About Baby Corn Manchurian
Baby corn manchurian is spicy, tangy and sweet. It is one of the most loved dishes by everyone at home. Baby corn is first parboiled, then dipped in a flour batter and tawa fried, then tossed in a semi dry or gravy which onion, capsicum and sauces. To save time you can even deep fry baby corn coated in the batter. But to cut down oil I chose to tawa fry it. Baby corn is one of my fav veggies that I can have baby corn in any form. And this time I didn’t deep fry them, instead toasted them in dosa tawa and there was no much taste difference.
Baby Corn Manchurian dry can serve as a great starter Baby Corn Manchurian gravy serves as a great sidedish for fried rice.
Baby Corn Manchurian Ingredients
Baby corn : Choose tender juicy baby corn. If you prefer to deep fry then you can use raw baby corn itself. As I chose to tawa fry I precooked baby corn then tawa fried it. Flour batter : A batter is prepared using flour, water, salt and spice powders. Sauces : Different kinds of chinese flavored sauces like soya sauce, green chilli sauce, tomato sauce are used. Other vegetables : Onion, capsicum and spring onion is used.
More baby corn recipes
Pin Check out other manchurian recipes Gobi Manchurian Mushroom Manchurian Idli Manchurian Pin If you have any more questions about this baby corn manchurian recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this baby corn manchurian recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Baby Corn Manchurian Dry
Serve hot as a starter.
Baby Corn Manchurian Gravy
Baby corn manchurian gravy is an excellent sidedish for fried rice.
📖 Recipe Card
How to make Baby Corn Manchurian Gravy
Serve hot as a starter or as a side dish for fried rice. Pin
Expert Tips
You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately. Adding onions is purely optional, you can skip that too. Marinating baby corn in the batter gives a nice firm outer layer. Chilli sauce and soy sauce forms the base for any manchurian. I used green chilli sauce as I had only that, you can add the red chilli sauce too. The consistency is purely your choice, you can make it saucy like how I have did or make it dry too. Always serve hot as it may turn soggy when resting time is given. You can even add 1 teaspoon cornflour mixed with 2tablespoon water and add it along with tomato sauce , this is just to make the sauce thick Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp. Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color. You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately. Adding onions is purely optional, you can skip that too. Chilli sauce and soya sauce forms the base for any manchurian. I used red chilli sauce. Always serve hot as it may turn soggy when resting time is given. Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp. Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color. I didn’t deep fry them, instead toasted them in dosa tawa and there was no much taste difference.
Serving and Storage
Baby corn manchurian serves as a starter and as a sidedish for fried rice too. To be precise Baby corn manchurian dry can serve as a great starter and baby corn manchurian gravy serves as a great sidedish for fried rice. It keeps well only for a day in room temperature. I wouldn’t recommend storing it for more than a day, it is dish to be served hot from the pan else it will turn soggy and spoil the taste too. It loses its crispness in a while so I would strongly recommend to serve manchurian dishes hot.
Substituitions and Variations
You can use the same recipe for gobi, mushroom , paneer etc. You can deep baby corn after dipping in batter instead of tawa roasting it. To get a silky smooth velvety gravy use very little cornflour slurry and cook just until it thickens.
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