Baby Corn Manchurian Recipe
Baby corn Manchurian is a popular indo-chinese dish made with crispy baby corn fritters tossed in a tangy and spicy Manchurian sauce . The dish is a perfect blend of flavors , with the sweetness of baby corn complementing the spicy and tangy sauce . It is a great appetizer or side dish that can be enjoyed with fried rice or noodles follow the recipe and let’s make Baby Corn Manchurian
Ingredients
1/2 Cup all purpose flour
1/4 Cup corn flour
1 Tablespoon ginger garlic paste
As needed salt
As needed pepper
As needed water
2 Tablespoon oil
1 Tablespoon minced garlic
1 Tablespoon minced ginger
2 Chopped green chili
1 Chopped onion
2 Chopped spring onion
2 Tablespoon soy sauce
2 Tablespoon tomato ketchup
1 Tablespoon vinegar
1 Tablespoon chili sauce
As needed salt
As needed pepper
As needed oil for deep fry
13-14 Piece baby corn , cut into bite size
As needed chopped spring onion for garnish
Step:1
In a bowl , mix together all-purpose flour , cornflour , ginger-garlic paste , salt , and pepper to make a batter
Step:2
Dip the baby corn pieces in the batter and deep fry until golden brown and crispy
Step:3
In a separate pan , heat oil and saute ginger, garlic and green chili
Step:4
Add chopped onion , capsicum , and spring onion and cook until they are slightly softened
Step:5
Add soy sauce , tomato ketchup , vinegar , and red chili sauce to the pan and mix it well
Step:6
Add the fried baby corn to the sauce and toss until well coated
Step:7
Garnish with spring onion and serve it hot and enjoy the Baby Corn Manchurian
Video For Baby Corn Manchurian
FAQs
1. How to make baby corn crispy for Manchurian
Crispy Secrets:
Double fry (1st at 160°C, 2nd at 180°C)
Ice-cold batter (use chilled water)
Add cornflour to the coating mix
2. Can I make it without deep-frying
Healthier Options:
Air-fry at 200°C for 12-15 mins (spray oil)
Shallow fry with minimal oil
Bake at 220°C for 20 mins (flip halfway)
3. What sauce thickens best for Manchurian
Cornstarch slurry (1 tsp cornflour + 2 tbsp water)
Simmer sauce until glossy
Add sauce to fried baby corn just before serving
4. How to prevent sogginess
Toss sauce & baby corn only when serving
Keep sauce thick (not watery)
Use fresh baby corn (not canned)
5. Best substitutes for soy sauce
Tamari (gluten-free option)
Coconut aminos (sweeter taste)
Salt + pinch of sugar (in emergencies)
6. Can I use frozen baby corn
Yes, but:
Thaw completely & pat dry
Expect softer texture
Fresh tastes crisper
Conclusion
Baby Corn Manchurian is the perfect vegetarian twist on the classic – crispy golden bites coated in sweet-spicky sauce. This restaurant-style appetizer works because
Crunchy outside, tender inside texture
30-minute quick fix for parties
Endlessly adaptable (dry/gravy version)