Baby Corn Manchurian | Baby Corn Manchurian Dry
Baby Corn Manchurian is a popular Indo chinese starter. It can made either dry or gravy as per your liking. Learn to make Baby Corn Manchurian Recipe with easy to follow step by step pictures and instructions.
Servings2
Ingredients
- 10 nos baby corn
For the batter
- 2 tablespoon cornflour
- 1 tablespoon maida
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chilli powder
- salt to taste
- oil to toast
For the manchurian
- 1 tablespoon oil
- 1 small capsicum cubed
- 2 teaspoon garlic chopped finely
- 1/2 teaspoon soya sauce
- 2 tablespoon tomato sauce
- 1/2 teaspoon green chilli sauce
- 2 tablespoon spring onion chopped
- salt to taste
Instructions
- Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under 'for the batter' add little water to form a thick paste and marinate baby corn for 15mins.
- Make sure the coating sticks to the veggie. Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.
- Toast them until golden brown and drain in tissue paper and set aside. Get all the ingredients ready for the manchurian. Heat oil in a pan and add garlic and spring onions white part saute for a minute.
- Add onion saute until slightly browned. Then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown. Then add soya sauce and mix well in high flame.
- Now reduce flame and add green chilli sauce, tomato sauce with little water, required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
- Serve Baby Corn Manchurian hot as a starter.
Notes
- You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately.
- Adding onions is purely optional, you can skip that too.
- Marinating baby corn in the batter gives a nice firm outer layer.
- Chilli sauce and soy sauce forms the base for any manchurian. I used green chilli sauce as I had only that, you can add the red chilli sauce too.
- Always serve hot as it may turn soggy when resting time is given.
- Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.
- Don't add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
Nutrition Facts
Baby Corn Manchurian | Baby Corn Manchurian Dry
Amount Per Serving (125 g)
Calories 223
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Sodium 2206mg96%
Potassium 179mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1445IU29%
Vitamin C 51mg62%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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