Baby Corn Manchurian Recipe – Baby Corn Manchurian Dry is a delicious dish in demand at all Indian Chinese restaurants. This recipe of baby corn manchurian in restaurant style is easy to prepare at home. Crispy baby corn manchurian in Indian Style is prepared with fried baby corn and tasty thick sweet and spicy Indo Chinese sauce. Check how to cook baby manchurian dry at home.
Whenever the Indo-Chinese restaurant is visited, baby corn manchurian dry is the starter dish ordered. And it is mostly ordered along with chicken clear soup or chicken sweetcorn soup as starters. And Further ordered with Chinese fried rice or noodles as the main course meal.
The restaurant-style baby corn Manchurian in Indian Style is also prepared at home on different occasions. Served as starters / appetizers at family parties and other occasions. This babycorn dry also goes well for evening tea snacks.
Crispy baby corn manchurian dry, main ingredients are onions, capsicums, spring onions, baby corns, and sauces. Other ingredients can be freely experimented according to your choice.
Babycorn recipe is very easy and quick to prepare, it is loved by all kids and all. DON’T MISS THIS !
Also try our soup recipes to have with this baby corn manchurian like creamy roasted tomato soup, cabbage smoked sausage soup, chinese chicken rice soup, cabbage and ground beef soup, keto crab stuffed mushrooms, baked honey garlic chicken breast, and, oven roasted asparagus with parmesan
What is Baby Corn Manchurian
Baby Corn Manchurian is a very delicious Indo-Chinese vegan recipe prepared with baby corns and dry gravy. The main very common ingredients used to prepare this dish are baby corns, capsicum, onions, spring onions spices and other sauces.
If fresh baby corn is not available, canned baby corn can be used as a substitute.
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- Baby Corn Manchurian Dry
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How To Make Dry Baby Corn Manchurian
- For fresh baby corn, softened them a bit by steaming them in water for 3 – 5 minutes. Then cut the baby corns into bite-size pieces. Mix the ingredients in for baby corn fry (All-purpose flour (maida), corn flour, salt, black pepper, red chilli powder, soy sauce, ginger garlic paste) with water to make a thick batter. Deep the baby corn pieces in the batter and coat them for frying. Heat oil in the wok / pan on medium heat. Shallow fry them till light golden brown on all sides and place them on absorbent/tissue paper.
- In the remaining oil add the onions, minced garlic, minced ginger, slit green chillies. Saute them for 1 minute. Then add the capsicum and saute for 2 – 3 minutes. Add soy sauce, tomato ketchup, chilli sauce, black pepper and vinegar. Mix well and saute stirring till the sauce becomes thick. (little water dissolved with cornflour can be added for little thick gravy)
- Finally add the deep-fried baby corns, spring onions greens, and black pepper powder. Mix well and saute for 2 – 3 minutes. Dry crispy baby corn manchurian in restaurant style is ready, garnish with spring onions and serve hot.
What to Serve With Baby Corn Manchurian Dry
Restaurant Style Dry Baby Corn Manchurian goes well with vegan fried rice and vegan noodles. It is also be served with different soups like chicken clear soup Indian style and chicken sweetcorn soup. This crispy babycorn Manchurian made in Indian Style can also be served Restaurant Style Chicken 65.
The air-frying recipe of air fryer frozen broccoli also tastes very well and goes well with this recipe.
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Restaurant Style Baby Corn Manchurian Dry Recipe
Ingredients
For Baby Corn Fry
- 10 - 12 baby corns cut into halves
- 4 tablespoons All Purpose Flour maida
- 2 tablespoons cornflour
- 1/4 teaspoon black pepper powder
- salt as required
- 1/2 teaspoons ginger garlic paste
- 1/2 teaspoons soy sauce
- 1/4 teaspoon red chilli powder
- oil for deep frying
For Baby Corn Manchurian Sauce
- 1 tablespoon oil
- 1 medium onion finely chopped
- 1 teaspoon ginger finely chopped / crushed
- 1 tablespoon garlic finely chopped / crushed
- 1 green chilli halved and slit
- 1 small capsicum thinly sliced
- 2 tablespoons soy sauce
- 3 tablespoons tomato ketchup
- 1 tablespoon chilli sauce
- 1/4 teaspoon black pepper
- 1/2 tablespoon vinegar
- 2 tablespoons spring onion green chopped
- salt to taste
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Instructions
Fried Baby Corn
- For Baby corn Manchurian, cut baby corns into 2 halves (bite - size pieces)
- Mix all the ingredients in For Baby Corn Fry with water to a thick batter.
- Dip the baby corn in this batter, to cover them with batter all around.
- Heat oil in the wok/pan on medium heat and shallow fry them them till they get lightly golden brown on all sides. Then place them on absorbent or tissue paper to remove excess oil.
Baby Corn Manchurian
- Take 2 tablespoons of the remaining oil in the same wok/pan add the onions, minced garlic, minced ginger, slit green chillies. Saute them for 1 minute.
- Add the capsicum, saute them for 2 – 3 minutes.
- Add soy sauce, tomato ketchup, chilli sauce, and vinegar. Mix them well and saute stirring till the sauce becomes thick.
- OPTIONAL - For little more thick gravy, dissolve 1 teaspoon cornflour with 6 tablespoon water and stir well in the sauce.
- Now add the deep fried baby corns, spring onions greens, and black pepper powder. Mix them well and saute for 2 – 3 minutes. Dry crispy baby corn manchurian in restaurant style is ready, garnish with spring onions and serve hot.
Notes
- For fresh baby corns, it is better to steam them in water for 3 - 4 minutes to soften them.
- if baby corn is not available, the canned baby corn can be used
- red chilli sauce can be adjusted to taste or skipped.
- you can adjust the cornflour and water according to your sauce requirement.
Easy BabyCorn manchurian dry, its my favorite
my favorite recipe, I liked it. I will try it out