If you have tried preparing popular Gobi Manchurian before, you will find that the preparation of Baby Corn Manchurian to be similar. You will love this Manchurian for its crispy, spicy taste just like the Gobi one. May be because I have had Gobi Manchurian too many times, the Baby Corn version has become my favorite Manchurian. Like its Gobi counterpart, this Chinese dish is best served with Tomato sauce.
Baby Corn Manchurian Ingredients:
- Baby Corn – 10-15
- Corn Flour – 5 tsp or 2-1/2 Tbsp
- Rice Flour – 2 tsp
- Maida / All Purpose Flour – 2 tsp
- Cooking / Baking Soda – 1 pinch
- Red Color – 2 pinches (optional)
- Finely chopped Green chillies – 1/4 tsp
Time to Prepare: 30 min
How to Make Baby Corn Manchurian:
1) Clean and cut the Baby corn into medium sized pieces. Keep aside.
2) Mix Corn flour, Rice flour, Maida, Baking Soda, red color (optional), salt and chopped Green chillies with water just enough to make the batter as thick as dosa batter.
3) Heat oil in a frying pan. Take the cut Baby Corn one at a time, dip it into the batter and drop into heated oil and deep fry. Keep the fried Baby Corn aside.
- Ginger Garlic Paste – ½ tsp
- Chopped Green Chilly – 1
- Chopped Onion – 1
- Spring Onion – 1/2 cup (optional)
- Vinegar – 2 tsp
- Soya Sauce – 1 tsp
- Ajino Moto (Tasting / China salt) – 2 pinch (optional)
- Tomato Sauce – 1 cup (Hot and Sweet sauce preferred)
- Coriander leaves / Cilantro
4) Tempering (Masala Mixture):
Heat 2 tsp of oil in a pan. Add chopped Onions, Ginger Garlic paste and chopped Spring Onions and fry till the Onions turn golden brown. Now add Green chillies and fry for a minute.
Then add Vinegar, Soya sauce, Ajino Moto, 1/2 cup of Tomato sauce and mix well with a ladle. The masala mixture required for Baby Corn Manchurian is now ready.
5) Mix fried Baby Corn Florets with the Masala mixture. Mix them all well until all the florets blend well with the Masala mixture.
If you prefer, garnish with chopped Coriander leaves.
The Baby Corn Manchurian is now ready to be served. Serve with your family favorite Tomato Sauce.
a) I have avoided using red food color for my Baby Corn Manchurian preparation due to health concerns. You can see from the photograph that the Corn Manchurian still looks good without color and hence color is not really required.
b) I have heard from many that adding Ajino Moto (Tasting Salt) gives great taste to the Baby Corn Manchurian. Ajino Moto can be used if the Baby Corn Manchurian is not going to be tasted/consumed by pregnant women or toddlers.