Baby corn Manchurian is a great starter Chinese recipe .Kids simple love it and so do adults.Easy to make and fast to cook.
Baby Corn – 12-15
Corn flour – 1/4th cup corn flour
All purpose flour(Maida) – 2tbs
Black pepper according to taste otherwise 1/4tsp
Green chilies – 2
Ginger-garlic paste – 1tbs
Red chilly sauce-1tbsp
Tomato sauce – 2tbsp
Black Soya sauce – 1 tbsp
Ajinomotto-1/2tsp(avoid if pregnant)
Salt – to taste
Oil – for deep fry
Spring onion – 2-3 finely chopped
Water for the batter
1.Try buying baby corn which are fresh as they taste better.
2.Take a pan and boil baby corn for 3-4 minutes in water.
3.Take corn flour and mix all purpose corn flour into it.Add black pepper and ginger garlic paste(optional) ,salt and 1tsp chilli sauce if you want to make it little spicier.
4.Add 1st the baby corn than the water so that you know what kind of consistency you need in it.Pakoda batter consistency is ideal for this.
5.Deep fry baby corn in medium heat till they are golden brown.Take them out in kitchen towel or paper napkin to remove excess oil.
6.Take a pan ,add 1tbsp oil and chopped spring onion and saute it for 2 minutes.
7.Add 1 chopped green chilli.
8.Add soya sauce,red chilli sauce and tomatoe sauce in it and saute both of them for 2-3 minutes.Add black pepper and ajinomotto in it.There is no need to add salt as all three sauces have salt in it
9.Add the fried baby corn in the sauce and mix it well.Garnish with chopped spring onion or coriander.