Go Back

Baby corn Manchurian

baby corn fried and tossed in indo Chinese sauce.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Starters
Cuisine: Indo-Chinese
Keyword: veg starters
Servings: 2 people
Author: Jinoo Jayakrishnan
Pin Recipe

Ingredients

  • 3-4 cups water
  • salt to taste
  • 10-12 no baby corn
  • 1/4 cup corn flour
  • 1/4 cup maida
  • 1 tsp ginger garlic paste
  • salt to taste
  • 1/4 tsp turmeric powder
  • oil - for deep frying

for making sauce

  • 1/4 tsp oil
  • 1 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 1 no green chilli - slit
  • 1 medium onion - petals
  • 1/4 medium capsicum - cubes
  • salt a pinch
  • 1 tsp red chilli flakes
  • 3-4 tbsp tomato sauce
  • 2 tsp chilli sauce
  • 1/8 tsp vinegar
  • 1/2 tsp soya sauce
  • 2 tbsp corn slurry
  • 1/2 tsp honey
  • 1//4 tsp chilli flakes - to garnish

Instructions

  • prepare the baby corn pieces and blanch it in a pot of water with salt. boil for 2-3 minutes.
  • drain and let it cool.
  • Add maida, cornflour, salt, ginger-garlic, and turmeric powder. mix well to combine.
  • deep fry the pieces in hot oil once and take it in a paper towel.
  • once it cools a bit, double fry it until golden crisp.

to make the sauce

  • heat oil, fry chopped garlic, chopped ginger, and slit green chillies.
  • add onion petals, capsicum and a pinch of salt.
  • fry until blisters are seen on onions.
  • further, add all the sauces: tomato, chilli sauce, soya sauce, and vinegar along with red chilli flakes.
  • mix everything together and add water. let the mixture boil.
  • make a slurry of cornflour with water and add it back to the pan.
  • mix well and cook in simmer until it is saucy.
  • Lastly, add honey and fried baby corn.
  • mix well to combine.
  • optionally garnish with red chilli flakes.

Video