Crispy dry baby corn manchurian recipe at home step by step

An easy to make simply delicious, crispy, dry baby corn manchurian recipe cooked in a slightly spicy & sweet Chinese sauce based gravy. Perfect to serve as an evening snack or starter/appetizer before dinner. Described with simple step by step pictures.

Baby corn manchurian is one of the most delicious Indian-Chinese-style veg snacks/starter prepared with fried baby corn tossed in a perfect mixture of red chilli sauce, tomato sauce, and soya sauce, based gravy with salt and chilli flakes seasoning. This Baby corn dish is easily available in Indian street-side fast food stalls to multi-cuisine restaurants

I basically prepare this manchurian recipe for my kid who loves the crunch of baby corn intact in the gravy. Because he mostly loves baby corn as a starter. Though you can add little water to prepare manchurian gravy for serving as a side dish with Chinese fried rice or noodles.

served crispy dry baby corn manchurian in a black bowl served crispy dry baby corn manchurian in a black bowl

This baby corn Manchuria is a very simple and easy starter-type dish(as dry and crispy) that can be quickly made at home. Just start making this recipe by blanching the small pieces of baby corn in water, coated with maida-corn flour to fry & sautéed, or tossing in different Chinese sauces(chili sauce& tomato sauce) and seasoning with salt and pepper. Even I use capsicum and onion too for making it more colorful and of course for adding some more crunch too. 

Baby corn is itself considered a healthy vegetable. However, due to deep frying and tossing in manchurian sauce, this baby corn recipe couldn’t maintain that theory to make it healthy anymore. However, baking or air frying the baby corn without oil can reduce the calories but could not make it healthy for later tossing in sauce.

In Bangalore, Manchurians are a very common starter in all street-side small food corners and they make different types of manchurian recipes including this baby corn recipe. Just after coming to Bangalore, mostly at the weekend my husband and I usually visit those roadside eateries for some chatpata evening snacks. Though I’m pure non-vegetarian but their gobi and baby corn Manchurians made me happy. Till then I’m a huge fan of this starter and then my kid for its crispy . 

But today I’ve applied my own method for making this recipe. I hope that will help you a lot to easily make it at home.

Try this baby corn Manchurian at home and if you enjoy my cooking, so don’t forget to share your valuable feedback about this recipe with me in the comment section below.

Crispy dry baby corn manchurian recipe at home step by step

Recipe by Moumita PaulCourse: Starters/AppetizersDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Baby corn Manchurian is an Indian-Chinese style delicious crispy, dry, baby corn recipe, a very popular vegetarian starter. An easy-to-make recipe prepared at home from scratch with step-by-step pictures.

Ingredients

  • For Boiling Baby corn
  • 200 g Baby corn(Cut diagonally)

  • 2+1/2 cups Water

  • 1 tsp Salt

  • For Coating & Frying Baby corn
  • 3 tbsp Maida/All purpose flour

  • 3 tbsp Cornflour

  • 1 tsp Black pepper

  • 1/4 tsp Salt

  • Vegetable Oil For frying

  • For making Manchurian gravy
  • 4 tbsp Tomato sauce/ketchup

  • 1 tbsp Chilli sauce

  • 1 tsp Soya sauce

  • 1 tsp Chilli powder

  • 1 tsp Black pepper

  • 2 Medium Onion

  • 1 Medium Capsicum

  • 1/2 tsp chopped Ginger

  • 2 tsp chopped Garlic

  • 2-3 pcs Green chillies

  • 3 tbsp Spring onion

  • 2 tbsp Cornflour

  • 1/2 tsp Sugar

  • 3 tbsp Vegetable oil

  • Salt (As required)

