Baby Corn Manchurian

Manchurian is a typical candidate of the Indo-chinese cooking.  Indo-Chinese cooking is nothing but Chinese spices and cooking style for Indian taste buds. It is served in the main course a appetizer. There are a lot of variations around it. Gravy, no gravy, with noodles/rice etc.

It was made popular from Kolkata and has traveled all across India. We have versions like Punjabi Chinese too in the Northern India. You may read more here.

However, “Manchurian” cuisine is from a region of China in the North called “Donbei”.

I tried to make Baby Corn Manchurian day before yesterday. Well it turned out satisfactory 🙂

You shall need: [Feeds 2]

For baby corn-

15-20… Baby corns [Cut in manageable pieces]

2 tbsp… Corn Flour

1/4 tsp… Salt

Oil to deep fry

For Sauce-

2 tbsp… Green chilly sauce

1 tbsp… Red chilly-garlic sauce [You may add red chilly sauce and garlic separately as well]

1 tsp… Soya sauce

1 tbsp… Tomato ketchup

1/2 tbsp… Vinegar

1…. Medium onion [sliced]

1/2… capsicum [sliced]

Salt and pepper to taste

1/4 tbsp… oil


  • Toss the manchurian in the corn flour and salt mixture.
  • Coat it evenly. Don’t add water it will become clumpy.
  • Heat oil and deep fry few at a time.
  • Take it out on a kitchen towel and keep aside.
  • In a pan, heat oil.
  • Add the onions and capsicum.
  • We need to keep them crunchy so saute for only 2 min.
  • Add the sauces,vinegar and 2 tbsp water.
  • The sauce shall be shiny.
  • Adjust the seasoning.
  • Pour it on the baby corn and mix well.
  • Serve warm


This goes to:

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Fest Celebration- Diwali – hosted by Preeti’s Kitchen Life  and announced by Surabhi’s My Cookbook.


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