Baby Corn Manchurian

Baby corn manchurian is one of those Indo-Chinese starters that disappears the moment it hits the table. The baby corn is stir fried until it starts to brown, coated in corn flour and Kashmiri chilli, then tossed in a sauce of soya, chilli sauces and vinegar with plenty of spring onion.

It is easy and simple to make, and you do not need to deep fry anything.

Baby Corn Manchurian

Quick Details
Serves: 3
Cooking time: about 20 minutes
Diet: Vegetarian

Print Recipe Pin Recipe

Course Starter

Cuisine Desi Chinese

Ingredients

  

For the baby corn

• 200 g baby corn cut diagonally
• 4 tablespoons oil
• 4 tablespoons corn flour
• 1/2 tablespoon Kashmiri chilli powder
• 1 teaspoon salt

For the sauce

• 3 tablespoons oil 2 to start, 1 to finish
• 4 spring onion whites chopped
• 2 green chillies chopped
• 1 onion cut into petals
• 1 teaspoon ginger garlic paste
• 2 tablespoons dark soya sauce
• 1 tablespoon green chilli sauce
• 1 tablespoon red chilli sauce
• 1 tablespoon vinegar
• 1 teaspoon tomato sauce
• 1/2 capsicum chopped
• 1 teaspoon black pepper freshly ground
• spring onion greens chopped, plus more to garnish
• salt to taste

Instructions

 

• Stir fry the baby corn. Heat 4 tablespoons of oil in a pan. Stir fry the baby corn until it starts to brown. Transfer to a bowl.
• Coat the baby corn. Add the corn flour, Kashmiri chilli powder and salt. Mix well so every piece is coated.
• Start the sauce. Heat 2 tablespoons of oil. Add the spring onion whites, green chillies, onion petals and ginger garlic paste. Stir fry for a minute.
• Add the sauces. Add the dark soya sauce, green chilli sauce, red chilli sauce, vinegar and tomato sauce. Add the capsicum, spring onion greens and black pepper.
• Toss. Add the coated baby corn and stir fry well. Add 1 more tablespoon of oil, check the salt and toss again.
• Serve. Garnish with spring onion greens and serve hot.

Video

Keyword Baby Corn Manchurian, Indo-Chinese Starter, Party Snack

Tips for the Best Baby Corn Manchurian

• Cut the baby corn diagonally. More surface area means more crisp edges and more sauce.
• Keep the flame high when you toss everything together so the vegetables stay crunchy.
• Add the coated baby corn right at the end so it does not turn soft.
• Taste before adding more salt. Soya sauce is already salty.

Frequently Asked Questions

Can I make this with a gravy?
Yes. Mix 1 teaspoon corn flour in 1/2 cup water and add it to the sauce before adding the baby corn. Cook until it thickens.

Can I use the same method for gobi or paneer?
Yes. The sauce works well with cauliflower, paneer and mushrooms.

Make this for your next party and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.