Food & Drink Magazine

Baby Corn Manchurian Recipe

By Tmomw

Baby Corn Manchurian Recipe

Baby Corn Manchurian Dry.jpg

Hi Everyone,
After a long time I am back with a healthy and mouthwatering recipe. I love Chinese and with Indian touch its simply irresistible. You must have eaten this at restaurants and wanted to make them at home. I always make it at home and my family loves it. You can make it even more healthy by using olive oil for frying and adding besan to the batter. I have used Sezwaan sauce here instead of red chilly powder you can use as per your taste. my family is not found of capsicum so I have not put in while making this but it is included in the recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 3-4

Ingredients: -

  • Baby corn – 10-12
  • Oil – For deep

For batter:

  • Maida/all purpose flour – 4 tblsp
  • Besan – 4 tblsp
  • Corn flour – 2 tblsp
  • Ginger garlic paste – 1 tsp
  • Sezwaan sauce – 1 tsp (optional)
  • Salt – As per taste
  • Water – As needed

For gravy:

  • Garlic – 4-5pods crushed
  • Green chillies (optional) – 2 crushed with garlic
  • Onion – 1 medium and chopped
  • Capsicum – 1 medium and cut into chunks
  • Spring onion – 1/4 bunch (greens chopped)
  • White pepper powder – 1 tsp
  • Mustard seeds – 1 tsp
  • Oil – 1 tblsp
  • Chilli sauce – 1 tsp
  • Tomato sauce – 2 tsp
  • Sezwaan sauce – 1 tsp
  • Soya sauce – 2 tsp ( Use more if u need)
  • Corn flour – 1 tsp
  • Salt – As per taste
  • Water – 1/4 cup

Method: -

Baby Corn.jpg
Baby Corn Peeled
  • Mix all the ingredients of batter to make a thick batter of pakora.
  • Prepare baby corn by peeling the skin and cutting each in quarters.
  • Heat oil in a heavy bottom pan/ kadai and coat each pieces of baby corn with the batter.
  • Leave the baby corns coated with the batter in hot oil and deep fry till golden brown.
  • Heat oil in another kadai or pan to make gravy and add mustard seeds.
  • Add crushed garlic and green chilly, bring the heat to medium and fry a little.
  • Add chopped onions and fry till it becomes transparent and add capsicum.
  • Fry for some time and add all the sauces to it and a little salt.
  • Add corn flour dissolved in water to make a thick gravy.
  • Keep the heat full and bring the gravy to boil.
  • The gravy will start to become thick and keep the flame to low.
  • Add the baby corns to the gravy and mix well.
Baby Corn Manchurian
  • Switch off the gas and top it with chopped spring onions.
  • Serve with rice or roti.

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