Baby Corn Manchurian, an indo-chinese starter which needs no special introduction. Kids love it.. adults too and i make these once in while from canned baby corns as we don’t get fresh babycorn here in our place. Some friday dinner specials could have once of these with fried rice and in no time you will see it disappear! Lets hop on to the recipe…..
Ingredients for making the corn bhajji
- Baby Corn – 15
- Maida – 3 tablespoons
- Corn flour – 2 tablespoons
- Red chilli powder – 1/2 teaspoon
- Black pepper powder – 1/2 teaspoon
- Ginger garlic paste – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Oil – 2 cups (for deep frying)
- Water – as needed
Ingredients for the manchurian
- Onion – 1 cup (big chunks or quartered)
- Green Chilies – 2 (finely chopped)
- Ginger – 1 tablespoon (minced)
- Garlic – 5 (minced)
- Spring onion – 1 tablespoon (white part)
- Green Capsicum – 1/2 cup (diced)
- Chilli powder – 1 teaspoon (see notes)
- Ketchup – 1 tablespoon
- Red Chilli sauce – 1 teaspoon
- Soy sauce – 2 teaspoons (dark)
- Salt – 1/4 teaspoon
- Sugar – 1/4 teaspoon
- Oil – 2 tablespoons
- Corn flour – 1 teaspoon + 2 tablespoons water
- Spring onion – 2 tablespoons (chopped for garnish)
Try some of our Indi Chinese fav….
Lets see how to make this Baby corn manchurian….
Fresh baby corn will be great but all i could find was canned baby corns here….
Discard all the liquid from the can, rinse the baby corn in cold water thoroughly. Drain and pat dry.
Chop them into big pieces as shown and keep it aside.
Now for the batter… mix maida, corn flour, salt, ginger garlic paste and chili powder with some water.
Make a batter similar to dosa batter without any lumps.
Dunk all the baby corn and coat well.
Heat oil and deep fry them in batches.
Fry them till golden brown and remove and reserve. (I did not add nay food color hence it looks pale)
Fry all of them and keep it ready.
Now in a kadai heat little oil and fry onion, spring onion white only, green chili, minced ginger, garlic and sugar over high flame for few seconds.
Followed by green capsicum, ketchup, red chili sauce, soy sauce, red chilli powder and salt. Fry over high flame for few seconds.
Add in fried baby corn to this and saute over high flame again.
Add in the corn flour mixed with water to this mixture and saute again over high flame.
The mixture will thicken and get a shiny glow… switch off and garnish with green onions! Serve it as a starter or as a side for fried rice.
Notes
- Serves 3-4
- Chili powder is optional… reduced the chili sauce and added the powder to give more Indian touch to it. You can use both or either one of them.
- For a dry version… skip the corn starch mixed with water step. Add more of this to make it more like a gravy style.
2 Comments
What kind of chilli sauce do you use?
Chings brand Red Chilli sauce.