Baby corn manchurian is a yummy and a popular Indo Chinese dish prepared by adding deep fried baby corn in spicy, sweet and tangy sauce/gravy loaded with ginger, garlic and spring onions. This recipe is a dry baby corn manchurian.

What is Baby Corn?
Baby corn is small, underdeveloped corn harvested at early stage when stalks are still immature and small. Baby corns are crunchy and have tender texture and common in many stir fry dishes, soups, appetizers and so on.

Baby corn is usually not available in stores in US here or I have never noticed these in the past 10 years here – the fresh ones but have used in recipes the canned baby corn with which I made this manchurian. To my surprise during my recent visit to a store found fresh ones of course packed ones not the one with husk (laughs) and grabbed few packets to make more dishes. Do you guys want to know the store or some might already witnessed it. Yes its found in TRADER Joe’s guys. So next time when you guys visit this store make sure to grab few packets and add them to your favorite foods like fried rice, noodles, soups, pasta, manchurian and so on.

As you all know manchurian can be made with gobi, soya, paneer, corn, mixed veggies both dry or gravy version but this post is about baby corn manchurian is a dry version where it can be served as appetizer and baby corn manchurian can be prepared with more gravy/ sauce and can be relished along with noodles or fried rice. This manchurian can be prepared in Air fryer too!

Other recipe that might interest you:

Baby potato biryani , Baby potato fry,

Air fryer corn manchurian, Air fryer veg manchurian, Restaurant style dum aloo

Baby corn manchurian recipe

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: AppetizersCuisine: Indo ChineseDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Baby corn manchurian is a yummy and a popular Indo Chinese dish prepared by adding deep fried baby corn in spicy, sweet and tangy sauce/gravy loaded with ginger, garlic and spring onions.

Ingredients to make baby corn manchurian

10 nos., Baby Corn
1/4 cup, Maida
1/2 teaspoon, Red chilli powder
Salt (to taste)
Oil (for deep frying)
INGREDIENTS TO MAKE MANCHURIAN SAUCE
1 Onion (small sized, cut into cubes)
1 tablespoon,, Ginger and garlic (finely chopped)
1/3 cup, Green/ Red capsicum (cubes)
2 Green chilli
1 tablespoon, Ketchup/ Tomato sauce
1 tablespoon, Red chili sauce
1 teaspoon, Soy sauce
Salt – to taste
1 Spring onion
1 tablespoon, Corn flour (for slurry)
1/4 cup, Water (for slurry)
1 tablespoon, Oil

Directions to make baby corn manchurian RECIPE

Chop baby corn and other veggies. Keep it aside.
In a wide bowl add boiled baby corn, maida, corn flour, oil, chilli powder and salt. The water in the corn will be sufficient to coat the corn with flour. It will just coat the corn and will not hold shapes like pakora batter. Mix well and keep it aside.
Heat oil in a kadai. When the oil is hot enough drop individual batter coated baby corn florets in oil one by one. Fry them until desired color is achieved with cooked interior in medium flame. When done remove the baby corn using a slotted spoon and transfer it to a plate with paper towel. Keep it aside.
In a bowl add corn flour and 1/4 cup water. Mix well and keep the mixture/ slurry aside. Keep it aside.
Heat a tbsp of oil in a pan to it add finely chopped garlic and ginger. Saute well in high flame.
Now add chopped white stalk of spring onion and green chili. Saute well then add sliced onion and green capsicum. Saute in high flame for few seconds.
Now add salt, tomato sauce/ ketchup, red chili sauce and dark soy sauce. Mix well. Now add deep fried baby corn to it add red chili sauce if you want it to be more spicy. Toss well.
Finally add the cornflour mixture/ slurry and stir continuously otherwise it will get lumpy. Toss it well in the sauce. When the baby corn pieces are well coated in sauce add chopped green stalk of spring onion. Put off the flame and serve it hot with noodles or fried rice.

Notes

* 1 cup = 235 ml

How to make baby corn manchurian with step by step images

Chop baby corn and other veggies. Keep it aside
In a wide bowl add boiled baby corn, maida, corn flour, oil, chilli powder and salt. Add water gradually to make thick batter.
Next add the cooked baby corn to the batter and coat it well.
Heat oil in a kadai. When the oil is hot enough drop individual batter coated baby corn florets in oil one by one. Fry them until desired color is achieved with cooked interior in medium flame. When done remove the baby corn using a slotted spoon and transfer it to a plate with paper towel. Keep it aside.
In a bowl add corn flour and 1/4 cup water. Mix well and keep the mixture/ slurry aside.
Heat a tbsp of oil in a pan to it add finely chopped garlic and ginger. Saute well in high flame. Now add chopped white stalk of spring onion and green chili. Saute well then add sliced onion and green capsicum. Saute in high flame for few seconds.
Now add salt, tomato sauce/ ketchup, red chili sauce and dark soy sauce. Mix well. Now add deep fried baby corn to it add red chili sauce if you want it to be more spicy. Toss well.
Finally add the cornflour mixture/ slurry and stir continuously otherwise it will get lumpy. Toss it well in the sauce. When the baby corn pieces are well coated in sauce add chopped green stalk of spring onion. Put off the flame and serve it hot with noodles or fried rice.