Crispy baby corn manchurian - a chinese veg starter recipe

By  Moumita Paul

Crispy baby corn manchurian recipe


4 people


Indian Chinese


30 minutes



Ingredients of baby corn manchurian

Baby corn, onion, capsicum, ginger, garlic, green chillies, tomato ketchup, chilli sauce, soya sauce, chilli flakes/chilli powder, black pepper, spring onion, corn flour, flour & salt.

wash and cut the baby corn into diagonal shape or like rings. Blanch it for 5 mins in salt & water. Strain well.

Cut & blanch baby corns

Making baby corn manchurian

Coat the baby corn

Keep the baby corn in a mixing bowl, coat it well with corn flour, all purpose flour/maida, black pepper & salt. 

Frying baby corn

Heat a pan with enough oil, deep fry the coated baby corns until get golden and crispy. Remove from the pan

Prepare manchurian sauce

In a mixing bowl, take tomato ketchup, red chilli sauce, chilli flakes/chilli powder, soya sauce, black pepper & salt. Mix it well to get manchurian sauce.

Making manchurian gravy

Heat the pan(used for frying) with little oil, sauté chopped ginger & garlic, with chopped spring onion bulbs/chopped onion.

Toss the veggies

Add cube cut onion & cube cut capsicum in the pan with short interval. Toss the veggies for 1 min.

Adding manchurian sauce

Add the sauce mix in the pan, mix it well with veggies, add finely sliced green chillies & toss well. Add little sugar to balance the tanginess of the sauce.

Making gravy with cornflour

Mix cornflour with water & make it lump free, add it to the pan for making the gravy of manchurian. 

Cook in manchurian gravy

Once the gravy starts boiling, add the fried baby corn to the gravy, mix well. Stir or toss the baby corn for 30 secs into the gravy & turn off the heat.

Baby corn is ready to serve

Lastly sprinkle chopped spring onion to the gravy and mix it well & dry crispy baby corn manchurian is ready to serve.

Thank you

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