Baby Corn Manchurian | Crispy Baby Corn Manchurian Dry
Learn how to make Baby Corn Manchurian recipe with detailed step by step pictures. Easy Baby Corn Manchurian Dry recipe, restaurant style Babycorn Manchurian recipe, homemade crispy baby corn Manchurian recipe – best Indo-Chinese recipe to pair with fried rice/noodles or to be served as a starter/appetizer.
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Crispy Fried Baby Corn
- 200 Grams Baby Corn 8-9 Baby Corn
- 2 tablespoon Corn Flour
- 1.5 tablespoon All Purpose Flour
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Black Pepper Powder
- Salt as needed
- Water as needed
- Oil for Deep Frying
For Manchurian Sauce
- 6-8 Garlic Cloves Finely Chopped
- 1 Small Onion Cubed
- 1 Small Capsicum Cubed
- 2 teaspoon Oil
- 1 tablespoon Tomato Ketchup
- ½ tablespoon Dark Soy Sauce
- ½ tablespoon Oyster Sauce
- 1 teaspoon Green Chilli Sauce
- ½ teaspoon Apple Cider Vinegar
- ½ teaspoon Kashmiri Red Chilli Powder
- Salt as needed
- 1-2 tablespoon Finely Chopped Spring Onion/Coriander Leaves to Garnish
Instructions
- In a mixing bowl add diagonally cut baby corn slices, 2 tablespoon corn flour, 1.5 tablespoon all-purpose flour, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder, salt as needed.
- Toss around until the flours are coated well on the baby corn slices.
- Sprinkle water little by little and continue tossing around.
- When the dry mixture is tightly stuck on the baby corn slices, don’t add anymore water. It should not look wet or runny, but at the same time there should be no dry patches either.
- Meanwhile heat oil for deep frying. As the oil gets hot, set the flame on medium. Fry the prepared baby corn in small batches without overcrowding the pan.
- When they are golden brown & crispy, remove from oil.
- Repeat this with rest of the prepared baby corn. Drain on kitchen tissue to remove excess oil.
- In a heavy pan heat 2 teaspoon oil. Add 6-8 garlic cloves finely chopped, fry for a few seconds.
- Add 1 small onion cubed and 1 small capsicum cubed.
- Fry at medium flame for 3-4 mins. And then add ½ tablespoon dark soy sauce, ½ tablespoon oyster sauce, 1 tablespoon tomato ketchup, ½ teaspoon apple cider vinegar, 1 teaspoon green chilli sauce.
- Cook the sauces for 2-3 mins on medium flame. Add salt as needed. I added ½ teaspoon Kashmiri red chilli powder for flavor & color (can be skipped)
- When the sauce is thick, add the golden fried baby corn.
- Toss around quickly until the baby corn is well coated in the Manchurian sauce. Remove from heat. Garnish with 1-2 tablespoon finely chopped spring onions or coriander leaves.
- Serve hot as starter/appetizer. It can also be served as a side dish for fried rice or noodles.
Notes
- Adjust spices as per preference.
- To make Manchurian gravy, prepare slurry by mixing 1 tablespoon corn flour with ¼ cup water and add it to the sauces before adding the golden fried baby corn.
- It is not necessary to deep fry baby corn. It can also be shallow fried, grilled in an pre-heated oven or made in an air fryer.
Serve Baby Corn Manchurian With
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