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)