Recipe : Baby Corn Manchurian

Recipe : Baby Corn Manchurian

I am a big fan of Indo Chinese cuisine, and baby corn Manchurian is one of my favourite appetizers. This dish is a union of various tastes – sweet, sour and spice. Moreover, it is chewy and tender which is how Manchurian must be.

Baby Corn Manchurian gets my nod ahead of Gobi Manchurian which is far more popular than the former. But it is a hassle to clean gobi which takes more time than making the Manchurian dish. You can also serve the baby corn Manchurian with steamed rice or noodles.


Baby corn – 10 to 12


Maida – 2 tbsp

Corn flour – 1 tbsp

Ginger Garlic paste – 1 tspDSC_0536[1]

Chili powder – 1 tsp



Manchurian Sauce:

Oil – 1 tbsp

Onion – 1 big

Garlic Cloves – 5 to 6 (chopped finely)

Capsicum – 1

Green chillies – 3

Ginger Garlic paste – 1 tsp

Tomato Sauce – 2 tbsp

Soya Sauce – 1 tbsp

Vinegar- 1 tsp

Sugar – 1 tsp

Corn flour – 1 tsp


Coriander leaves


Clean and cut baby corn into length of your choice. Take a bowl and mix all the batter ingredients with enough water to form a thick batter. Now dip the corn in the batter and coat it well. Take a pan and add 2 tbsp of oil in it. As the oil heats, place the coated baby corn on the pan evenly. After it cooks on one side, flip the baby corn and cook it on the other side till golden brown. This will take 10 to 15 minutes or less. By doing this you will be shallow frying the corn instead of deep frying.

Manchurian Sauce:

Cut the Onion and Capsicum into medium size pieces. In a pan heat oil. Add chopped garlic and fry for a minute. Then add chopped onions and slit green chillies, fry till onions turns light brown. Then add chopped capsicum and fry for 2 to 3 minutes. Add the sauces (tomato sauce, vinegar, soya sauce) and mix well. Add sugar and salt. As it starts to boil add the fried baby corn and mix well. Now dissolve the corn flour in half cup of water and sprinkle it on the Corn Manchurian. This gives the baby corn a juicy texture and sauces get well coated to the baby corn. Garnish this with coriander leaves and Spring onions.

Leave a Reply

Your email address will not be published. Required fields are marked *