Baby Corn Manchurian

Baby corn manchurian is an Indo-Chinese recipe. Like many Indians I am a huge fan of Chinese food. It is mainly served as appetizer and tastes awesome. First time when i prepared it at home, everybody loved it.


Cooking Time: 20-25 mins
Preparation Time: 10-15 mins
Serve: 2-3


Baby Corn: 8-10 nos
Maida/All purpose flour: 4 tbsp
Cornflour: 2 tbsp
Ginger-garlic paste: 1tsp
Salt to taste

For Sauce:

Spring onion: 1/4 cup(finely chopped)
Onion: 1 small(finely chopped)
Ginger: 1/2 tbsp( finely minced)
Garlic: 1/2 tbsp(finely minced)
Green chilli: 1(finely chopped)
Soya sauce: 1 tsp
Chilli sauce: 1 tsp
Tomato sauce: 2 tbsp
Salt to taste
Coriander leaves: 1tbsp(finely chopped)


  1. In a bowl, combine maida, cornflour, salt, ginger-garlic paste and water to make a thick and smooth paste. 
  2. Cut baby corns into 2-3(diagonally cut) parts depending upon the size. Now mix baby corn in  the batter such that its well coated. 
  3. Heat oil in pan/kadai and  deep fry baby corn on low to medium heat till it's almost cooked. 
  4. When baby corn is almost done then increase the flame and fry the baby corn till it turns golden brown and keep aside.
  5. Heat oil in a large wok/kadai and add the chopped garlic and stir fry for a few seconds. Add the green chilli and ginger and stir fry on high for a few seconds.
  6.  Add the chopped onions and stir fry on high for 3-4 mins 
  7.  Add soya sauce, tomato ketchup and chilli sauce. Mix well and cook for 2 mins. 
  8. Mix 1& 1/2 tsp cornflour with 1/2 cup water and add to above sauce  and cook for  a min.
  9. Add the fried baby corn and mix well.
  10. Garnish with the chopped spring onion and coriander leaves.
  11. Serve hot.

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