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Baby corn manchurian (dry) recipe | how to make baby corn manchurian

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Last updated on January 23rd, 2018

 Baby corn manchurian reipe with step by step photos. Today I have an all time favorite,most popular indo chinese fare for you all, dry baby corn manchurian recipe.
baby corn manchurian recipe
Baby corn manchurian recipe is a popular indo chinese starter. However I sometimes serve baby corn manchurian dry as side dish for fried rice or noodles too. Manchurian recipes are always a hit at home and I they are very easy to prepare too. The manchurian sauce remains common and you can be creative and add any vegetable or even leftover idli, soya chunks too make dry manchurian.

Baby corn manchurian tastes excellent. baby corn is already crispy and when shallow fried it turns even more crispy and delicious. If your baby corns are very tender and short you can keep them as such and shallow fry, if they are some what big you can cut each baby corn into 2 and make baby corn manchurian recipe. For all indo chinese recipes I prefer sesame oil, they impart a nice flavor to the dish. If you do not have sesame oil handy you can use Indian gingely oil or olive oil. If you do not want to use bottled soy sauce in baby corn manchurian recipe, you can leave it out, the manchurian will be still tasty and flavorful. Make sure you add loads of spring onions, ginger etc.

 

To make baby corn manchurian recipe, I have used colored bell peppers in manchurian sauce. Bell peppers are optional in manchurian sauce but they add to the taste and flavor of the dish. The thickness of sauce is an individual preferance. If you want to make very dry baby corn manchurian, you can make the sauce more thick and just coat the fried baby corn else you can make it a bit thin too. Just increase/ decrease the amount of corn flour in the sauce.

Here is how to make dry baby corn manchurian recipe, do give this easy restaurant style baby corn manchurian a try!

If you are looking for more manchurian recipes  do check paneer manchurian, idli manchurian, veg manchurian.

 

Baby corn manchurian recipe with step by step photos.

1. Peel and chop the baby corn into 1 inch pieces.

2. Bring plenty of water in a vessel and par boil the cut baby corns for 3-4 minutes. Drain and wipe gently with a kitchen towel.

crispy chilli baby corn step 1

3. Take maida,corn flour,pepper powder and salt in a mixing bowl. Add baby corn pieces and mi well. Add just 1-2 tablespoons water for binding.

crispy chilli baby corn step 2

crispy chilli baby corn step 3

4. Heat oil in a shallow frying pan and shallow fry the batter coated baby corns till golden brown. Drain and set aside.

crispy chilli baby corn step 4

In the same kadai remove excess oil retaining about 2 tablespoons of oil. Add chopped ginger garlic, spring onion whites. Fry for 2-3 minutes. Add chopped onions and saute for few minutes.

Idli Manchurian step 3

5. Add chopped baby corns (if using), chopped bell peppers and saute in high flame for 3-4 minutes. Let the veggie be crunchy.

6. Add soy sauce, ketchup,pepper powder, salt, sugar and mix well. Let the consistency thicken a bit.

7. Add the fried baby corns, toss quickly and remove from flame. Add spring onion greens and serve baby corn manchurian hot.

Baby corn manchurian recipe card below:

 

5 from 7 votes
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Baby corn manchurian (dry) recipe | how to make baby corn manchurian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Baby corn manchurian recipe, quick and easy to make restaurant style baby corn manchurian recipe with easy steps.
Course: starter
Cuisine: Indo chinese
Servings: 3
Calories: 357 kcal
Author: Harini
Ingredients (1 cup=250 ml)
  • 10 fresh tender baby corns
  • 1/2 green bell pepper cubed
  • 1/2 yellow bell pepper cubed
  • 3 tablespoons corn flour
  • 4 tablespoons maida/all purpose flour
  • 1/2 teaspoon white pepper powder
  • Salt
  • Oil for shallow frying
  • For manchurian sauce
  • 2 large ripe tomatoes pureed OR 3 tablespoons tomato sauce
  • 2 teaspoons soy sauce
  • 1 small onions sliced thin
  • 1/2 cup spring onion whites chopped fine
  • 1/4 cup spring onion greens for garnish
  • 1/4 cup thick cilantro stem chopped fine/celery
  • 1 tablespoon ginger paste
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chilli flakes
  • 2 tablespoons corn flour mixed with 1/4 cup water
  • Sesame oil
  • Salt
Instructions
  1. Peel and chop the baby corn into 1 inch pieces.
  2. Bring plenty of water in a vessel and par boil the cut baby corns for 3-4 minutes. Drain and wipe gently with a kitchen towel.
  3. Take maida,corn flour,pepper powder and salt in a mixing bowl. Add baby corn pieces and mi well. Add just 1-2 tablespoons water for binding.
  4. Heat oil in a shallow frying pan and shallow fry the batter coated baby corns till golden brown. Drain and set aside.
  5. In the same kadai remove excess oil retaining about 2 tablespoons of oil. Add chopped ginger garlic, spring onion whites. Fry for 2-3 minutes. Add chopped onions and saute for few minutes.
  6. Add chopped baby corns (if using), chopped bell peppers and saute in high flame for 3-4 minutes. Let the veggie be crunchy.
  7. Add soy sauce, ketchup,pepper powder, salt, sugar and mix well. Let the consistency thicken a bit.
  8. Add the fried baby corns, toss quickly and remove from flame. Add spring onion greens and serve baby corn manchurian hot.
Recipe Notes

1.If you prefer you can add 1 teaspoon soy sauce,along with tomato puree.
2.You can deep fry the baby corns if needed,but the dish will be as light as this.

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