Crispy Baby Corn Machurian

My first Indo-Chinese dish of Gobi Manchurian became a big hit among my family members. Since the preparation method is same for almost all the Manchurian recipes, I started to prepare it very frequently and also with other ingredients like Baby corn and Paneer. Today's baby corn Manchurian was very delicious which added more crispiness to the crispier baby corns. I used very less flour (very light enough to coat the baby corns) to get the crispiness. Here you go with the recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Serves: 2


For Frying:
Baby corns - 180 grams/ 15 pieces
All purpose flour/Maida - 2 tablespoon
Cornflour - 1 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Red chilli powder - 1/4 teaspoon
Salt - to taste
Oil - for frying

For Manchurian:
Oil - 2 teaspoon
Onion - 1/2 cup finely chopped
Capsicum - 1 small no,cubed
Green chillies - 3, finely chopped
Ginger Garlic paste - 1 teaspoon
Soy sauce - 1 teaspoon
Tomato sauce - 1 teaspoon
Salt - to taste
Spring onion - 1 no, finely chopped (optional)
Coriander leaves - 2 no, finely chopped


For Frying:

1) In a mixing bowl, mix maida, cornflour, ginger garlic paste, red chilli powder and salt.
2) Add little water at a time and mix well without any lumps.
3) Beat the mix to a medium water consistency, very lightly to coat the baby corns.
4) Cut the baby corn into half and diagonally into two. This gives 4 pieces of baby corns and put them into the mixing bowl. If the baby corns very tender, diagonal cutting is alone enough.
5) Mix well and make the batter to coat the baby corns
6) Heat oil in kadai/pan and when it is hot, add baby corns slowly.
7) Fry baby corns well till they become golden brown. Medium high heat is enough.
8) Once cooked, transfer to a paper towel to absorb the excess water.

For Manchurian:

1) In a kadai/pan, heat oil.
2) When it is hot, add ginger garlic paste and green chillies. Saute them for a minute.
3) Add onions and saute them till the onions become translucent.
4) Add cubed capsicum and salt. Saute again till the capsicum becomes crispy and cooked. If required sprinkle little quantity of water to cook capsicum.
5) Add soy sauce and tomato sauce and toss well for a minute. (I have added enough green chilies and i didn't add chilli sauce).
6) Add fried baby corns and toss until the sauce coats with the baby corns.
7) Garnish with spring onions and coriander leaves.
8) Serve hot with roti or rice.

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Looks superb...lovely color...Delicious...

I always love this Indo Chinese flavours, looks very tempting. First time here, you are doing a great job, your blog looks lovely.

Very tempting and yummy dish! Your step by step pictorials are very helpful too...

my favorite recipe of babycorn.....thanks for visiting my have a lovely space.....glad to follow you:)

Looks so delicious, tempting and inviting dear.... Perfectly done...

Thanks for visiting my space and leaving those lovely words...You too have a great space with yummy recipes. Love Manchurian...Looks very inviting..glad to follow you dear right away..
first time your space..
awesome presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

Super crispy manchurian...thxs for ur valuable comments.u have a nice blog....happy to follow u!!

hi uma
thanx for your lovely thought at my space...this baby corn manchurian looks so delicious n tempting..thanx for your pictorials...bookmarked!!!
glad to follow you..would like to invite you to follow my space..hope you visit again :)

An all time fav ~ love love love it! Your pics are truly tempting! :)
US Masala

hi uma
i can't find comment tab in your carrot rice recipe :(
carrot rice looks so inviting n perfect lunch box menu...yes home made food are always best...
for your qstn at my recipe...adding cashew nut is both for taste,crunchy n nice flavor too...wt. watchers n health conscious people can avoid that :)

Thanks sangee for the reply for cashew and comment tab is now appearing. :-)

Superb pics! Manchurian was one of my first hits too!


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