Baby Corn Manchurian


Baby corn manchurian is a very popular Indo-Chinese dish which is made from deep fried baby corn tossed in delicious Chinese sauces. It goes well with Vegetable fried rice, Vegetable noodles or as it is as a starter.

 INGREDIENTS:
  • 250 gms baby corn, slit and cut into two halves
  • 1 large onion sliced
  • 1 medium capsicum cut length wise
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 3 to 4 green chillies, finely chopped
  • 1/2 cup spring onions, to garnish
  • 2 tbsp green chilli sauce 
  • 2 tbsp soya sauce
  • 2 tbsp tomato sauce
  • Pinch of ajinomoto
  • 4 tbsp corn flour
  • 2 tbsp all purpose flour
  • 2 tbsp red chilli powder
  • Salt as required
  • Water as required
  • Oil for deep frying

METHOD:

To prepare the batter and baby corn: 
  1. In a large bowl, add corn flour, all purpose flour, red chilli powder and salt.
  2. Mix well and make a thick batter by adding water accordingly.
  3. Marinate the baby corn for about 15 to 20 minutes in the batter so that it coats well.
  4. Heat oil for deep frying in a pan.
  5. When the oil is hot add baby corn and fry them until golden brown and crispy.
  6. Keep aside the fried baby corn on a tissue to absorb excess oil.
To prepare the manchurian:
  1. Heat a tablespoon of oil in a wok, when hot add chopped ginger and garlic and green chillies and fry for a minute.
  2. Add sliced onion, capsicum and saute for a minute. Let it be crunchy.
  3. Add green chilli sauce, soya sauce, and tomato sauce, ajinomoto and saute for few seconds.
  4. Now add the fried baby corn into the manchurian and mix well by adding required amount of salt.
  5. Garnish with spring onions and serve hot with ketchup.

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