Veg. Baby Corn Manchurian

Discovering Baby Corn Manchurian

Recently, I visited a restaurant and stumbled upon a new kind of appetizer that piqued my curiosity. While I’m familiar with popular Indo-Chinese dishes like Veg Manchurian and Gobi Manchurian, Baby Corn Manchurian was an exciting discovery. Intrigued by its unique flavor and crunchy texture, I decided to replicate this dish at home, and it turned out to be a crowd-pleaser.

The Perfect Combination of Flavors

Baby Corn Manchurian combines the crunchy goodness of baby corn with a tangy, spicy sauce, making it an irresistible appetizer or side dish. The process starts with coating the baby corn in a seasoned batter and deep-frying it to golden perfection. This gives the baby corn a crispy exterior that contrasts beautifully with the tender inside.

A Symphony of Spices and Sauces

The sauce is a delightful mix of flavors – the heat from green chillies, the tang from vinegar, the umami from soy sauce, and a hint of sweetness from tomato ketchup and brown sugar. Tossed together with stir-fried capsicum and spring onions, the deep-fried baby corn absorbs all these flavors, creating a dish that is both vibrant and flavorful.

Versatility and Customization

What I love most about this recipe is its versatility. You can adjust the spice levels to suit your taste, add more vegetables if you like, or even make it saucier if you prefer it that way. Whether you’re serving it at a dinner party or enjoying it as a snack, Baby Corn Manchurian is sure to impress.

Try It Yourself

Here’s the recipe for you to try and enjoy this delicious Indo-Chinese treat at home. Happy cooking!

You Might Like This :

1. Idly Manchurian
2. Baby Corn hariyali
3. Baby Corn Butter Masala recipe

Baby Corn Manchurian Recipe

A Delicious Indo-Chinese Appetizer

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Indo Chinese

Servings 4 servings

Ingredients

  

For Manchurian:

• 15-16 baby corn cut diagonally
• 1 1/2 tbsp maida
• 1 tbsp cornflour
• 1 tsp rice flour optional
• 1 tsp ginger-garlic-green chilli paste
• Water to make batter
• Salt to taste

For Sauce:

• 1/4 cup spring onions chopped
• 1 capsicum sliced
• 1/2 tbsp minced garlic
• 1/2 tsp minced ginger
• 1-2 chopped green chillies
• 1/2 tsp red chilli powder
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 1/2 tsp vinegar
• 2 tbsp tomato sauce
• 1/2 tsp brown sugar optional
• Salt to taste
• 1 1/2 tbsp sesame oil
• 1 tbsp chopped coriander leaves

Instructions

 

• Mix Maida, Cornflour, Rice flour (optional for crispyness), ginger garlic and chilli paste, water and salt to for manchurian batter.
  1 1/2 tbsp maida, 1 tbsp cornflour, 1 tsp rice flour, 1 tsp ginger-garlic-green chilli paste, Water to make batter, Salt to taste
• Deep fry the batter-coated baby corn until golden brown.
  15-16 baby corn
• In a wok, stir-fry garlic, green chillies, and ginger in sesame oil.
  1/2 tsp minced ginger, 1-2 chopped green chillies, 1 1/2 tbsp sesame oil, 1/2 tbsp minced garlic
• Add spring onions and capsicum, stir-fry on high heat.
  1/4 cup spring onions, 1 capsicum
• Add sauces, brown sugar, red chilli powder and salt; cook for a few minutes.
  1 tsp soya sauce, 1 tsp chilli sauce, 1 1/2 tsp vinegar, 2 tbsp tomato sauce, 1/2 tsp brown sugar, Salt to taste, 1/2 tsp red chilli powder
• Toss in the fried baby corn, cook for 2 minutes, and garnish with coriander.
  1 tbsp chopped coriander leaves
• Serve hot as an appetizer or side dish. Enjoy this crispy, tangy Baby Corn Manchurian with your loved ones!