Baby Corn Manchurian
This is a crispy, crunchy and a dry version of baby corn Manchurian. Glossy, juicy baby corn Manchurian recipe, perfect for fried rice and as a starter. Try this Baby Corn Manchurian recipe and don’t forget to share your experience with us!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 20 Baby corn
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 4 green chilies, finely chopped
- 1/2 cup corn flour
- 1/4 rice flour
- 1/4 cup tomato sauce
- 2 tablespoon cashew peanut powder
- 2 tablespoon chopped green onion
- 2 teaspoon ginger garlic paste
- 2 teaspoon chili garlic sauce
- 1 teaspoon soy sauce
- oil for deep frying
- salt to taste
[/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Boil baby corns in a little salty water.
Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns.
Pour oil in a pan and heat it. Now fry the baby corns.
Remove them from the pan and drain out excess oil on clean paper towels.
Pour 3 tbsp oil in a pan and heat it. Add onions, green chillies and garlic, saute until golden brown.
Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.
Fry for about 10 minutes over medium heat. Baby Corn Manchurian is ready to serve.
- Serve with Fried Rice.
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