Select Page

Baby Corn Manchurian

Baby Corn Manchurian


Cuisine: Indo Chinese

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4 Servings


10 baby corn, chopped
½ cup maida / plain flour / all-purpose flour
2 tbsp corn flour
1 tbsp rice flour for more crunchy(optional)
½ tsp ginger-garlic paste
1 tsp kashmiri chilli powder
salt to taste
½ cup water, add as required
oil for deep frying

Other ingredients:

2 tsp oil
½ onion, finely chopped
2 onion cut in cube
1/2 red bell paper cut in cube
1/2 capsicum cut in cube
1 spring onion, chopped
11 inch ginger, finely chopped
5-6 cloves garlic, finely chopped
1 tbsp chilli sauce
2 tsp soy sauce / soya sauce
2 tsp vinegar
salt to taste
½ cup tomato sauce or 2 raw tomatoes chopped
½ tsp pepper, crushed

How to make baby corn manchurian with step by step photo recipe:

Batter recipe:

Firstly, in a large mixing bowl take maida and corn flour and rice flour.

2. also add ginger-garlic paste, chilli powder and salt.

3. Now slowly add water as required and make a smooth flowing consistency batter.

4. Furthermore, add chopped baby corn and coat well with batter. Then deep fry into hot oil till they turn golden brown. Finally, drain the fried baby corn on a kitchen paper towel to remove excess oil.

Then in a large kadai add 2 tsp oil.

Furthermore, add chopped onion, spring onions, ginger and garlic. saute for a minute.

5. Then add cube onion,red bell paper, capsicum and saute for few minutes until the onions becomes transparent.

6. Add chilli sauce, soya sauce, vinegar, salt and tomato sauce.

7. Then make a batter adding 1 tsp of cornflour in 1 cup of water and let it boil.

8. Mix well till the sauce turns slightly thick. Now add the deep fried baby corns. Also add black pepper powder and give a good mix. Finally, add some chopped spring onions greens and serve hot.


In addition, you can also shallow fry if you don’t want to use more oil.finally, to get bright red colour, add a pinch of red food colour. Furthermore, add capsicum to make it more tasty. Finally, serve immediately else they will not taste great.

About The Author

Lipika Debnath

An engineering graduate in Electrical and Electronics Engineering from Veltech University Chennai. Her sense of pride for nation reflects from her work as after her graduation she joined as a school teacher in Hojai, Assam under Sarba Siksha Abhiyan, Govt. of Assam, India to nurture the young minds of India. She loves teaching and be with kids and providing them with the pinnacle of knowledge. She loves cooking and has mastered the art of cooking since her childhood. Meet our in-house Food Columnist, Miss Lipika who can make your mouth open and drool once you happened to read her food column. Yes, you need to be lucky or go and meet her personally at her home to taste those palatable dishes cooked by her.

Click on below image to Download our Latest Issue!

Follow us on Twitter

Follow us on Google+

Pin It on Pinterest


Share This

Share this post with your friends!