Babycorn Manchurian - Crispy And Easy Restaurant Style
In this video, we will make Crispy Babycorn Manchurian Recipe, this Baby Corn dish is a very popular restaurant starter.
Ingredients
| For babycorn manchurian: | ||
| Babycorn | 25 , split (Cut) | |
| Water | 4 Cup (64 tbs) , divided (Few drops are for making the batter and rest of the water is for boiling the baby corn) | |
| Salt | 3 Teaspoon , divided (2 tsp is while boiling the baby corn and 1 tsp is for making the batter) | |
| Maida/Plain flour | 6 Tablespoon | |
| Corn flour | 6 Tablespoon | |
| Oil | 2 Cup (32 tbs) (For deep frying) | |
| For the sauce: | ||
| Oil | 3 Tablespoon | |
| Garlic | 6 Clove (30 gm) , chop | |
| Green chillies | 2 , slitted | |
| Capsicum | 1/2 , julienned | |
| Onion | 1 Small , slice | |
| Chilli sauce | 1 Tablespoon | |
| Dark soy sauce | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Salt | To Taste | |
| Ketchup | 2 Tablespoon | |
| Spring onion greens | 1/4 Cup (4 tbs) | |
| Water | 1/2 Cup (8 tbs) (plus 3 tbsp extra for making slurry) | |
| Corn flour | 1 Teaspoon (for making the slurry) |
Directions
Please watch the video for directions!
Recipe Summary
Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3
