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Babycorn Manchurian

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Babycorns cooked in manchurian sauce.

This recipe is contributed by Member manjit kaur.

Preparation Time : 6-10 minutes

Cooking time : 6-10 minutes

Servings : 4

Babycorn Manchurian

Main Ingredients

Babycorns, Cornflour/ corn starch

Cuisine

Chinese

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Babycorns cut into small pieces
    10
  • Cornflour/ corn starch
    5 teaspoons
  • Rice flour
    2 teaspoons
  • Refined flour (maida)
    2 teaspoons
  • Baking soda
  • Red Colour optional
    2 pinches
  • Salt
    to taste
  • Green chillies finely chopped
    2
  • Oil
    2 tablespo
  • Onion chopped
    1 medium
  • Ginger-garlic paste
    1/2 teaspoon
  • Spring onion bulbs chopped
    1/2 cup
  • Vinegar
    2 teaspoons
  • Soy sauce
    1 teaspoon
  • MSG
    1/2 teaspoon
  • Tomato sauce
    1/2 cup
  • Spring onion greens chopped

Method

Step 1


In a large bowl mix together cornflour, rice flour, maida, baking soda, salt, red color, salt, one green chilli and water to make a thick batter.

Step 2


Heat sufficient oil in a non-stick kadai. Dip the baby corn in the batter and deep fry them till golden brown and crisp. Drain on absorbent paper and set aside.

Step 3


Heat two tablespoons oil in a non-stick pan. Add onion, ginger-garlic paste and spring onion bulbs and saute till onions turn golden brown.

Step 4


Add green chillies and saute for a minute. Add vinegar, soy sauce, MSG and tomato sauce and mix well.

Step 5


Add the fried baby corn and toss well.Serve hot garnished with spring onion greens.

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