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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.
Prepare Batter and Baby Corn
Deep Fry the Baby Corn
Prepare the Manchurian Sauce
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 304.73 calories per serving with 3.77g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Combine and Serve
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.
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.
This recipe works wonderfully with other vegetables. Try substituting baby corn with cauliflower florets (Gobi Manchurian) or mushrooms.
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).
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.
The dish contains ingredients like garlic, ginger, and capsicum, which are known for their antioxidant properties that help combat oxidative stress in the body.
Capsicum (bell pepper) is an excellent source of Vitamin C, a crucial nutrient for boosting the immune system and promoting skin health.
This recipe is entirely plant-based, making it a suitable and delicious option for those following vegetarian or vegan diets.
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.
While it contains healthy vegetables like baby corn, capsicum, and onion, it is a deep-fried dish, which makes it high in calories and fat. It's best enjoyed in moderation as an occasional treat. For a healthier alternative, consider baking or air-frying the baby corn.
Yes, you can. Replace the all-purpose flour with an equal amount of rice flour for the batter. Also, use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
To reduce the spice level, you can omit the green chilies entirely and use a milder red chili sauce or reduce its quantity. You can also increase the amount of tomato ketchup slightly to add more sweetness.
Absolutely. After coating the baby corn in batter, arrange them on a baking sheet lined with parchment paper. Spray with a little oil and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp and golden.
Dry Baby Corn Manchurian is best eaten fresh as the fried corn will lose its crispiness and become soggy upon refrigeration. If you must store it, keep it in an airtight container in the refrigerator for up to one day and reheat in a hot pan or oven to try and regain some crispness.