Baby Corn Manchurian

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

How to Make Baby Corn Manchurian

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