Restaurant Style Baby Corn Manchurian Dry Recipe
Servings: 3 people
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Baby Corn Manchurian Dry Recipe is an easy and delicious dish made from Indian Chinese cuisine. The recipe of crispy baby corn Manchurian in Indian Style is very quick to make and is popular in most Indo-Chinese restaurants. Check how to make restaurant style dry baby corn Manchurian
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.
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