Corn Manchurian

Tarla.Dalal's picture

Oct. 21, 2015

The moment you think of Manchurian, it is ingredients like baby corn, cabbage, capsicum and cauliflower that immediately come to mind. Now, we present you with an off-beat but irresistible Corn Manchurian made with deep-fried balls of crushed sweet corn kernels, carrots and other usual flavour enhancers like ginger, garlic, etc. These deep-fried corn balls are dunked in the typical Manchurian sauce that is intensely flavoured with ginger, green chillies, soy sauce, chilli garlic sauce and other ingredients. While the Corn Manchurian offers the typical flavour punch associated with all Manchurians, what will please you the most is the texture of the corn balls, which are crisp outside and super soft, mildly sweet inside. Enjoy the holistic experience, slowly taking in the aroma, flavour and texture of each mouthful.


For the corn balls
Sweet corn kernels 1 1/2 Cup (24 tbs) , coarsely ground (makai ke dane)
Grated carrot 1/4 Cup (4 tbs)
Chopped onions 1/4 Cup (4 tbs)
Finely chopped green chillies 1 Tablespoon
Finely chopped garlic 2 Teaspoon (lehsun)
Plain flour 3 Tablespoon (maida)
Cornflour 2 Tablespoon
Salt and freshly ground black pepper To Taste
Oil 1 Cup (16 tbs) (For deep frying)
For the manchurian sauce
Cornflour 3 Tablespoon
Oil 2 Tablespoon
Finely chopped garlic 1 1/2 Tablespoon (lehsun)
Finely chopped green chillies 1 Tablespoon
Finely chopped ginger 2 Teaspoon
Finely chopped spring onion 1/2 Cup (8 tbs) (greens and whites)
Soy sauce 2 Teaspoon
Sugar 2 Pinch
Chilli garlic sauce 2 Tablespoon
Salt To Taste
Other ingredient
Finely chopped spring onion 2 Tablespoon (for garnish)



For the corn balls

Combine all the ingredients in a deep bowl and mix very well using your hands. 

Divide the mixture into 16 equal portions.

Shape a portion into a ball and put it in hot oil in a deep non-stick kadhai. Shape 3 more portions into a ball and put them in the hot oil and deep-fry all 4 at a time in 1 batch till they turn golden brown in colour from all all the sides. 

Repeat step 3 to deep-fry 12 more balls in 3 more batches. 

Drain on an absorbent paper. Keep aside. 

For the manchurian sauce

Combine the cornflour and 1½ cups of water in a deep bowl, mix well and keep aside. 

Heat the oil in a deep non-stick pan, add the garlic, green chillies and ginger and sauté on a medium flame for a few seconds. 

Add the spring onion whites and greens and sauté on a medium flame for 1 minute. 

Add the cornflour-water mixture, soy sauce, sugar, chilli-garlic sauce and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside. 


Add the corn balls to the hot manchurian sauce, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 


Serve immediately garnished with spring onion whites and greens.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 353Calories from Fat 128

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 363 mg15.13%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet