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Baby Corn Manchurian Recipe

Baby Corn Manchurian

Coated with batter and fried crisp, baby corns are stirred in seasoning and a succulent sauce.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Baby Corn Manchurian

  • 1/4 kg baby corn-peeled and blanched
  • 2 eggs-slightly beaten
  • 3/4 cup maida
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1/4 tsp ajino moto (optional)
  • 2 Tbsp oil
  • 1 tsp finely chopped garlic
  • 1/2 cup finely chopped onions
  • 1 large capsicum-chopped fine
  • For Sauce (mix together):
  • 3 Tbsp cornflour
  • 1/2 cup water (to blend cornflour)
  • 2 Tbsp vinegar
  • 2 tsp salt
  • 2 tsp soya sauce
  • 1/2 cup tomato puree
  • 2 Tbsp chopped celery
  • 1/4 tsp ajino moto (optional)
  • 2 cups water
  • Oil for deep frying

How to Make Baby Corn Manchurian

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Mix together the egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Coat the baby corn with this batter and leave for 5-10 minutes.
Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown.
Drain on absorbent paper till required.
Heat the 2 Tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried corn, turn around a few times and serve.
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