Baby Corn Manchurian Recipe
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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
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.