Ingredients
- 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
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
Trivia The majority of Manchurian cuisine originated with the Chinese population of Kolkata. |
