Baby Corn Manchurian (dry and gravy)

Baby Corn Manchurian is a popular Indo Chinese starter. It can made either dry or gravy as per your liking. Learn to make Baby Corn Manchurian Recipe with easy to follow step by step pictures and instructions.

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

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Check out other manchurian recipes

Gobi Manchurian
Mushroom Manchurian
Idli Manchurian

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Baby Corn Manchurian | Baby Corn Manchurian Dry

Baby Corn Manchurian is a popular Indo chinese starter. It can made either dry or gravy as per your liking. Learn to make Baby Corn Manchurian Recipe with easy to follow step by step pictures and instructions.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 10 nos baby corn

For the batter

• 2 tablespoon cornflour
• 1 tablespoon maida
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon red chilli powder
• salt to taste
• oil to toast

For the manchurian

• 1 tablespoon oil
• 1 small capsicum cubed
• 2 teaspoon garlic chopped finely
• 1/2 teaspoon soya sauce
• 2 tablespoon tomato sauce
• 1/2 teaspoon green chilli sauce
• 2 tablespoon spring onion chopped
• salt to taste

Instructions

• Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under 'for the batter' add little water to form a thick paste and marinate baby corn for 15mins.
• Make sure the coating sticks to the veggie. Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.
• Toast them until golden brown and drain in tissue paper and set aside. Get all the ingredients ready for the manchurian. Heat oil in a pan and add garlic and spring onions white part saute for a minute.
• Add onion saute until slightly browned. Then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown. Then add soya sauce and mix well in high flame.
• Now reduce flame and add green chilli sauce, tomato sauce with little water, required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
• Serve Baby Corn Manchurian hot as a starter.

Notes

• 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.
• 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.
• Don't add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.

Nutrition Facts

Baby Corn Manchurian | Baby Corn Manchurian Dry

Amount Per Serving (125 g)

Calories 223 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Sodium 2206mg96%

Potassium 179mg5%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 1445IU29%

Vitamin C 51mg62%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Baby Corn Manchurian Dry

1. Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under ‘for the batter’ add little water to form a thick paste and marinate baby corn for 15mins.
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2. Make sure the coating sticks to the veggie.Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.
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3. Toast them until golden brown and drain in tissue paper and set aside.Get all the ingredients ready for the manchurian.Heat oil in a pan and add garlic and spring onions white part saute for a minute.
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4. Add onion saute until slightly browned,Then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.
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5. Now reduce flame and add green chilli sauce,tomato sauce with little water,required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
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Serve hot as a starter.

Baby Corn Manchurian Gravy

Baby corn manchurian gravy is an excellent sidedish for fried rice.

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Baby Corn Manchurian Gravy

Baby corn manchurian gravy is an excellent sidedish for fried rice.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

For the batter

• 10 nos baby corn
• 1 and 1/2 tablespoon cornflour
• 1.5 teaspoon maida
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon pepper powder
• 2 to 3 tablespoon water
• salt to taste
• oil to toast

For the manchurian

• 1 tablespoon oil
• 1 small capsicum
• 1 cup water
• 2 teaspoon garlic finely chopped
• 1/2 teaspoon soya sauce
• 1 and 1/2 tablespoon tomato sauce
• 1/2 teaspoon white vinegar
• 1/2 teaspoon pepper powder
• 1/2 teaspoon red chilli sauce
• 2 tablespoon spring onion finely chopped green part
• 2 tablespoon spring onion finely chopped white part
• salt to taste

Instructions

• Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under 'for the batter' add little water to form a thick paste.
• Dip baby corn and toast it till golden brown..dont crowd it, toast / deep fry in batches.Make sure the coating sticks to the veggie.Toast the baby corn with oil in dosa tawa until crispy/roasted well or You can deep fry too, Set aside.
• Toast them until golden brown and drain in tissue paper and set aside.Get all the ingredients ready for the manchurian.Heat oil in a pan - add garlic and spring onions white part saute for a minute.Then add capsicum and saute for 2mins.
• Let capsicum retain its crispness and do not let them turn brown.Add soya sauce and mix well in high flame.Then add red chilli sauce and pepper.Add 1 cup of water then add tomato sauce, required salt and give a quick stir.Then add 2 teaspoon cornflour to 1 tablespoon of water , mix well and add it.
• Now reduce flame let the sauce boil until it becomes slightly thick and velvety in appearance. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
• Serve hot as a starter or as a side dish for fried rice.

Notes

• The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
• The sauce should be slightly thick.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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How to make Baby Corn Manchurian Gravy

1. Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under ‘for the batter’ add little water to form a thick paste.
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2. Dip baby corn and toast it till golden brown..dont crowd it, toast / deep fry in batches.Make sure the coating sticks to the veggie.Toast the baby corn with oil in dosa tawa until crispy/roasted well or You can deep fry too, Set aside.
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3. Toast them until golden brown and drain in tissue paper and set aside.Get all the ingredients ready for the manchurian.Heat oil in a pan – add garlic and spring onions white part saute for a minute.Then add capsicum and saute for 2mins.
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4. Let capsicum retain its crispness and do not let them turn brown.Add soya sauce and mix well in high flame.Then add red chilli sauce and pepper.Add 1 cup of water then add tomato sauce, required salt and give a quick stir.Then add 2 teaspoon cornflour to 1 tablespoon of water , mix well and add it.
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5. Now reduce flame let the sauce boil until it becomes slightly thick and velvety in appearance. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
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Serve hot as a starter or as a side dish for fried rice.

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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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