Baby corn Manchurian is another Manchurian dish perfect for any parties as a starter or appetizer, you can also serve this as a side dish with any rice recipe. Hope you like this recipe as you did like my previous recipe Green Chilli Curry.
Twelve – Baby Corns
One-Fourth Cup – Cornflour
Two And A Half Tablespoon – All-Purpose Flour
One Teaspoon – Ginger-garlic Paste
Half Teaspoon – Soy Sauce
Salt To Taste
One-Fourth Cup – Water
Oil for frying
One Teaspoon – Ginger(minced)
One Teaspoon – Garlic(minced)
Two – Green Chilli(slit into halves)
One – Onion(Finely chopped)
Half – Capsicum(thinly sliced)
One-Fourth Cup – Spring Onions(finely chopped)
One and a Half Tablespoons – Soy Sauce
One And A Half Teaspoon – Red Chilli Sauce
Two Tablespoons – Tomato Ketchup
One-Fourth Teaspoon – Black Pepper Powder
One Teaspoon – Corn Starch
Again One Tablespoon Oil
And Salt To Taste
Cut baby Corns into half and chop other vegetables.
In a bowl mix cornflour, all-purpose flour, ginger-garlic paste, soy sauce and salt with One-Fourth Cup of water to make a batter without any lumps.
Add halved cut baby Corns and coat them evenly with batter.
In a frying pan heat oil in a medium flame.
As oil becomes medium heat, take batter coated baby corns and gently drop and fry until golden brown and crispy.
Transfer the fried corns into the kitchen towel to absorbs excess oil in a plate.
Heat one tablespoon oil in the griddle over the high flame.
Add minced ginger, minced garlic, slit green chillies, and chopped onions, saute them for a minute.
Add sliced capsicums and saute for another minute.
Now add spring onion, red chilli sauce, soy sauce, tomato ketchup, and black pepper powder. Mix well and cook for a minute.
Take one teaspoon cornflour dissolve in two tablespoons water to make the paste, put this paste and mix well and cook for a minute.
Time to add baby corns.
Toss all the ingredients until mixed well and corns coated with the sauce and cook for another few minutes.
Baby corn is ready to serve.
Serve hot with ketchup and enjoy.
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