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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


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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