Baby Corn Manchurian Recipe | Restaurant Style Baby Corn Manchurian | Indo-Chinese Recipes | Cookd

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Baby Corn Manchurian is a lip-smacking #VegetarianStarterRecipe. In this #BabyCornManchurian; deep-fried baby corn is mixed with a delicious sauce mixed with vegetables. Try out this tasty #RestaurantStyleBabyCornManchurian with Cookd’s simple recipe and serve it hot. Do try out this recipe and share your feedback with us.

Baby Corn Manchurian Recipe:

Baby Corn - 15 pieces
Maida - 1 tbsp
Cornstarch - 2 tbsp + ½ tbsp
Salt - 1 tsp
Red Chilli Powder - ¼ tsp
Onion (diced) - ½ Cup
Capsicum (diced) - ½ Cup
Ginger (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Soy Sauce - 1 tbsp
Red Chilli Sauce - ½ tbsp
Tomato Ketchup - 2 tbsp
Black Pepper Powder - ¼ tsp
Oil - 2 tbsp + for deep frying
Water - ¼ Cup

Cooking Instructions:

1. Slit the baby corn in 2, and then cut them into 1-inch pieces. Coat the baby corn in 2 tbsp cornflour, maida, ½ tsp salt and chilli powder. Sprinkle a few drops of water, to help the flour coat the baby corn pieces.

2. Deep fry in oil until golden. Set them aside.

3. In another pan, heat 2 tbsp oil and fry the chopped garlic and ginger. Add diced onion and capsicum. Cook them for 1 minute.

4. Add the soy sauce, red chilli sauce, tomato ketchup, pepper powder and ½ tsp of salt. Add ¼ cup of water and cook it for 2 minutes.

5. Mix ½ tbsp of cornstarch with 2 tbsp of water and pour this paste into the pan. This will help to get a thick and glossy sauce.

6. Immediately add the fried baby corn and mix. Turn off the heat and serve hot.

Cooking Tips:

1. Do not cook for a long time after adding the Cornstarch slurry, as this will make the sauce too thick and form a jelly-like texture.

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