Baby Corn Manchurian Recipe – Dry Street Style

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Baby Corn Manchurian Recipe | Baby Corn Manchuria Dry Recipe with detailed photo and video recipe. A popular street food recipe made with baby corn fritters, that is loosely based on Chinese cooking and seasoning techniques. In other words, it is an adaptation of the Gobi Manchurian recipe with gobi replaced with baby corn kernels. It can be a perfect party starter appetizer or the best alternative to the same Gobi or Chicken Manchurian.
Baby Corn Manchuria Dry Recipe


Baby Corn Manchurian Recipe | Baby Corn Manchuria Dry Recipe with step-by-step photo and video recipe. An ideal starter recipe prepared with Manchurian sauce and baby corn fritters. In other words, the baby corn manchuri recipe is very similar to the gobi manchuri recipe. However, the Baby Corn Manchuria recipe would be spicier, more crispy, and tastier as compared to the latter.

While I have always been a big fan of gobi manchurian recipes, my husband prefers baby corn manchurian recipes. Perhaps, the crispy and subtle taste of baby corn is the key factor for him with this recipe. In addition, he prefers to have a crunchy yet cooked capsicum in any of the Manchurian recipes. According to him, capsicum would add a spicy and sweet taste to this Indo-Chinese Recipe. In addition, adding diced red onions makes it even better with roughly chopped spring onions. Do try this simple and tasty recipe and am sure it will be certainly liked by all your friends and family.

Baby Corn Manchurian Recipe

Even though the Manchurian recipes are termed as Indo-Chinese Recipes, all of them have originated in India. In other words, Indo-Chinese recipes were first started in Calcutta by a small Chinese community. Gradually, these recipes were appreciated all over India and widely appreciated. Moreover, baby corn manchurian is a recent entry to the Indo-Chinese recipes palette. It carries the same recipe steps and procedure as any manchurian recipe, yet it is unique by itself. Baby corn has a unique sweet taste associated with it, which makes this recipe special. Particularly, the baby corn fritters are so tasty, that they can be eaten as it is without any sauce with it.

Finally, I would like to highlight my other Indo-Chinese recipe collections with this post of the Baby Corn Manchurian Recipe. Particularly, Gobi Manchurian, Idly Manchurian, Paneer Chilli, Veg Manchurian Gravy, and Veg Fried Rice Recipes, Veg Spring Rolls, Gobi 65, Cheese Corn Balls, Paneer Frankie, Veg Momos Recipe. Additionally, do check my other related recipe categories like,

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Recipe Card for Baby Corn Manchurian

Baby Corn Manchuria Dry Recipe

Baby Corn Manchurian Recipe | Baby Corn Manchuria Dry Recipe

HEBBARS KITCHEN
Easy Baby Corn Manchurian Recipe | Baby Corn Manchuria Dry Recipe
4.97 from 195 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course starters
Cuisine indo chinese
Servings 3 Servings
Calories 280 kcal

Ingredients
  

!for batter:

  • ½ cup maida
  • 2 tbsp corn flour
  • ½ tsp chilli powder
  • ½ tsp salt
  • 1 tsp ginger garlic paste
  • 10 baby corn, chopped
  • water, for batter
  • oil, for frying

!for manchurian sauce:

  • 2 tbsp oil
  • 4 cloves garlic, finely chopped
  • 2 chilli, chopped
  • 2 tbsp spring onion, chopped
  • ½ onion, chopped
  • ½ capsicum, chopped
  • 2 tbsp tomato sauce
  • 2 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 2 tbsp vinegar
  • ¼ tsp chilli powder
  • ¼ tsp pepper powder
  • ¼ tsp salt
  • ¼ tsp sugar
  • 3 tbsp corn flour slurry

Instructions
 

  • Firstly, in a large bowl take ½ cup maida, 2 tbsp corn flour, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.
  • Add water as required and prepare a smooth thick batter.
  • Now add 10 baby corn and coat with batter.
  • Deep fry in hot oil, keeping the flame on medium.
  • Stir occasionally, until the baby corn turns golden and crispy.
  • Drain off the baby corn and keep it aside.
  • In a large wok heat 2 tbsp oil. Add 4 cloves garlic, 2 chilli, 2 tbsp spring onion and stir fry on high flame.
  • Add ½ onion, ½ capsicum and stir fry on high flame.
  • Also add 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp chilli sauce, 2 tbsp vinegar, ¼ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp salt and ¼ tsp sugar.
  • Stir fry until all the sauces are combined well.
  • Now add 3 tbsp corn flour slurry and mix until the sauce thickens. To prepare the slurry, mix 1 tsp corn flour in 3 tbsp water until there are no lumps.
  • Once the sauce turns glossy, add in fried baby corn, 2 tbsp spring onion and toss.
  • Mix until the sauce is coated well.
  • Finally, enjoy Crispy Baby Corn Manchurian with tomato sauce.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 1372mgPotassium: 378mgFiber: 4gSugar: 9gVitamin A: 1322IUVitamin C: 75mgCalcium: 31mgIron: 2mg
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How To Make Baby Corn Manchurian with Step-by-Step Photos

  1. Firstly, in a large bowl take ½ cup maida, 2 tbsp corn flour, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.
  2. Add water as required and prepare a smooth thick batter.
  3. Now add 10 baby corn and coat with batter.
  4. Deep fry in hot oil, keeping the flame on medium.
  5. Stir occasionally, until the baby corn turns golden and crispy.
  6. Drain off the baby corn and keep it aside.
  7. In a large wok heat 2 tbsp oil. Add 4 cloves garlic, 2 chilli, 2 tbsp spring onion and stir fry on high flame.
  8. Add ½ onion, ½ capsicum and stir fry on high flame.
  9. Also add 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp chilli sauce, 2 tbsp vinegar, ¼ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp salt and ¼ tsp sugar.
  10. Stir fry until all the sauces are combined well.
  11. Now add 3 tbsp corn flour slurry and mix until the sauce thickens. To prepare the slurry, mix 1 tsp corn flour in 3 tbsp water until there are no lumps.
  12. Once the sauce turns glossy, add in fried baby corn, 2 tbsp spring onion and toss.
  13. Mix until the sauce is coated well.
  14. Finally, enjoy Crispy Baby Corn Manchurian with tomato sauce.
    Baby Corn Manchurian Recipe

Notes

  • Firstly, adding corn flour makes the fried baby corn crispy.
  • Also, if you are looking for gravy Manchurian, then add more corn flour slurry.
  • Additionally, stir fry on high flame to keep vegetables crunchy.
  • Finally, Crispy Baby Corn Manchurian Recipe tastes great when prepared spicy and crispy.

13 COMMENTS

  1. 5 stars
    Hi Hebber , I tried this recipe yesterday , followed it exactly and the results were perfect.. My family for the first time ate without finding anything to complain… Thank you very much…
    I took pics but here I’m unable to post thru blog comments..

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