Get ready to tantalize your taste buds with the ultimate Indo-Chinese delicacy that will transform your home cooking into a restaurant-worthy experience! Baby Corn Manchurian is not just a dish; it's a culinary adventure that combines crispy, golden baby corn with a mouthwatering sauce that will make your family and friends beg for seconds. Whether you're craving a dry appetizer or a saucy main course, this recipe promises to deliver an explosion of flavors that will transport you straight to the bustling streets of India.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 200 grams baby corn, cut into halves
- 1/2 cup all-purpose flour
- 1/4 cup cornflour
- 1 tablespoon ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 onion, diced
- 1 bell pepper, diced
- 2 tablespoons oil
- Salt to taste
Instructions
- Prepare the baby corn by washing thoroughly and cutting into halves lengthwise. Pat dry completely with a clean kitchen towel to remove excess moisture.
- In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, 1 tablespoon soy sauce, salt, and a little water to create a smooth, thick batter that coats the baby corn evenly.
- Heat oil in a deep frying pan or wok. Dip each baby corn piece into the prepared batter, ensuring complete coating.
- Deep fry the battered baby corn pieces until golden brown and crispy. Remove and drain on absorbent paper towels to remove excess oil.
- In another pan, heat 2 tablespoons of oil. Sauté diced onions and bell peppers until they become slightly translucent.
- Add remaining soy sauce, chili sauce, and fried baby corn to the pan. Toss quickly to coat and mix well.
- For dry version, continue tossing until sauce coats the baby corn. For gravy version, add 1/4 cup water and simmer for 2-3 minutes.
- Garnish with chopped spring onions and serve hot with fried rice or noodles.
Tips
- Moisture is the Enemy: Ensure your baby corn is completely dry before battering to achieve that perfect crispy texture.
- Batter Consistency is Key: Mix your batter to a smooth, medium-thick consistency that coats the corn evenly without being too heavy.
- Oil Temperature Matters: Heat your oil to the right temperature (around 350°F/175°C) to get golden, crispy baby corn without absorbing excess oil.
- Don't Overcrowd the Pan: Fry the baby corn in batches to maintain oil temperature and ensure even cooking.
- Quick Tossing Technique: When adding sauces, toss quickly on high heat to lock in flavors and maintain the crispiness of the baby corn.
- Customize Your Spice Level: Adjust chili sauce quantity to match your heat preference.
- Serve Immediately: Baby Corn Manchurian is best enjoyed hot and fresh, so time your serving perfectly!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