Making Baby corn manchurian

  • Thoroughly wash the baby corn(≈200g) in running water. Cut it diagonally or ring-wise.
  • Take a pan with 2+½ cups of water and 1 tsp of salt and make it boil. 
  • When the water starts boiling add the corn to it and blanches it for 5 mins.
  • After 5 mins immediately strain the baby corns from the water and keep it in a mixing bowl.
  • Coating & Frying baby corn
  • Before frying in oil, add 3 tbsp cornflour, 3 tbsp maida, 1 tsp pepper powder, and 1/4 tsp salt to the blanched baby corn.
  • Mix it well with the help of a spoon or just toss the corn in these dry ingredients.
  • Don’t add water in this step.
  • Once the baby corns coated well in it then keep it aside.
  • Heat a pan on high, and add any vegetable oil(≈ 250 ml) for frying.
  • When the oil gets hot then add the coated baby corn in hot oil, and fry it.
  • While frying,  don’t touch the corn for 1 min, otherwise, its coating will come out.
  • After 1 min of frying, gently stir the baby corn and fry it until gets nice golden brown from both sides.
  • Remove it from the pan.
  • In the same way, fry all the coated baby corn.
  • Making baby corn manchurian (gravy)
  • In a mixing bowl, take 3 tbsp tomato sauce, 1 tbsp red chilli sauce, 3/4 tsp chilli flakes/chilli powder & 1 tsp soya sauce. Mix it well.
  • Then add 1 tsp black pepper and 1/2 tsp salt. Mix it and Manchurian sauce is ready, keep it aside.
  • Take the same pan(used for frying corn), keeping 3 tbsp oil, and remove the rest of the oil from the pan.
  • Heat the pan on high, and add 2 tsp chopped garlic and 1/2 tsp chopped ginger to the pan.
  • Fry it for 10-15 secs.
  • Then add 1 tbsp chopped spring onion bulbs or 1 tbsp finely chopped onion. Fry it for 30 secs.
  • Add cube-cut onion(from 2 medium-sized onion), fry for a few secs.
  • Then add the cube-cut capsicum(1 medium-sized capsicum) to the pan. Toss or stir fry it for almost 1 min.
  • Add the Manchurian sauce(prepared earlier) to the pan and mix it well with veggies.
  • Then add 2 green chilies(finely cut) and stir fry or toss them well for 1 to 2 mins.
  • Lastly, add 1/2 tsp of sugar to remove the tanginess and balance the sweetness of the ketchup.
  • Though you may skip this step if don’t like to add sugar.
  • In the meantime, in a bowl, take 2 tbsp cornflour with 1/2 cup(or 125 ml) water. Mix it well. 
  • Immediately add this cornflour added water to the pan and mix it well.
  • Let the Manchurian gravy starts boiling.
  • Once the gravy starts boiling add the fried baby corn to it & nicely coat it with the gravy. 
  • Stir fry or toss the baby corn for 30 secs into the gravy and turn off the heat.
  • Lastly, add 2 tbsp of chopped spring onion over the gravy and mix it well.
  • Baby corn manchurian is ready to serve.

Notes

  • Before frying the baby corn, must remove the excess flour from it.

You may try my sweet corn soup recipe or veg momos recipe too as a good veg appetizer too. Even you may check some of my indo chinese recipes like, veg fried rice, chilli chicken and chilli prawns recipe.

How to make crispy dry baby corn manchurian at home with step-by-step detail pictures

Baby corn cutting method

  • Thoroughly wash the baby corn(≈ 200g) in running water & make it ready by cutting diagonally(as shown in the picture below) or ring-wise.
diagonal cut or bias cut baby corn going into water for boilingdiagonal cut or bias cut baby corn going into water for boiling

Blanch Baby corn

  • Take a pan with 2+½ cups of water and 1 tsp of salt and make it boil. 
adding salt to the water to boil baby corn adding salt to the water to boil baby corn
  • When the water starts boiling add the corn to it and leave it for 5 mins
boiling the baby corn in water to make it little soft best for manchurian recipe boiling the baby corn in water to make it little soft best for manchurian recipe
  • After 5 mins immediately strain the baby corns from the water and keep it in a mixing bowl.
straining the boiled baby corn from the water for making manchurian recipe straining the boiled baby corn from the water for making manchurian recipe

Coating baby corn

  • Add 3 tbsp cornflour, 3 tbsp maida, 1 tsp pepper powder, and 1/4 tsp salt to the blanched baby corn.
  • Mix it well with the help of a spoon or just toss the corn in these dry ingredients.
  • Don’t add water in this step.
cornflour, maida or plain flour, black pepper and salt is added to the boiled baby corn for making manchurian recipe cornflour, maida or plain flour, black pepper and salt is added to the boiled baby corn for making manchurian recipe
  • Once the baby corns coated well in it then keep it aside.
nicely mix the baby corn pieces with all dry ingredients to fry for making baby corn manchurian nicely mix the baby corn pieces with all dry ingredients to fry for making baby corn manchurian

Frying baby corn

  • Heat a pan on high, once the pan gets hot, add any vegetable oil(250 ml) for frying.
oil is in the pan for deep frying baby corn oil is in the pan for deep frying baby corn
  • When the oil gets hot then add the coated baby corn in hot oil, and fry it.
deep fry baby corn in pan for making manchurian deep fry baby corn in pan for making manchurian
  • While frying,  don’t touch the corn for 1 min, otherwise, its coating will come out.
while frying stir the baby corns after 1 min while frying stir the baby corns after 1 min
  • After 1 min of frying, gently stir the baby corn and fry it until gets nice golden brown & crisp from both sides. As shown in the pic below.
  • Remove it from the pan.
  • In the same way, fry all the coated baby corn.
crispy golden fried baby corn for making manchurian recipe crispy golden fried baby corn for making manchurian recipe

