Its Indian version of manchurian began with Gobi and Chicken manchurian, then all the versions of manchurian i.e. paneer, babycorn, vegetable were lined up. It’s the sauce: if we perfect the making of the sauce the rest is manageable.
I was in Bangalore when this whole wave of Chinese food started, have had bountiful of Gobi manchurian, the crispy and spicy taste of the manchurian is what sells among the people.
Babycorn Manchurian is spicy and tangy sauce prepared, with crisply fried baby corn tossed in that sauce. It’s a major hit in the Indian subcontinent.
For Babycorn frying
- 200 gms Babycorn
- ½ tsp Crushed black pepper
- 1 cup Maida
- 3 tsp Corn Flour
- 1 tsp Red Chilli Powder
- Salt as per taste
- ½ cup onion Diced
- ¾ cup Spring Onion Green Diced
- 3 to 4 nos Garlics Diced/Crushed
- ½ tsp black pepper crushed
- 1 cup tomato puree
- ½ tsp Vinegar
- 1 tsp Chili Sauce
- 1 tsp Soy Sauce
How to make babycorn manchurian
First, we prepare the batter i.e. mix all the ingredients under the babycorn frying expect the babycorn, take oil in deep and heat it up.
Now dice the baby corn into 1-inch size rounds or vertical. Dip the babycorn in the batter and deep fry them till they’re crisp. Remove and drain them on a paper towel.
Take a pan and heat oil in it and add the diced onion and spring onion and fry them till translucent.
Add the chopped garlic and sauté it further, add all the sauces and saute it for two to three minutes.
Toss the deep-fried baby corn and serve it with chopped spring onion.