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Snack Ideas Cooking Time : 45 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Baby Corn Manchurian Recipe | Crispy Indo-Chinese Baby Corn in Spicy Garlic Sauce

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Baby Corn Manchurian is a delicious Indo-Chinese dish featuring tender baby corn coated in a light, crispy batter and tossed in a bold garlic-chili sauce. The baby corn develops a golden exterior while retaining a pleasant crunch inside. A flavorful combination of garlic, ginger, soy sauce, chili sauce, and tomato ketchup creates a savory, tangy, and mildly sweet coating that makes every bite irresistible.

This versatile vegetarian dish is ideal for appetizers, evening snacks, parties, or a side dish alongside vegetable fried rice and noodles. Prepare it dry for a crispy restaurant-style starter or add extra vegetable stock for a saucy gravy version. Finished with fresh spring onions, Baby Corn Manchurian is an easy way to bring popular Indo-Chinese flavors to your home kitchen.

Cooking Method

If using fresh baby corn, blanch it in boiling water for 2–3 minutes, then drain and pat dry. Canned baby corn should be drained and dried well.
In a bowl, combine the cornflour, all-purpose flour, ginger-garlic paste, salt, black pepper, and enough water to make a thick coating batter.
Add the baby corn and toss until evenly coated.
Heat oil in a deep pan over medium heat. Fry the baby corn in batches until golden and crisp. Drain on paper towels.
Heat 1 tablespoon of oil in a wok or skillet.
Add the minced garlic and ginger and sauté briefly until fragrant.
Add the diced onion and bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
Stir in the soy sauce, chili sauce, and tomato ketchup.
Add the water or vegetable stock and bring to a gentle simmer.
Stir the cornflour slurry again, then add it gradually while stirring until the sauce thickens.
Add the fried baby corn and toss quickly to coat.
Garnish with chopped spring onions and serve immediately for the best crisp texture.