Well, I can guarantee you a restaurant-style Babycorn Manchurian. The trick is all in the way you handle the food on the pan cooking at the right temperature. Over-frying of baby corns can give you hard chewy lumps. Stir-frying on low heat will end up in soggy and watery fried corn. In my recipe I have mentioned adjusting the flame every now and then….well you can get a hang of it with good practice.
Baby Corn Manchurian
Ingredients
For baby corn marinade:
- 10 baby corns whole half boiled in salty water
- 2 tbsp plain flour
- 1 tbsp corn flour
- 1 tsp rice flour
- 1 tbsp ginger and garlic paste
- Salt to taste
- Few drops of water
For Manchurian Sauce:
- 3 to 4 garlic pods finely chopped
- 1 tbsp ginger finely chopped
- 4 green chilies chopped
- ¼ cup spring onion chopped
- 1 small capsicum cut into cubes
- 1 small onion cut into cubes
- ½ tsp red chili powder
- 1 tbsp soya sauce
- 1 tsp chili sauce
- 1 tsp vinegar
- 2 tbsp tomato sauce
- ½ tsp sugar
- Salt to taste
- Ajinomoto pinch optional
- 1 tsp sesame oil
- 1 tbsp chopped green coriander leaves
- Sesame seeds for garnishing til
Instructions
- To fry the baby corns: Chop the baby corns sliced diagonally (1-inch thick slices) and mix all the ingredients well . Deep fry and keep aside.
- Heat 4 tbsp of cooking oil and sesame oil and fry garlic, ginger and green chilies till the colour changes slightly.
- Increase the flame and stir fry capsicum and onion for few seconds.
- Lower the heat and add rest of the ingredients along with fried baby corns.
- Again increase the flame and quickly toss everything together for 10 seconds.
- Garnish with coriander leaves and sesame seeds. Serve hot with a toothpick.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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