only)

Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Sodium: 471mg | Potassium: 42mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 12.9mg | Calcium: 5mg | Iron: 0.4mg

Alternative quantities provided in the recipe card are for 1x only, original recipe.

If you are new to cooking, follow my detailed step by step photo instructions for best results.

Preparation for baby corn manchurian

1. Wash babycorn and cut them diagonally. If you like to make a restaurant style baby corn manchurian, then make a batter first. To make the batter, add corn flour, plain flour, salt and pepper powder to a bowl. Add water and make a batter. Dip the baby corn in the batter and fry in oil.

I like to minimise the corn and plain flours so skipped plain flour and used 2 tbsp corn flour. I added the babycorn to a bowl and then corn flour, salt and pepper powder.

2. Tossed everything well, sprinkled little water and tossed again.

3. Deep fry or shallow fry. You can also grill these. I shallow fried in 2 batches.

4. Fry them until golden, drain to a kitchen tissue or a plate.

How to make baby corn manchurian

5. Transfer the oil to a bowl and keep little in the pan. Put on the flame to high this lends a smoky flavor. Fry ginger garlic until they smell good. Add onions and spring onion whites. Saute for 2 to 3 minutes.

6. Add capsicums, saute for 2 to 3 minutes.

7. Add ½ to 1 tbsp. soya sauce.

8. Add ¼ to ½ tbsp. vinegar.

9. Add ¾ to 1 ½ tbsp tomato sauce and ¾ to 1 ½ tbsp. chilli sauce (optional).

10. Add ½ tsp sugar and 2 to 3 tbsp. water to make a sauce. Check the sweet sour levels by tasting. Add more tomato or chilli sauce if needed. Above mentioned quantities are what i use. If you like to make a gravy, stir in 1 tsp corn starch (corn flour) in 3 tbsps water. For more gravy, add more sauces and more corn flour. Cook until the sauce thickens.

11. Add baby corn, spring onions greens and saute for 2 to 3 minutes.

Serve baby corn manchurian as a starter or snack. You can serve a gravy dish with fried rice or noodles. Garnish with spring onions.