Baby Corn Manchurian Recipe

Cooking Directions

• STEP 1.In a bowl, mix together all-purpose flour, cornflour, ginger-garlic paste, salt, and pepper to make a batter.
• STEP 2.Dip the baby corn pieces in the batter and deep fry until golden brown and crispy.
• STEP 3.In a separate pan, heat oil and sauté garlic, ginger, and green chilies.
• STEP 4.Add chopped onions, capsicum, and spring onions and cook until they are slightly softened.
• STEP 5.Add soy sauce, tomato ketchup, vinegar, and chili sauce to the pan and mix well.
• STEP 6.Add the fried baby corn to the sauce and toss until well coated.
• STEP 7.Garnish with spring onions and serve hot.

Cooking Tips

• Make sure the baby corn is cooked until crispy to achieve the perfect texture.
• Adjust the spice level according to your preference by adding more or less chili sauce.
• You can add other vegetables like bell peppers or carrots to enhance the flavor and color of the dish.

Storage and Serving

• Baby Corn Manchurian is best served hot as an appetizer or side dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.