5 BABY CORN MANCHURIAN

Baby Corn Manchurian ( Dry Version)


One of the most favourite manchurian at home. Usually I prepare this for our weekend lunch. My hubby and kids will finish them off as and when it is done preparing.

Baby Corn - As required or chopped 2 cups
Onion - 1 small chopped fine
Corn flour - 3 tbsp
Maida - 1 tbsp
Rice flour - 1 tbsp
Salt as needed
Chilli powder - 2 tsp
Soya sauce - 1 - 1 1/2 tbsp
Tomato sauce/ketchup - 1 - 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
cilantro - few leaves chopped
Green Onions - 1/2 cup chopped
Oil - 1 1/2 tsp
oil for deep frying



Can also add half of a capsicum.

Cut baby corn into small pieces. In a bowl take corn flour, maida, rice flour required salt and little chilli powder. Make a paste/batter by adding very little water. Add the baby corn and mix ...drop little by little and deep fry in oil and keep aside. Sometimes it sticks together... when cool just break into small pieces.


In a kadai heat 1 tbsp of oil and add onion, fry until golden brown then add ginger garlic paste and saute for a minute. If needed add chopped capsicum and saute for 2 - 3 minutes.Next add half of green onions and fry for a minute. Next add chilli powder and the fried baby corn.


Immediately add soya sauce, tomato sauce.Mix well and remove from fire. Garnish with some chopped cilantro leaves and or some chopped green onions..