Baby Corn Manchurian

Baby Corn Manchurian is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


2 cups - Baby Corn (either canned or fresh)

Capsicum -1

Onion -1 (big)

Spring onions (the green part ) - a bunch

Green chillies - 3

Chopped coriander

Chilli sauce - 1 tbsp

Tomato ketchup - 2-3 tbsp

Soy sauce - 1 tbsp

Ginger-garlic paste - 2 tbsp

Cornflour - 1 cup

Chilli powder - 1 tsp

Salt to taste

Oil - To fry the Corn


  1. Batter Preparation: Slice the bay corn into medium sized pieces.
  2. Add the cup of corn flour, salt, 1 tbsp of ginger-garlic paste and the chilli powder.
  3. Add enough water to make a very thick batter, mixing the baby corn with it.
  4. For mixture: Heat some oil in a pan. Add the chopped green chillies and onions.
  5. Now add the capsicum.
  6. Add the remaining ginger-garlic paste.
  7. Fry for 1-2 minutes.
  8. Add the soy sauce, chilli sauce and saute for a few seconds.
  9. Then add the fried baby corn followed by the tomato ketchup. Stir well.
  10. If mixture is too dry, you can add some more tomato ketchup.
  11. Now add the chopped spring onions and stir again for 1-2 minutes in low flame.
  12. Garnish with coriander leaves. Serve in a bowl with tooth picks on the baby corn.
  13. Yummy baby corn manchurian is ready.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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