Babycorn Manchurian Recipe

Deep fried baby corn dumplings coated with a crispy spicy layer and tossed in chinese sauces. Cooked with chinese seasonings and cooking techniques to appeal Indian taste buds. Antioxidants rich snack, easily available and liked by all.

Nutritional info

  • 0.5 gm
    Protein
  • 10.9 gm
    Total Fat
  • 11.8 gm
    Carbohydrate
  • 159.2 kcal
    Energy
  • 6.1 mg
    Calcium
  • 0.2 mg
    Iron
  • 2.0 mg
    Vitamin C
  • 4.1 mcg
    Vitamin A
1/2 Slice Cup(53.0 gm) Baby Corn
1/8 Diced Cup(15.0 gm) Onion
1.0 Chopped Tbsp(6.0 gm) Spring Onion
1.0 Tbsp(6.0 gm) Corn Flour
1/2 Tbsp(4.0 gm) Maida
1.0 Tsp(5.0 gm) Soya Sauce
1/2 Chopped Tsp(1.0 gm) Garlic
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/8 Powder Tsp(0.36 gm) Black Pepper
1/8 Tsp(0.54 gm) Salt
1.0 Tsp(3.0 ml) Oil
2.0 Tbsp(12.0 ml) Oil
10.0 Ml(10.0 ml) Water
  • Take 1/2 cup baby corn in a bowl, coat it with 1/2 tbsp cornflour and 1/2 tbsp maida. Keep aside.

  • Heat oil in a frying pan put the coated baby corn and deep fry till golden in colour.

  • Heat 1 tsp oil in a frying pan, add 1/2 tsp chopped garlic, 1/8th cup diced onion and sauté.

  • Once the onions turning slightly transparent, add 1/2 tsp chopped green chilli, 1/8th black pepper powder, 1/8th tsp salt, previously fried baby corn manchurian, 1 tsp soya sauce and 1 tbsp chopped spring onion and sauté.

  • Further, pour in 1/2 tbsp cornflour dissolved in water and mix properly.

  • Serve hot.