Story ProgressBack to home

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

HideShow Media
1.
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.
2.
Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown.
3.
Drain on absorbent paper till required.
4.
Heat the 2 Tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
5.
Add the capsicum and turn around a few times.
6.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
7.
Add the fried corn, turn around a few times and serve.
5
Advertisement
Language
Dark / Light mode