Baby Corn Manchurian Recipe
Baby Corn Manchurian
Baby corn Manchurian is my favorite Indo-Chinese cuisine. Everyone in my family likes to eat it once in a while when they start craving it. On special occasions, when we eat out, baby corn Manchurian is our regular choice as a starter.
It is not only delicious, the texture and the color of baby corn Manchurian always tempts us to eat more. I often make this dish at home. I do not use Ajinomoto (Mono Sodium Glutamate or MSG) in my cooking, though it is one of the regular ingredients in Chinese dishes. I wouldn't recommend it to you due to the controversies associated with it. You can make an awesome dish even without that.
- 2 cups baby corn, slit and cut lengthwise
- 1/4 cup spring onion, cut into small pieces, for garnishing
- 1/4 cup onion, finely chopped
- 1 tbsp ginger, finely chopped
- 8 cloves garlic, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp soy sauce
- 1/4 tsp sugar, for the glazy look
- 1/4 tsp salt, or as per taste
- 1 cup all purpose flour, for the batter
- 1 tbsp rice flour, for the batter
- 2 tbsp corn flour, for the batter
- 1 tsp red chili powder, for the batter
- 1/2 tsp salt, for the batter
- oil, for sauteing and for deep frying
- 1 tbsp corn flour
Step-By-Step Pictures and Instructions for Making Baby Corn Manchurian
- Wash baby corn. Slit lengthwise, and cut into 2 pieces.
- Take all purpose flour, rice flour, red chili powder, corn flour, 1 tbsp soy sauce, and salt in a mixing bowl. Add water and form a batter of medium-thick consistency. It should be neither thick, nor thin.
- Heat oil for deep frying. Dip baby corn pieces in the batter, and fry them in batches. I didn't pre-cook them. Hence, they took longer to fry. Turn them occasionally to ensure uniform frying. Lower the fire once they are crispy. Remove them to an absorbent paper towel. Frying may take about 6-8 minutes per batch. Finish frying all of the baby corn.
- Heat 1 1/2 tbsp oil in a wok or deep bottomed kadhai. Throw in the chopped onion. Saute till it turns golden. Add chopped ginger, green chili, and garlic. Continue sauteing for 30 seconds.
- Add 2 tbsp soy sauce and some salt. Be careful while adding salt, because soy sauce and fried baby corn already has salt in it.
- Mix a tbsp corn flour with quarter cup water. Pour the mix into the kadhai. Mix well. Add chopped spring onion. Let the contents boil for 1/2 minute on a low fire. Add fried baby corn and sugar. Press and mix them properly; so that the spices coat evenly on the fried baby corn. Turn off the fire. Transfer the yummy baby corn Manchurian to the serving bowls.
- Serve them hot with tomato sauce. Enjoy the heavenly taste!
- Adding sugar in the recipe is optional. Add a small quantity of sugar in the last stages of making the Manchurian for getting a glazed/caramelized look.
- Adding rice flour in the batter makes the Manchurian crispier.
Nutritional Information of Baby corn Manchurian
|Serving size: 1 cup (116 g)|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 20 g||7%|
|Sugar 5 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 90 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|