Baby Corn Manchurian Recipe - Delishably - Food and Drink
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Baby Corn Manchurian Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Baby corn Manchurian

Baby corn Manchurian

Baby Corn Manchurian

Baby corn Manchurian is my favorite Indo-Chinese dish, and everyone in my family gets cravings for this meal every so often. When we eat out to celebrate special occasions, baby corn Manchurian is our regular choice as a starter.

Baby corn Manchurian is not only delicious—the texture and the color are also inviting and always tempt us to eat more. I often make this dish at home, but I do not use Ajinomoto (monosodium glutamate or MSG) in my cooking. Though this ingredient is commonly used in Chinese dishes, I don't recommend using it due to its negative associations. Besides, you can make an awesome dish without this controversial ingredient.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

4 servings

Ingredients

  • 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 tablespoon ginger, finely chopped
  • 8 cloves garlic, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sugar, for the glazy look
  • 1/4 teaspoon salt, or as per taste

For the batter:

  • 1 cup all-purpose flour
  • 1 tablespoon rice flour
  • 2 tablespoons corn flour
  • 1 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 tablespoon corn flour
  • Oil, for sautéing and deep-frying
healthy-snacks-baby-corn-manchurian-recipe

Instructions

  1. Wash baby corn. Slit lengthwise, and cut into two pieces.
  2. Add all-purpose flour, rice flour, red chili powder, corn flour, 1 tablespoon of the 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.
  3. Heat oil for deep frying. Dip baby corn pieces in the batter, and fry them in batches. I do not pre-cook these. Hence, they take 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.
  4. Heat 1 1/2 tablespoons oil in a wok or deep-bottomed kadhai. Throw in the chopped onion. Saute until it turns golden. Add chopped ginger, green chili, and garlic. Continue sautéing for 30 seconds.
  5. Add 2 tablespoons soy sauce and some salt. Be careful while adding salt—the soy sauce and fried baby corn already contain quite a bit of salt.
  6. Mix a tablespoon corn flour with 1/4 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 serving bowls.
  7. Serve these hot with tomato sauce. Enjoy the heavenly taste!

Important Notes

  • Adding sugar in this recipe is optional. If you're looking for a glazed/caramelized look for your final product, add a small quantity of sugar in the last stages of making the Manchurian.
  • Adding rice flour in the batter makes the Manchurian crispier.