Baby corn manchurian recipe | How to make baby corn manchurian
By Latha on June 24th, 2016
Baby corn manchurian recipe explained with step by step pictures. This is a dry version of baby corn manchurian. But the quantity of tomato sauce is little more, and that is how baby corn manchurian is prepared in the Indian state of Karnataka.
My son loves this a lot and he used call this by name "baby morn munchkuri", when he was young. We all in our family like this. Whenever we visit restuarants, most of the time we will end up in ordering babycorn manchurian and sweet corn vegetable soup as our starters. I have also posted one baby corn golden fry recipe, which is a very tasty and easy starter recipe.
This is a kids friendly recipe. You can find many kids friendly recipes on this website like gobi manchurian, pani puri, corn cutlet, pasta and pav bhaji recipes. These are all my Son's favourites.
Apart from all these I keep preparing this tasty treat at home, whenever my son demands. And I do not make it spicy because he is too young to eat spicy food. So adjust the spiciness as per your taste. And I am filing this recipe under kids friendly recipes section. If you are looking for more snacks recipes then do visit our Snacks page. Read, try and enjoy baby corn manchurian this weekend.
Preparation time: 15 min
Cooking time: 15 min
Serves: 4
Ingredients for batter: (measuring cup used = 240ml)
- 10 baby corns
- 4 tbsp maida or all purpose flour
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1/2 - 1 tsp red chilli powder
- 1 tsp ginger garlic paste
- Salt as per your taste
- Oil for deep frying
Ingredients for sauce: (measuring cup used = 240ml)
- 1 chopped onion
- 1/2 chopped capsicum
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2 plants spring onion
- 1/2 - 1 tsp red chilli powder
- 1/4 tsp pepper powder
- 1 finely chopped green chilli (optional)
- 4 tbsp tomato sauce
- 1 tsp soya sauce
- Salt as per your taste
- 2 tsp cooking oil
- 1/2 cup water
Instructions for making baby corn manchurian:
- Remove the outer cover and chop the baby corns. I slice them diagonally. If you want crispy baby corn manchurian then make thin slices.
- In a bowl take maida, corn flour, rice flour, red chilli powder, salt and ginger garlic paste.
- Add water and prepare the batter which is slightly thinner than the dosa batter.
- Add in sliced baby corns in batches to the batter.
- If you are serving immediately then heat the oil in a frying pan. Drop the batter coated baby corn slices in the hot oil. Because if you keep the fried baby corn for long time then they will loose the crispiness.
- Fry the baby corn slices until crisp and they get nice golden brown colour. Take them out from oil and keep it aside.
- Now to prepare sauce take 2 tsp oil in a wide pan and heat it. Add in finely chopped ginger and garlic. Fry them for a while.
- Add in chopped onion, white part of spring onion, green chilli and capsicum. Fry until crisp.
- Add in chilli powder and pepper powder. Give a quick stir.
- Add in tomato sauce and soya sauce. Give a quick stir.
- Now add 1/2 cup of water to the left out batter. If you do not have any left out batter then mix 1/2 tsp corn flour in 1/2 cup of water.
- Pour this thin batter to the pan. Stir until you get a thick gravy.
- Add in salt and mix well again.
- Add in fried baby corns.
- Toss well, garnish with spring onion and serve immediately.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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