Baby Corn Manchurian is a very popular Indo Chinese vegetarian dish prepared with baby corns. It pairs well with noodles and fried rice.
- 200 Grams Baby Corn
- 1/2 Cup Corn Flour
- 1 Cup All Purpose Flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Chilli Powder
- 1/2 Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Pepper Powder
- 1 Cup Onions
- 3 Green Chillies
- 1 Carrot
- 1 Capsicum
- 6-7 Garlic Cloves
- 1/2 Cup Coriander Leaves
- 1 Teaspoon Soya Sauce
- 2 Teaspoons Tomato Ketchup
- For Deep Fry Oil
To a bowl, add 1 cup all purpose flour, 1/2 teaspoon pepper powder, 1/2 teaspoon chilli powder, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon salt and mix. Add water slowly and mix into a batter of the shown consistency. Add cleaned and diced baby corn and mix. Heat oil for deep fry in a pan. Fry the prepared baby corn in oil. Flip in between and fry till they turn golden brown colour. Prepare sauce for manchurian. Heat a pan and add 2 tablespoons oil. Add finely chopped garlic cloves and fry for a minute. Add diced onions and fry for a minute. Add chopped green chillies and fry for 2-3 mintues. Add chopped carrot, chopped capsicum and fry. Cabbage also could be added. Add 1/2 teaspoon salt and mix. Fry for 2-3 minutes. Add 1 teaspoon soya sauce, 2 teaspoons tomato ketchup and mix. Add 1/4 teaspoon pepper powder. If more gravy is desired, 1/2 cup water add 2 tablespoons corn flour, mix and add this to the sauce. Mix and cook for a minute. Add fried baby corn and mix. Garnish with coriander and cut off the stove.
