Baby Corn Manchurian Recipe

Baby corn manchurian is a delicious Indo-Chinese appetizer with a perfect mix of spicy, sweet and slight tangy flavours. It is a great snack to serve on its own or can be enjoyed along with veg fried rice, veg noodles or hakka noodles for a simple Indo-Chinese meal. 

Baby Corn Manchurian Recipe

This is one of those dishes we usually love ordering at restaurants, but it is actually quite easy to make at home. The crispy baby corn absorbs all the flavours from the sauce while still keeping a nice crunch.

Jump to:

• About Baby Corn Manchurian
• Ingredients
• Step by Step pictures
• Expert Tips
• FAQ
• 📖 Get Recipe

About Baby Corn Manchurian

Baby corn is one of those vegetables I love using for quick starters like baby corn 65, baby corn pepper fry and baby corn pan fry.

We all love manchurian, whether it is gobi, paneer, soya, chicken, prawn or mixed vegetables. This time, I wanted to try a simple baby corn manchurian at home. Since purattasi is coming up, this is also a nice vegetarian option when you are craving something crispy and spicy. 

I usually cook the baby corn briefly before frying, especially when the pieces are thick. It helps them cook well while still keeping that crunch. I prefer tawa frying them with very little oil, but you can deep fry for a crispy restaurant style texture or air fry for a lighter option. 

This version is slightly saucy, so I love serving it with fried rice or noodles. If you want a dry manchurian, simply skip the cornstarch slurry and toss the crispy baby corn with the sauce.

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Ingredients

• Baby corn : Choose fresh, firm and tender baby corn for this recipe. Cut them into equal pieces so they cook evenly and get coated well with the batter. 
• Flour Mix : All purpose flour and cornstarch is used in the batter to coat the baby corn. Cornstarch is also used to make slurry.
• Ginger & Garlic : Freshly chopped ginger and garlic adds a lot of flavour and aroma to the manchurian sauce. 
• Vegetables : Onion and capsicum is used. Cut them into uniform pieces so they cook quickly while still staying slightly crunchy. 
• Sauce : Tomato ketchup, soy sauce and vinegar is used in the sauce. Together they form the base of the manchurian sauce.
• Seasoning : white pepper powder, salt and sugar are used to balance the sauce. Adjust the seasoning after adding the sauces. 
• Spring onion : Spring onions add a fresh flavour and a nice crunch to the finished dish. 
• Oil : Oil is used for both frying and sauteing the sauces. You can use any cooking oil of your choice. 

Step by Step pictures

Cooking Baby corn

1)Take chopped baby corn in a sauce pan.

2)Cover with water, season with salt. Place on heat and cook for 8 to 10 minutes until baby is cooked.

3)Strain through sieve and set aside to cool.

Marinate and frying baby corn

4)Take cooked baby corn in a bowl.

5)Add in salt, pepper, all purpose flour, cornstarch and little water and mix well.

6)Mix well to coat baby corn.

7)Heat oil in a pan, put the baby corn on the pan in oil.

8)fry till golden brown on both sides. Once fried, Remove and set aside.

Making sauce

9)Now lets make the sauce. Heat oil in a pan, add in ginger, garlic and saute for a minute. Add in onion, capsicum and toss well for a minute.

10)Saute for a minute.

11)Add in ketchup, soy sauce and vinegar.

12)Add in salt, sugar, pepper and mix well.

13)Pour in water and mix well.

14)Mix cornstarch with some cold water till smooth. Pour this into the sauce and mix well till glossy and slightly thickened.

Making baby corn manchurian

15)Once it is thickened add the fried baby corn and mix well.

16)Mix well. Finally Add in spring onions and mix well.

17)Serve with fried rice and noodles.

Expert Tips

• Cook the baby corn first before frying. This helps them cook evenly without losing their crunch. 
• Don't overcrowd the pan while frying. Fry them in batches for even cooking. 
• You can also deep fry or air fry the baby corn if preferred.
• Add the cornstarch slurry gradually and cook until the sauce reaches the desired consistency. 
• Once the fried baby corn is added to the sauce, toss everything together on high heat. This helps the baby corn stay crispy. 

Storage and Serving

Baby corn manchurian tastes best when served immediately. If you have leftovers, store them in an airtight container in the refrigerator for 2 to 3 days. Reheat them in a pan, or air fryer to retain the crispiness. 

Serve baby corn manchurian hot as a starter or as an evening snack. For a complete Indo-Chinese meal, serve it with veg fried rice, schezwan fried rice, and hakka noodles. 

FAQ

Q. Can I make this baby manchurian dry ? 

Yes, you can. Simply skip the corn flour slurry and toss the crispy baby corn with the prepared manchurian sauce. 

Q. Why is my baby corn not crispy ? 

This happens if the batter is too thin or the pan is overcrowded while frying. Make sure the baby corn is well coated and fry in batches. 

Q. Can I make it more spicy ? 

Absolutely! Add more green chilli or chilli sauce according to your spice preference.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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