Babycorn Manchurian is an Indo – Chinese recipe. In this recipe, the babycorn is mixed with batter, fried and added to a mixture of sauces. The blending of the crunchy fried babycorn with the sauces makes the dish so mouthwatering, it makes you lick your fingers clean.
In this recipe I have not added maida.I have also not included ajinomotto (MSG or monosodium glutamate).This is a crispy vegan dish .
It can be used as a starter or as a side dish for hakka noodles and fried rice. You can also add capsicum along with the onions if you want.
Babycorn is a low carb and rich in folates.Now lets go to the preparation of the crispy Babycorn manchurian.
Marination & frying of Babycorn
Ingredients for marination & frying of babycorn
Oil for deep frying
15 babycorns
2 tablespoon cornflour (cornstarch)
1 tablespoon wheat flour
1/2 teaspoon chilli powder
1/2 teaspoon salt
Method
a) Marination
Take the babycorns in a mixing bowl and add cornflour and wheat flour.
Add chilli powder and salt. Mix well.
Note: You can also add pepper instead of chilli powder.
Add a few drops of water and mix so that the batter is evenly distributed on the babycorns.
b) Frying
Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil (around150ml) and heat it on high flame.
How to check whether oil is hot?
- Add one small piece of marinated babycorn. The babycorn should rise up gradually.
- If the oil is not hot the babycorn will remain at the botttom.In such a case heat the oil further.If the oil is not heated then the babycorn will absorb more oil and your dish will be oily.
- Do not overheat the oil. If the oil is overheated then the babycorns will be burnt as the outside portion would be cooked faster than the inside portion. When the oil gets overheated the babycorn rises up immediately.
- Usually, oil gets heated within 5 minutes.
When the oil is hot enough, add the marinated babycorn one by one. Fry till it till the colour changes and it becomes crisp. Turn it and allow the other side to become crisp.At this stage take it out and place it on a tissue paper so that the excess oil is absorbed.
Preparation of Babycorn Manchurian
Ingredients
2 tablespoon oil
1 tablespoon garlic(finely chopped)
1/2 teaspoon ginger(finely chopped)
1 teaspoon chilli flakes
1 big onion (diced)
1 tablespoon soy sauce
2 tablespoon tomato ketchup
1 teaspoon vinegar
1/2 tablespoon cornflour (cornstarch)
1/2 teaspoon salt
Method
Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 2 tablespoon oil and allow it to get heated. Add garlic and saute for few minutes so that the garlic turns slightly brown.
Then add ginger and saute again for a few minutes.
Now add chilli flakes and give a quick stir.
At this point, add the soya sauce, tomato sauce and vinegar.
Add the onions and allow the mixture to blend with the onions. Now add the fried baby corn. Add 1/2 teaspoon salt and mix well.
In a small cup, mix cornflour with little water(50 ml).
Add this to the baby corn and give a stir. Heat it till you reach the desired consistency.
Ta-dah!! Your spicy and favourite babycorn manchurian is ready to be tasted ! Enjoy it and tell us your experience in the comments after trying the dish 🙂