How to make Babycorn Manchurian - SK Khazana -

This delicious Indo-Chinese dish has now become very popular and can be cooked with vegetables as well as non-vegetarian ingredients

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Green chillies (हरी मिर्च )

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

For more recipes related to Babycorn Manchurian - SK Khazana checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom, Khowsuey - SK Khazana . You can also find more Main Course Vegetarian recipes like Mexican Corn Pie Molake huruli(horsegram)curry Chana Hara Masala Rajma Rasmisa

Babycorn Manchurian - SK Khazana

Babycorn Manchurian - SK Khazana Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Babycorn Manchurian - SK Khazana Recipe

  • Babycorns 8-10

  • Green chillies 2

  • Spring onions with greens 2

  • Salt to taste

  • Dark soy sauce 2 1/2 teaspoons

  • Ginger-garlic paste 1/2 tablespoon

  • Refined flour (maida) 1 1/2 tablespoons

  • Cornflour/ corn starch 1 tablespoon

  • Oil 1 tablespoon

  • Oil to deep fry

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 teaspoon

  • Vegetable stock 1 1/2 cups

  • Red chilli sauce 1 teaspoon

  • Sugar a pinch

  • Cornflour slurry 2-3 tablespoons

  • Vinegar 1 teaspoon

  • Fried rice to serve


Step 1

Cut babycorns in to 1 inch pieces and transfer into a bowl.

Step 2

Finely chop green chillies and spring onion greens. Thinly slice spring onion bulbs.

Step 3

Add salt, ½ tsp dark soy sauce, ginger-garlic paste, refined flour and cornflour to the babycorns and mix well.

Step 4

Heat sufficient oil in a kadai, slide in the babycorns and deep-fry till golden and crisp. Drain on absorbent paper.

Step 5

To make the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, and green chillies and sauté till golden brown.

Step 6

Add spring onion bulbs and sauté till translucent. Add vegetable stock and mix well.

Step 7

Add remaining dark soy sauce, red chilli sauce salt and sugar and mix well. Let it come to a boil.

Step 8

Add cornflour slurry and mix well. Cook till the mixture thickens.

Step 9

Add the fried baby corns and ½ the chopped spring onion greens and mix well. Add vinegar and mix well.

Step 10

Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.