Making manchurian sauce

  • In a mixing bowl, take 3 tbsp tomato sauce, 1 tbsp red chilli sauce, 3/4 tsp chilli flakes/chilli powder & 1 tsp soya sauce. Mix it well.
  • Then add 1 tsp black pepper and 1/2 tsp salt. Mix it and Manchurian sauce is ready, keep it aside.
sauce mix for making baby corn manchurian recipe sauce mix for making baby corn manchurian recipe
  • Take the same pan(used for frying corn), keeping 3 tbsp oil, and remove the rest of the oil from the pan.
3 tbsp oil is in the pan for the next step of cooking baby corn manchurian recipe 3 tbsp oil is in the pan for the next step of cooking baby corn manchurian recipe

Making baby corn manchurian

  • Heat the pan on high, and add 2 tsp chopped garlic and 1/2 tsp chopped ginger to the pan.
  • Fry it for 10-15 secs.
  • Then add 1 tbsp chopped spring onion bulbs or 1 tbsp finely chopped onion. Fry it for 30 secs.
saute the garlic, ginger and spring onion bulbs for making baby corn manchurian recipe saute the garlic, ginger and spring onion bulbs for making baby corn manchurian recipe
  • Add cube-cut onion(from 2 medium-sized onion), fry for a few secs.
  • Then add the cube-cut capsicum(1 medium-sized onion) to the pan. Toss or stir fry it for almost 1 min.
onion and capsicum is in the pan for tossing onion and capsicum is in the pan for tossing
  • Add the Manchurian sauce to the pan and mix it well with veggies.
adding manchurian sauce to the pan with tossed vegetables adding manchurian sauce to the pan with tossed vegetables
  • Then add 2 green chilies(finely cut) and stir fry or toss them well for 1 to 2 mins.
green chilli is added to the pan with tossed crunchy veggies and manchurian sauce green chilli is added to the pan with tossed crunchy veggies and manchurian sauce
  • Lastly, add 1/2 tsp of sugar to remove the tanginess and balance the sweetness of the ketchup.
  • Though you may skip this step if don’t like to add sugar.
sugar is added to remove the tanginess of manchurian sauce sugar is added to remove the tanginess of manchurian sauce
  • In the meantime, in a bowl, take 2 tbsp cornflour with 1/2 cup(or 125 ml) water. Mix it well. 
making the cornflour water must ingredient for making chinese manchurian recipe making the cornflour water must ingredient for making chinese manchurian recipe
  • Immediately add this cornflour added water to the pan and mix it well.
  • Let the manchurian gravy starts boiling.
adding cornflour added water with the crunchy veggies tossed in manchurian sauce adding cornflour added water with the crunchy veggies tossed in manchurian sauce
  • Once the gravy starts boiling add the fried baby corn to it & nicely coat it with the gravy. 
fried baby corn is in the boiled manchurian gravy fried baby corn is in the boiled manchurian gravy
  • Stir fry or toss the baby corn for 30 secs into the gravy and turn off the heat.
  • Lastly, add 2 tbsp of chopped spring onion over the gravy and mix it well.
  • Baby corn manchurian is ready to serve.
crispy dry baby corn manchurian recipe is ready crispy dry baby corn manchurian recipe is ready

Tips about this recipe

  • If you don’t get baby corn in the local shops or markets. You may order it from online vegetable delivery apps, most of the time I did it so.
  • For serving it as a side dish make its gravy and that needs to add a little more water and cornflour. Even you may check how I make my Chili chicken gravy.
  • But to intact, the crunch in baby corn and veggies, don’t cook it for a long time(into the gravy).
  • As it is a very quick recipe, so keep all ingredients ready in front of your hands while preparing this dish.
  • Like all other Chinese recipes, we follow the same tossing or quick stir fry method.
  • Though I use a normal nonstick pan. However, you may use a wok or thin bottom pan.
  • Though manchurian is a sweet version of chilli baby corn. However, I’ve used little more chili in it to make it a little spicy. However, you may add chilies as per your requirement.

Summary
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Recipe Name
baby corn manchurian recipe | crispy dry baby corn manchurian
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2 thoughts on “Crispy dry baby corn manchurian recipe at home step by step”

    • Thank you so much, Miss Sneha Ghate, I am glad to know you loved my recipe…surely I’ll share more recipes soon.

      Reply

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