Baby Corn Manchurian

Baby Corn Manchurian

Recipe by: Mamatha Anil ( http://bhakshyabhojana.blogspot.in)

Baby corn is young corn, mini corn, cornlettes, or candle corn is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn. It is eaten both raw and cooked (Wikipedia.com).

Here is baby corn manchurian easy recipe.

Ingredients:

  1. Baby corn 20
  2. Maida 1 Cup
  3. Rice Flour 1/2 Cup
  4. Pepper powder 1/2 tsp
  5. Salt to taste
  6. Corn flour 1 tsp
  7. Green chillies chopped 5
  8. Garlic cloves chopped 4
  9. Onion chopped 1
  10. Coriander leaves chopped ¼ cup
  11. Soya Sauce 2 tsp
  12. Chilli sauce 2 tsp
  13. Tomato Ketchup/tomato sauce 4 tsp
  14. Lemon juice 1 tsp
  15. Paprika 1/2 tsp
  16. Oil

Method: 

  1. Mix maida, rice flour, pepper powder, salt and water in a bowl and make pakoda/bonda consistency batter.
  1. Dip the baby corn in batter and deep fry till golden brown.
  1. Put it on a tissue paper. Keep aside.
  1. Heat oil in another pan and add onion, green chilli and garlic, saute them till light reddish brown.
  1. Add soya sauce, chilli sauce, tomato sauce or tomato ketchup, lemon juice, paprika, little salt and finally addcorn flour. Mix well.
  1. Add fried baby corn and mix well.
  1. Let it cook for 5 minutes and garnish it with coriander leaves.
  1. Baby corn manchurian is ready to eat.

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