Baby Corn Manchurian – Crispy Indo-Chinese Starter Loved by All

Baby Corn Manchurian Recipe | Crispy Indo-Chinese Starter

Make restaurant-style Baby Corn Manchurian at home. A crispy Indo-Chinese starter with spicy garlic sauce, perfect for parties and meals.

Introduction

Baby Corn Manchurian is a popular Indo-Chinese dish that is enjoyed as a starter or sometimes even as a main course. It features crispy fried baby corn tossed in a spicy, tangy sauce made with garlic, ginger, soy sauce, and chilli. This dish is a favourite at restaurants and home parties because it is crunchy, flavourful, and very easy to make.

Traditional & Regional Value of Baby Corn Manchurian

Manchurian dishes are part of Indo-Chinese cuisine, which developed in Indian cities with Chinese communities. Over time, Indian spices and sauces were added to suit local taste buds. Baby Corn Manchurian is a vegetarian adaptation of the classic Manchurian, especially popular in North and South India as a street food and restaurant starter.

Is Baby Corn Manchurian Healthy?

Baby Corn Manchurian can be healthy when prepared with less oil. Baby corn is low in calories and contains fiber, which supports digestion. Shallow frying or air frying the baby corn instead of deep frying makes this dish lighter. Using homemade sauces also helps reduce excess salt and preservatives.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Baby corn – cut into halves or strips
• Maida (all-purpose flour)
• Cornflour
• Ginger-garlic paste
• Green chillies – finely chopped
• Spring onions
• Soy sauce
• Red chilli sauce
• Tomato ketchup
• Black pepper powder
• Oil for frying
• Salt to taste

Quick Cooking Steps

• Boil baby corn slightly and drain well.
• Make a batter using maida, cornflour, salt, and water.
• Coat baby corn pieces and fry until crispy.
• Heat oil in a pan and sauté ginger, garlic, and green chillies.
• Add sauces and mix well.
• Add fried baby corn and toss until coated.
• Garnish with spring onions and serve hot.

Watch video and learn how to make Baby Corn Manchurian

Tips & Tricks

• Dry baby corn well before coating for extra crispiness.
• Use equal amounts of cornflour and maida for best texture.
• Adjust sauces according to spice preference.
• Serve immediately to enjoy maximum crunch.

Variations of Baby Corn Manchurian

• Dry Baby Corn Manchurian: Perfect as a starter or snack.
• Gravy Baby Corn Manchurian: Add water or stock to make a sauce.
• Air Fryer Version: Healthier and less oily.
• Extra Spicy: Add more green chillies or chilli sauce.

What Can Be Eaten Together or Served With

• Veg fried rice
• Hakka noodles
• Steamed rice
• Chilli garlic noodles
• Hot and sour soup

Frequently Asked Questions (FAQ)

Can I make Baby Corn Manchurian without maida?

Yes, you can replace maida with cornflour or rice flour.

Is Baby Corn Manchurian vegan?

Yes, it is vegan if you use plant-based sauces.

How do I keep Manchurian crispy?

Serve immediately after tossing in sauce.

Can I prepare this dish in advance?

You can fry baby corn in advance and toss in sauce just before serving.

Can I use frozen baby corn?

Yes, thaw and dry them properly before use.

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Baby Corn Manchurian

Baby Corn Manchurian is a popular Indo-Chinese appetizer featuring crispy, batter-fried baby corn tossed in a savory, sweet, and spicy sauce. It's commonly served as a starter or paired with fried rice and noodles.

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Ingredients Equipment Method Notes

Ingredients

  

• Baby Corn: 250 grams about 10–12 pieces
• All-Purpose Flour Maida: ½ cup (60 grams)
• Corn Flour Cornstarch: 2 tablespoons (15 grams)
• Red Chilli Powder: ½ teaspoon 2.5 grams
• Black Pepper Powder: ¼ to ½ teaspoon 1.25–2.5 grams
• Salt: ¼ to ½ teaspoon 1.25–2.5 grams, or to taste
• Ginger Garlic Paste: 1 teaspoon 5 grams
• Water: As needed for batter approximately ¼ to ½ cup
• Oil: For deep frying or shallow frying as required
• Onion: 1 medium finely chopped
• Capsicum Bell Pepper: ½ medium, chopped
• Green Chilli: 2 finely chopped (optional)
• Spring Onions Scallions: 2–3 tablespoons, chopped (for garnish)
• Tomato Ketchup: 2–4 tablespoons 30–60 ml
• Soy Sauce: 1–2 tablespoons 15–30 ml
• Vinegar: 1–2 tablespoons 15–30 ml, preferably white or apple cider
• Sugar: ¼ teaspoon 1.25 grams, optional for balance
• Corn Flour Slurry: 1–3 tablespoons corn flour mixed with 3–4 tablespoons water for thickening sauce

Equipment

• Large mixing bowl
• Deep frying pan or kadai
• Slotted spoon
• Paper towels or kitchen cloth (for draining oil)
• Wok or large frying pan (for sauce)
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Wash the baby corn thoroughly and cut into 2-inch pieces if large, or leave whole if small.
2. Prepare the batter: In a large bowl, mix all-purpose flour, corn flour, red chilli powder, black pepper, salt, and ginger garlic paste. Gradually add water while mixing until a smooth, slightly thick batter forms—neither too runny nor too thick.
3. The batter should coat the corn without dripping off.
4. Coat the baby corn pieces in the batter and set aside to marinate for 15–30 minutes (or overnight in the fridge for better texture).
5. Heat oil in a deep pan or kadai for frying. Test the oil temperature by dropping a small piece of baby corn—if it rises to the surface slowly, the oil is ready.
6. Fry the battered baby corn in batches at medium heat until golden brown and crispy.
7. Avoid overcrowding the pan to ensure even cooking. Remove and drain on paper towels.
8. In the same wok or pan, heat 2 tablespoons of oil. Add chopped garlic, green chillies, and sauté for 30 seconds until fragrant.
9. Add chopped onion and capsicum. Sauté on medium-high heat for 3–4 minutes until onions are translucent and capsicum is slightly softened.
10. Add tomato ketchup, soy sauce, vinegar, sugar (if using), and a pinch of red chilli powder. Stir well and cook for 1–2 minutes to blend flavors.
11. Add the corn flour slurry (1–3 tbsp corn flour mixed with 3–4 tbsp water) and stir continuously until the sauce thickens and becomes glossy.
12. Add the fried baby corn and toss gently to coat evenly with the sauce. Cook for 1–2 minutes to reheat and blend flavors.
13. Turn off the heat. Garnish with chopped spring onions and serve immediately while hot.

Notes

Safety Notes:

Always monitor oil temperature to prevent splattering or burning. Never leave hot oil unattended.
Use a slotted spoon and paper towels to safely remove and drain fried items.
Ensure all ingredients are at room temperature before mixing to avoid lumps in the batter.
Substitutions:

Gluten-Free: Use gluten-free flour instead of all-purpose flour and tamari instead of soy sauce.
Vegan: Use plant-based oil and ensure sauces are vegan-certified.
Less Spicy: Reduce or omit green chillies and red chilli powder.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to restore crispiness—do not microwave, as it softens the batter.
Pro Tips:

For extra crispiness, pressure cook baby corn for 1–2 whistles before battering and frying.
Do not overmix the batter—lumps are acceptable; overmixing can make the coating tough.
Use a corn flour slurry to achieve a glossy, thick sauce without lumps.
Toss the fried corn in the sauce just before serving to maintain texture.