Baby corn Manchurian
Baby corn Manchurian dry
This is a Indo chineese starters recipe. The crunchiness of baby corn combined with the flavors of spices is very tasty. You may also like other Indo chineese starters like
Gobi manchurian
Pepper paneer
Ingredients
For the batter
All purpose flour - 1/4 cup
Corn flour - 2 tbsp
Ginger garlic paste - 2 tsp (I made it freshly and not the readymade paste)
Red chilli powder - 2 tsp (or red chilli paste)
Salt -for taste
Water as required
Other ingredients
Baby corn - 10 - 15
Onion - 1 finely chopped
Green chilli - 3 to 4 slit into half
Tomato sauce - 2 tbsp
Chilli sauce - 2 tbsp
Vinegar - 1 tbsp
Soya sauce - 2 tbsp
Oil - for frying
Method
Preparing the batter
Take a large bowl and add all ingredients listed under for the batter except water. Add small quantity of water little by little and mix well. The batter should not be too thick or too watery.
If the baby corn is big, cut it into small pieces. Put it in hot water for about 5 minutes to blanch it (it helps in better absorption of Masala). Coat it in the batter. Take a frying pan with oil. Deep fry the baby corn in it. If you want the baby corn to be crispy, you can double fry them.
Take another kadai with 2 tbsp of oil. Add 1 tsp of ginger garlic paste. Add the finely chopped onions. Heat it till the raw smell of garlic goes and onions become golden brown. If you want to add capsicum, add it now and allow it to boil. It should not be cooked fully. Add the split green chillies, red chilli powder, tomato sauce and chilli sauce. Mix it well and add a pinch of salt. Add 1tsp of corn flour mixed in 2tbsp of water and allow it to heat. Add soya sauce and vinegar mix it. Add the fried baby corn, and keep mixing whilst in high flame. Take care not to burn, you should be mixing continuously. Remove it from flame and serve hot with tomato sauce or chilli sauce.
1. After adding soya sauce and vinegar, the mix should not be for long on flame.
2. You can also serve this with fried rice by making this a semigravy. Add a little more of water.
This is a Indo chineese starters recipe. The crunchiness of baby corn combined with the flavors of spices is very tasty. You may also like other Indo chineese starters like
Gobi manchurian
Pepper paneer
Ingredients
For the batter
All purpose flour - 1/4 cup
Corn flour - 2 tbsp
Ginger garlic paste - 2 tsp (I made it freshly and not the readymade paste)
Red chilli powder - 2 tsp (or red chilli paste)
Salt -for taste
Water as required
Other ingredients
Baby corn - 10 - 15
Onion - 1 finely chopped
Green chilli - 3 to 4 slit into half
Tomato sauce - 2 tbsp
Chilli sauce - 2 tbsp
Vinegar - 1 tbsp
Soya sauce - 2 tbsp
Oil - for frying
Method
Preparing the batter
Take a large bowl and add all ingredients listed under for the batter except water. Add small quantity of water little by little and mix well. The batter should not be too thick or too watery.
If the baby corn is big, cut it into small pieces. Put it in hot water for about 5 minutes to blanch it (it helps in better absorption of Masala). Coat it in the batter. Take a frying pan with oil. Deep fry the baby corn in it. If you want the baby corn to be crispy, you can double fry them.
Take another kadai with 2 tbsp of oil. Add 1 tsp of ginger garlic paste. Add the finely chopped onions. Heat it till the raw smell of garlic goes and onions become golden brown. If you want to add capsicum, add it now and allow it to boil. It should not be cooked fully. Add the split green chillies, red chilli powder, tomato sauce and chilli sauce. Mix it well and add a pinch of salt. Add 1tsp of corn flour mixed in 2tbsp of water and allow it to heat. Add soya sauce and vinegar mix it. Add the fried baby corn, and keep mixing whilst in high flame. Take care not to burn, you should be mixing continuously. Remove it from flame and serve hot with tomato sauce or chilli sauce.
1. After adding soya sauce and vinegar, the mix should not be for long on flame.
2. You can also serve this with fried rice by making this a semigravy. Add a little more of water.
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