Baby corn Manchurian

Name: Baby corn Manchurian
Total time: 1200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 200 g baby corn; 1/2 cup All purpose flour; 1/2 cup corn flour; 1 tsp kashmiri red chilli powder; 1/4 tsp pepper powder; 1 tsp ginger garlic paste; 1/2 tsp salt; 2 cups oil for deep fry; 2 tbsp oil; 1 tbsp chopped garlic; 1 tbsp chopped ginger; 1 tbsp chopped spring onion white part; 1 onion; 1 green capsicum; 1 green chili; 1 tsp soya sauce; 1 tsp Red chilli sauce; 1 tsp tomato sauce; 1/2 tsp vinegar; 1 tsp salt; 1 tsp sugar; 1 tsp kashmiri red chilli powder; 1 tbsp corn flour; 2 tbsp spring onion

Muniswari.G @muniswari_0205

Chennai

#CA26 Baby Corn Manchurian is crispy crunchy fried baby corn, tossed in an extremely flavorful spicy, sweet and tangy Manchurian sauce. It is a popular appetizer from the Indian and Indo-Chinese restaurants...

Muniswari.G @muniswari_0205

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Ingredients

20 minutes

3 peoples

For frying:
200 gbaby corn
1/2 cupAll purpose flour
1/2 cupcorn flour
1 tspkashmiri red chilli powder
1/4 tsppepper powder
1 tspginger garlic paste
1/2 tspsalt
2 cupsoil for deep fry
For base sauce:
2 tbspoil
1 tbspchopped garlic
1 tbspchopped ginger
1 tbspchopped spring onion white part
1onion
1green capsicum
1green chilly
1 tspsoya sauce
1 tspRed chilli sauce
1 tsptomato sauce
1/2 tspvinegar
1 tspsalt
1 tspsugar
1 tspkashmiri red chilli powder
1 tbspcorn flour
2 tbspspring onion

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Steps

20 minutes

1

Cut the Baby corn into halves or bite-sized pieces. Blanch the baby corn in hot water for 5 mins.
2

To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter. Add the blanched baby corn to the prepared batter and coated them evenly. Then, deep fry the corns in hot oil until you get golden brown and crisp.
3
4
5

Heat the wok on high heat. Once hot, add the oil, chopped garlic, ginger, and white part of spring onions, sauté for a minute. Then add the chopped onion, green chilies and bell pepper. Stir well on high heat for around 2 minutes.
6

Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.. I added ½ teaspoon Kashmiri red chilli powder for flavor & color (can be skipped)
7

Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
Simmer the sauce for a minute to get it thick and transfer the fried baby corn into the sauce. Toss well until all the corn are well coated with the sauce.
8

Garnish with spring onion...
9

Serve hot as starter/appetizer. It can also be served as a side dish for fried rice or noodles...