Baby Corn Manchurian | Crispy Chilli Baby Corn

If you're a baby corn lover, just like me then the crispy chilli baby corn recipe is a must try for you.

You can make Baby corn manchurian dry or in gravy. Either ways it tastes heavenly!

Serves 4

Ingredients

For Frying:

• 12-15 baby corn, chopped

• 1 tbsp corn flour

• 3 tbsp maida or all purpose flour

• 1 tsp salt

• 1/2 tsp red chilli powder

• 1 tsp ginger-garlic paste

• Water to make a thick paste

• Oil, for frying

For Sauce:

• 1 tbsp soy sauce

• 1 tsp vinegar

• 1/2 tbsp chilli sauce

• 1/4 cup tomato ketchup

• 1 onion, sliced

• 1/2 capsicum, chopped

• 1 tbsp green onions, chopped

• 3-4 garlic cloves, finely chopped

• 1 inch ginger, finely chopped

• 1/2 tsp black pepper powder

• 1 tbsp oil

Instructions

1. In a bowl, mix together cornflour, maida, salt, ginger-garlic paste and red chilli powder. Add little water to form a thick batter.

2. Dip all baby corns and coat them evenly with the batter.

3. Heat oil in a pan and deep fry them till golden brown on medium-high flame.

4. Take them out on an oil-absorbent paper.

5. Heat a pan and add 1 tbsp oil to it.

6. Saute garlic and ginger.

7. Add onions and capsicum and saute lightly.

8. Add vinegar, soy sauce, chilli sauce and tomato ketchup and mix well.

9. Add salt and black pepper powder and mix well.

10. Garnish the tempting Baby Corn Manchurian with some green onions.

11. Serve hot.

Nutrition Facts

Per Serving: 151 calories; 13.3 g fat; 5.9 g carbohydrates; 1.9 g protein; 1.3 g fibre.