Daily Veg : Baby corn Manchurian

Baby corn Manchurian

Most of the time you go to restaurants and order Veg Manchurian. You find it tasty and always look for its recipe. Children love cauliflower/cabbage Manchurian and baby corn Manchurian. But you think it is difficult and time consuming to prepare it at home. If you are a fan of Manchurian, you will surely love baby corn Manchurian preparing at home. It is a vegetarian appetizer which is loved by almost everyone. Let see how you can prepare baby corn Manchurian easily at home. It is an Indo Chinese fusion cuisine. Ingredients which are used in preparing it are mostly found in kitchen. It is crispy and spicy dish which is popular like its Cabbage version.

Complexity Level


Time taken

10 minutes for preparation and 25 minutes for cooking time. It will take almost 30 minutes.


Baby Corn – 15-16 (which is cut diagonally into two)

All purpose flour – 1 tsp

Corn flour – 1 tsp

Rice flour (it is optional) – 1tsp

Paste of ginger, garlic and green chilli – 1 tsp

Salt – according to taste

For sauce

Spring onions -1/4 cup (finely chopped)

Sliced Capsicum – 1 cup

Minced Garlic – 1/2 tsp

Minced Ginger – 1/2 tsp

Green chillies (chopped) – 1-2 tsp

Red Chilli powder – 1/2 tsp

Soya sauce and Chili sauce – 1 tsp

Vinegar – 1 1/2 tsp

Tomato sauce – 2 tsp

Brown sugar (optional) – 1/2 tsp

Salt – according to taste

Vegetable oil / olive oil – 1 1/2 tsp

Coriander Leaves – 1 tsp (finely chopped)


1. Take a deep frying pan and heat oil in it.

2. Mix all purpose flour, corn flour, rice flour, salt, ginger-garlic-chilli paste, and water in a mixing bowl and make a thick paste. Now, cut the baby corns diagonally into two. Dip these pieces of baby corns into thick paste and coat them well. Deep fry these baby corns in oil till they are cooked. Cook them till they are golden brown. Remove from oil when they are cooked and keep them on absorbent paper. Keep them aside

3. Now, heat oil in a pan and add the chopped garlic, chillies, ginger and fry them for few minutes till they are golden brown. Now, add the spring onions which are finely chopped. Stir them for few seconds and then add capsicum and stir them for seconds. Remember not to overcook otherwise capsicum will lose its crunch.

4. Turn the flame to medium and then stir in the brown sugar, soya sauce, tomato ketchup, vinegar and chilli sauce. Add 3 tsps of water. Toss it for 2 minutes.

5. Add the fried baby corns in it. Cook again for 2-3 minutes on high flame. Do not cover the pan. Turn the flame off and garnish it with spring onions and coriander leaves. Serve it hot with fried rice or Indian bread.

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