Thursday, February 17, 2011

Baby Corn Manchurian

Prep Time: 20 min
Cooking Time: 30 to 45 min

Serves: 2 to 3

  1. Baby corn - 20, each halved in to two
  2. All purpose flour / Maida - 4 tbsp
  3. Rice flour - 1 tbsp
  4. Corn flour - 1.25 tbsp
  5. Water - approx 3/4 cup
  6. Green chillies (finely chopped) - 1 to 2 small sized
  7. Ginger (finely chopped) - 1 tsp
  8. Garlic (finely chopped) - 1 tsp
  9. Salt - to taste
  10. Vegetable oil - to deep fry
Other Ingredients
  1. Spring onion whites - 1/4 cup
  2. Capsicum (sliced to thin strips) - 1 large sized
  3. Garlic pods (finely sliced) - 10
  4. Ginger (finely sliced) - 1 inch piece
  5. Green chillies (vertically slit) - 2
  6. Kashmiri red chilly powder - 1 tsp
  7. Soya sauce - 1.5 tbsp
  8. Vinegar - 1.5 tbsp
  9. Tabasco red pepper sauce - 1/2 tbsp
  10. Green chilly sauce - 1/2 tbsp
  11. Tomato ketchup (Del Monte) - 3 tbsp
  12. Twango (Del Monte) - 3 tbsp
  13. Brown sugar - 1 to 2 tsp
  14. Sesame oil - 2 tbsp
  15. Salt - to taste
  16. Water - 3 tbsp
For garnishing
  1. Cilantro (finely chopped) - 3 tbsp
  2. Spring onion greens (finely chopped) - 1/4 cup
  1. Wash, pat dry, trim both ends of the baby corn, cut each in to two halves; set aside.
  2. Combine maida, rice flour, corn flour, chopped ginger, garlic, green chillies, salt and water to a thick batter.
  3. Heat oil in a wok on medium flame for deep frying the baby corn.
  4. Dip & coat each half of the baby corn with the thick batter; repeat the same with rest of the pieces.
  5. Now gently drop the batter coated baby corn pieces one by one in to the hot oil.
  6. Do not over crowd; deep fry in small batches until golden brown.
  7. Remove on to kitchen tissues in order to drain excess oil; set aside.
  8. Heat sesame oil in another wok in high flame to smoking point.
  9. Add sliced garlic pods, ginger, vertically slit green chillies and saute for a min or two.
  10. Add spring onion whites; saute on high flame for 2 min.
  11. Add sliced capsicum and saute for another 2 min.
  12. Reduce to medium heat; add soya sauce, vinegar, red pepper sauce, green chilly sauce, tomato ketchup, twango, brown sugar and salt; combine well and cook for 2 min.
  13. Add three tablespoons water and cook for 2 min.
  14. Now add the deep fried baby corns; combine well; toss on high flame for 2 min & switch off gas.
  15. Garnish with finely chopped spring onion greens and cilantro & serve hot.


  1. @ Vandana, According to the ws "Del Monte TWANGO is a tangy and fruity sauce that brings an unusual twist to regular tomato based sauces. It offers a never-before combination of juicy and tangy pineapple with sun kissed ripe tomatoes"
    @ krithika - Is there any other alternative to that?

  2. Del Monte Twango is an optional in the recipe.
    Its not necessary that you have to use it by all means. Yet the taste differs as it imparts a tangy & fruity flavor in the recipe. Pls do refer this link for more details;

  3. Looks mouthwatering... can have it anytime.

  4. Thank you Padma! Just now posted few comments on your blog. Its awesome! Good work! Keep it up! Will definitely try out some of your recipes sooner or later! Do keep in touch. Nice knowing you!!!