Dry Babycorn Manchurian Recipe

Indo Chinese is my most favourite cuisine. But sometimes it feels boring to eat same mixed veg or paneer Manchurian with fried rice or noodles. Last evening my son asked me to make Manchurian and luckily I had babycorn lying in my fridge since 3 days. So to give it a twist and surprise my son I made this babycorn Manchurian. Me and my son both finished it within few minutes without waiting to get set in dinner table. My hubby had to manage with dinner without this delicious starter :-D

You can either make it dry to serve as starter or evening snacks. Make it gravy to serve as main course along with rice and noodles. Next time I want to try it without frying to make it healthy. let me think the options.. shallow fry? bake?? use appe pan??? what do you suggest?? hmm let me try and will update you with healthy option..:)

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Yield : 4 persons


For Manchurian:
Baby corn - 15 no's (Cut into 1 inch pieces)
All Purpose Flour - 1 tbsp.
Corn Flour - 2 tbsp.
Ginger garlic paste - 1 tbsp.
salt as per taste
Water few tbsp. as needed
Oil for frying

For Sauce:
Oil - 1 tbsp.
Onion - 1 no chopped
Garlic - 1 tsp. minced
capsicum - 1 small diced
salt to taste
black pepper powder - 1 tsp.
chili sauce - 1 tsp.
light soya sauce - 1 tsp.
Tomato sauce - 1 tbsp.
spring onion greens - to garnish

  1. Wash and cut baby corn into 1inch pieces.
  2. In a large mixing bowl add corn flour, all purpose flour, salt and ginger garlic paste.
  3. Mix together and add required water to  make a thick batter.
  4. Add baby corn into batter and coat them all properly with batter.
  5. Heat the oil and deep fry coated baby corn until golden brown. I shallow fried them in just 3 tbsp. oil.
  6. Take them out in kitchen paper and keep aside.
  7. Heat the oil in kadai to prepare sauce.
  8. Add onion and garlic. Saute for a minute then add capsicum.
  9. Add salt, pepper powder, chili sauce, tomato sauce and soya sauce. Mix well and cook for 2 minutes.
  10. Add fried baby corn, mix well and let it cook for few more minutes.
  11. Take out in serving plate and garnish with spring onion greens.



I made dry Manchurian to serve as starter. To make it as a gravy add 1 tbsp of corn flour mixed with half cup of water to the sauce. Manchurian gravy is ready.

Related Posts:

Manchurian recipes
Indo Chinese Recipes
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