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Baby Corn Manchurian

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Adjust Servings:
10 baby corns – chopped
½ cup maida
2 tbsp corn flour
½ tsp ginger-garlic paste
1 tsp Kashmiri chilli powder
salt to taste
½ cup water - add as needed
oil for deep frying
2 tsp oil
½ onion – finely chopped
1 spring onion – chopped
1 in ginger – finely chopped
2 cloves garlic – finely chopped
1 tbsp chili sauce
2 tsp soy sauce
2 tsp vinegar
½ cup tomato sauce
½ tsp pepper crushed

Nutritional information

425 kcal
66.54 g
9.46 g
13.26 g
2225 mg
0 mg

Baby Corn Manchurian

  • Veg
  • 30 mins
  • Serves 2
  • Easy



Baby corn Manchurian is a fusion dish of Indian Chinese cuisine. It combines the unique flavorful tastes of the Indian subcontinent and Chinese dishes. You can find this dish at just about any Chinese restaurant in India, but it’s great to know how to make it on your own. It is a vegetarian dish, and therefore available to being eaten by most people. Eat it as a side dish, appetizer, or entrée, it’s your call and the dish fits perfectly into all of these

Health Benefits

Eating corn is a great and tasty way to make a healthy change to your diet. Corn complements a lot of meals and suits quite a few different palates. Corn is packed with many significant vitamins and minerals that create positive health benefits in your body. It has vitamins A, vitamins B, and vitamins E, vitamins K, folate, fatty acids, and iron. It is also a good source of beta-carotene which can help improve eye and skin care.

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How to make Baby Corn Manchurian

  • Add maida and corn flour in a large mixing bowl.
  • Addchili powder, ginger-garlic paste,and salt.
  • Slowly add water as needed.
  • Make a batter with a smooth flowing consistency.
  • Add chopped baby corn and coat with batter thoroughly.
    • Deep fry hot oil till they turn golden brown.
  • Drain the fried baby corn on a paper towel to remove excess oil.
  • Add 2 tsp oil to the kadai.
  • Add garlic, ginger, chopped onion, spring onions and sauté for a minute.
  • Addchili sauce,tomato sauce, vinegar, salt, and soya sauce.
  • Stir until the sauce thickens slightly.
  • Add the deep-fried baby corns.
  • Stir in black pepper powder.
  • Garnish with chopped spring onions and greens.
  • Serve hot and enjoy


The majority of Manchurian cuisine originated with the Chinese population of Kolkata.

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