Non Fried Baby Corn Manchurian Recipe

Cooking Directions

• STEP 1.In a bowl, mix together corn flour, all-purpose flour, salt, and pepper. Add water gradually to make a smooth batter.
• STEP 2.Dip the baby corn pieces into the batter, ensuring they are well coated.
• STEP 3.Heat a non-stick pan over medium heat and add a little oil. Place the coated baby corn pieces in the pan and cook until they turn golden brown and crispy.
• STEP 4.In a separate pan, heat oil and add ginger, garlic, and green chilies. Saute for a minute.
• STEP 5.Add chopped onions and bell peppers. Cook until they become slightly tender.
• STEP 6.In a small bowl, mix together soy sauce, tomato ketchup, vinegar, and sugar. Add this mixture to the pan and stir well.
• STEP 7.Add the cooked baby corn to the pan and toss everything together until the baby corn is well coated with the sauce.
• STEP 8.Garnish with spring onions and serve hot.
• STEP 9.Enjoy the non-fried baby corn Manchurian as an appetizer or as a side dish with fried rice or noodles.

Cooking Tips

• Make sure the baby corn is cooked until it becomes crispy to achieve the desired texture.
• Adjust the spice level according to your preference by adding more or less green chilies.
• You can add other vegetables like carrots or mushrooms to enhance the flavor and nutritional value of the dish.

Storage and Serving

• Leftover non-fried baby corn Manchurian can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the non-fried baby corn Manchurian as an appetizer at parties or as a side dish with Chinese main courses.