Baby Corn Manchurian Recipe | Easy Restaurant style Crispy Dry Baby Corn Manchuria
Baby Corn Manchurian Recipe was one I am trying to make for long time but here in US its difficult to fresh baby corn, we have only canned baby corn. But this year(2019 &2020..) I decided to grow baby corn in my backyard and it was a huge success. We got 7 Baby corn in the first reap and decided to Baby Corn Manchurian Recipe.
If you don’t have availability to fresh baby corn, you can use canned baby corn. You can serve this Baby corn manchurian as an appetizer or side dish for noodles, fried rice etc. This popular Indo chinese dish is one of my favorite and I always order when I go out to restaurants but making from scratch with homegrown baby corn is so exciting and the taste is mind blowing.!
I made this traditional restaurant style, so I would highly recommend to follow the steps to the point, otherwise you will not get crispy restaurant style Baby Corn manchuria. For crispy Manchuria you need to fry the baby corn twice, this way they don’t become soggy when we add them to the manchurian sauce.
You can add several vegetables like bell pepper(capsicum), julienned carrots, beans etc to the manchurian sauce to make it more healthy. If your family or you love manchurian then this baby corn manchurian is a must try recipe, trust me you will not be disappointed.
Looking for Healthy Snack recipe?
Try this Air Fryer Crispy Onion Pakoda Recipe
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I hope you try out this amazing Restaurant style Cripsy Baby Corn Manchurian recipe and do comment below and let me know how you like this recipe.
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Baby Corn Manchurian Recipe | Easy Restaurant style Crispy Dry Baby Corn Manchuria
For Crispy Baby corn
- 16-18 medium sized Baby corn (cut into1 inch pieces)
- 1 cup All purpose flour (Maida)
- 1/3 cup Corn flour
- 1 tsp Kashmiri Red chili powder – for color (optional)
- 1 tsp Salt (or adjust per taste)
- 1/4 cup Water (or as needed.)
- 2-3 cups Oil (for deep frying )
For Manchurian sauce
- 2 tbsps Sesame oil ((or oil of your choice))
- 1.5-2 tbsps Ginger Garlic paste ((substitute with 1 tbsp ginger 1tbsp garlic))
- 2 Green chilies (finely chopped (or as per taste))
- 1 small Onion (thinly sliced)
- 1 small bunch Spring/Green Onions (finely chopped)
- 1 Bell pepper (capsicum) (cubed )
- 1.5 tbsp Soy Sauce
- 2 tbsp Chili Sauce ((adjust per taste))
- 3-4 tbsps Tomato Sauce (or Ketchup)
- Salt ((if needed) )
- 3-4 tbsps Cilantro (for garnish)
- 1 tbsp Green onion (for garnish)
- 1/4 tsp Red chili flakes (for garnish)
Making Crispy Baby corn
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Take the oil in a frying pan and put it on medium heat.
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Make a thick batter out of all purpose flour, corn flour, salt, red chili powder and water. Adjust the water amount as needed.
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Cut the Baby corn into 1 inch pieces or to your desired size. Dip the baby corn pieces into the batter and add to the hot oil. (The oil should be hot but not smoking hot.)
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Fry well till golden, take around 4-5 minutes. Remove them onto a plate.
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Let them cool for 8 to 10 minutes.
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Take the fried baby corn pieces, coat them well again into the batter and fry them till golden brown. Remove them on to the plate.
Making Manchurian Sauce
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Now take a wok, add sesame oil and let it become hot. Add ginger garlic paste, green chilies, onions and spring onions. Fry till onions are slightly golden on the edges.
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Add soy sauce, chili sauce and tomato sauce and bell pepper fry for 2-3 minutes. Add salt if required.
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Now add in the fried baby corn pieces, mix to coat well. Let it stand on high heat for a minute or two.
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Turn off the heat, add in cilantro,red chili flakes and green onion for garnish.!
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Serve Hot and Enjoy.!
- Don’t skip frying the baby corn for 2nd time, this will prevent them from becoming soggy when we add them to manchurian sauce.
Chili powder is one of the traditional spices that you will use when you are cooking a dog. Most people enjoy this type of chili because of the taste, but it should never be cooked in large amounts. This is because too much of the chili powder can make a hot dog taste bitter and it can cause a dog to have a burning sensation when it is cooked.