Baby Corn Manchurian Veg Recipes of India Made Easy

Baby Corn Manchurian is a delightful Indo-Chinese dish that has won the hearts of food lovers across India and beyond. This recipe combines the crispiness of baby corn with the bold, tangy flavors of Manchurian sauce, creating a perfect fusion of textures and tastes.

Whether you’re a vegetarian looking for a flavorful appetizer or a side dish to complement your meal, Baby Corn Manchurian fits the bill perfectly. It’s quick to prepare, packed with vibrant flavors, and a great way to add some excitement to your everyday meals.

The beauty of Baby Corn Manchurian lies in its versatility. You can serve it as a snack, a starter, or even as a main course with fried rice or noodles.

In this post, I’ll walk you through a step-by-step recipe to make this delicious dish at home. Plus, I’ll share some handy tips, variations, and serving suggestions to make your Manchurian experience unforgettable.

Why You’ll Love This Recipe

Baby Corn Manchurian is a crowd-pleaser that’s both crispy and saucy, making it incredibly satisfying. It uses fresh baby corn, which is naturally sweet and crunchy, coated in a flavorful batter and fried to perfection.

The Manchurian sauce is a savory blend of soy sauce, garlic, ginger, and chili, giving it a pungent and slightly spicy kick.

This recipe is:

• Vegetarian and vegan-friendly, making it suitable for a broad range of diets.
• Quick and easy, perfect for weeknight dinners or last-minute entertaining.
• Customizable—you can adjust the spiciness and tanginess according to your preference.
• Perfectly balanced with a mix of textures and bold flavors.

Ingredients

Equipment

• Deep frying pan or wok
• Mixing bowls
• Slotted spoon
• Knife and chopping board
• Measuring cups and spoons
• Spatula
• Paper towels (for draining oil)

Instructions

1. Prepare the baby corn: Wash the baby corn thoroughly. If they are large, cut them into bite-sized pieces. Pat dry using a kitchen towel.
2. Make the batter: In a mixing bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornflour, 1 teaspoon ginger-garlic paste, salt to taste, and enough water to make a smooth, thick batter that can coat the baby corn well.
3. Coat and fry: Heat oil in a deep frying pan over medium heat. Dip each baby corn piece into the batter, ensuring it’s well coated. Carefully drop the coated baby corn into the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.
4. Prepare the sauce base: In a wok or large pan, heat 2 tablespoons of oil. Add finely chopped garlic and sauté until fragrant (about 30 seconds). Add finely chopped green chilies and the white part of the spring onions, sauté for another minute.
5. Add sauces: Stir in 2 tablespoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon red chili sauce, and 1 teaspoon vinegar. Mix well and cook on medium heat for 2 minutes.
6. Combine baby corn with sauce: Add the fried baby corn pieces to the sauce. Toss gently to coat all the pieces evenly with the sauce. Sprinkle 1/2 teaspoon black pepper powder and adjust salt if needed.
7. Final touch: Toss in the chopped green part of the spring onions. Mix well and cook for another minute. Remove from heat.
8. Serve hot: Transfer Baby Corn Manchurian to a serving bowl and garnish with extra spring onions if desired.

Tips & Variations

“For an extra crunch, double-fry the baby corn.”

• Double frying: Fry the battered baby corn once until they are pale golden, remove and let them cool. Fry again until deep golden and crisp. This gives an amazing crunch.
• Make it dry or gravy style: For a gravy version, add 1/2 cup water or vegetable stock after adding sauces and simmer until thickened.
• Add vegetables: You can toss in diced bell peppers, carrots, or mushrooms to the sauce for more texture and flavor.
• Spice level: Adjust the amount of chili sauce and green chilies as per your heat tolerance.
• Use gluten-free flours: Substitute all-purpose flour with chickpea flour or rice flour for gluten-free options.

Nutrition Facts

Serving Suggestions

Baby Corn Manchurian pairs wonderfully with many Indo-Chinese staples. Here are some ideas to serve it with:

• Fried Rice: Enjoy it with vegetable fried rice or egg fried rice for a wholesome meal.
• Noodles: Serve alongside Hakka noodles or chow mein for a complete Indo-Chinese experience.
• Wraps and Rolls: Use it as a filling in wraps or sandwiches for a spicy snack.
• Appetizer Platter: Serve with other Indo-Chinese starters like chili paneer or spring rolls for parties.

For more delicious recipes, you might want to try the Kikkoman Stir Fry Sauce Recipe, or if you have a sweet tooth, check out this Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. Also, don’t miss the Half Runner Beans Recipe for another simple and nutritious vegetable delight.

Conclusion

Baby Corn Manchurian is a fantastic way to bring the exciting flavors of Indo-Chinese cuisine into your home kitchen. Its combination of crispy baby corn and tangy, spicy sauce makes it an irresistible dish loved by kids and adults alike.

Not only is it simple to prepare, but it also allows plenty of room for creativity with ingredients and spice levels.

Whether you’re preparing a quick snack or looking for a tasty side dish to go with your meal, this recipe fits perfectly. The ingredients are common, the method straightforward, and the results always delicious.

So next time you crave something flavorful and crunchy, give Baby Corn Manchurian a try—you won’t be disappointed!

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