Dry Baby Corn Manchurian
Crispy fried baby corn tossed in a tangy, savory, and slightly spicy Manchurian sauce. A popular Indo-Chinese appetizer that's perfect for parties or as a delicious evening snack.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Batter and Baby Corn
- b.In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and black pepper powder.
- c.Gradually add about 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not overly thick.
- d.Add the halved baby corn pieces to the batter and toss gently to ensure they are evenly coated.
- 2
Step 2
- a.Deep Fry the Baby Corn
- b.Heat 2 cups of oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- c.Carefully slide the batter-coated baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- e.Using a slotted spoon, remove the fried baby corn and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Prepare the Manchurian Sauce
- b.In a separate large wok or pan, heat 2 tbsp of sesame oil on high heat until it is very hot.
- c.Add the finely chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until they become fragrant.
- d.Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
- 4
Step 4
- a.Combine and Serve
- b.Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of salt to the wok. Stir well and allow the sauce to bubble for about a minute.
- c.Immediately add the fried baby corn to the sauce in the wok.
- d.Toss everything together quickly and gently for about 30-60 seconds, ensuring each piece of baby corn is evenly coated with the sauce.
- e.Turn off the heat, garnish with freshly chopped spring onion greens, and serve immediately to enjoy maximum crispiness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy texture, double-fry the baby corn. Fry once until light golden, remove and let cool for 5 minutes, then fry again on high heat for 1-2 minutes until deep golden brown.
- 2To maintain crispiness, toss the fried baby corn in the sauce just before you are ready to serve.
- 3Ensure your wok is smoking hot before stir-frying the vegetables. This high heat cooks them quickly, keeping them crunchy and imparting a smoky flavor.
- 4You can blanch the baby corn in hot salted water for 2 minutes before coating and frying. This ensures the inside is tender.
- 5Adjust the amount of red chili sauce and green chilies to control the spice level to your liking.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, coat the baby corn in batter and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also use an air fryer.
Gravy VersionGravy Version
To make Baby Corn Manchurian with gravy, prepare a corn starch slurry by mixing 1 tbsp of corn starch with 1/2 cup of water. Add this slurry to the sauce in step 4 and cook until it thickens, then add the fried baby corn.
Vegetable VariationVegetable Variation
This recipe works wonderfully with other vegetables. Try substituting baby corn with cauliflower florets (Gobi Manchurian) or mushrooms.
Gluten FreeGluten-Free
To make this recipe gluten-free, replace the all-purpose flour with rice flour and ensure you are using a gluten-free soy sauce (tamari).
Why this is on our healthy list.
Good Source of Fiber
Baby corn and other vegetables like capsicum and onion provide dietary fiber, which is essential for digestive health and helps in maintaining a healthy gut.
Rich in Antioxidants
The dish contains ingredients like garlic, ginger, and capsicum, which are known for their antioxidant properties that help combat oxidative stress in the body.
Provides Vitamin C
Capsicum (bell pepper) is an excellent source of Vitamin C, a crucial nutrient for boosting the immune system and promoting skin health.
Plant-Based Appetizer
This recipe is entirely plant-based, making it a suitable and delicious option for those following vegetarian or vegan diets.
Frequently asked questions
A single serving of Dry Baby Corn Manchurian contains approximately 300-350 calories, primarily from the deep-fried corn and the oils used in the sauce.