Babycorn Manchurian - Crispy And Easy Restaurant Style

Cooking.Shooking's picture

Jul. 19, 2018

In this video, we will make Crispy Babycorn Manchurian Recipe, this Baby Corn dish is a very popular restaurant starter.


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)


Please watch the video for directions!

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3