Baby Corn Manchurian/How to make Baby corn Manchurian

11 Apr, 2017
Share - Posted on: 11 Apr, 2017
  • Servings : 3
  • Prep Time : 7 min
  • Cook Time : 25 min

Baby Corn Manchurian is a great appetizer/starter from Indo-Chinese cuisine. Baby corn Manchurian is very crunchy and crispy. People who like baby corn, am sure they would love this recipe

In this Manchurian, baby corns are dipped into all purpose flour and corn flour batter and then deep fried until it crispy. And then stir fry with onion, ginger, garlic capsicum and Chinese sauce.

Baby corn Manchurian can be made as dry or gravy version. Dry baby corn Manchurian serve as starter and gravy baby corn Manchurian serve as the main dish with Veggie  fried rice. I have prepared Dry Manchurian in this recipe:

Here is the procedure of dry baby corn Manchurian.


Fried Baby Corn

  • Baby corn 9-10 (cut into 3 parts)
    Cornstarch/Corn flour 2 tbsp.
    All Purpose flour 2 tbsp.
    Salt to taste
    Garlic 3 cloves (cut into minced)
    Water 1/4 cup or as needed

Manchurian Sauce

  • Oil 1 tbsp.
    Onion 1 medium (Cut into diced)
    Capsicum 1/2 small (cut into cube size)
    Garlic 3 cloves minced
    Soya sauce 1 ½ tsp
    Chilly sauce 1 tbsp.
    Sweet n Sour 1 tbsp.
    Vinegar 1/2 tsp (optional)
    Black pepper 1/4 tsp.
    Salt to taste
    Corn flour 1 tbsp.
    Water 2 tbsp.
    Spring onion Green for garnish.


Step 1

Cut the baby corn into 1.5 inch pieces and balance the baby corn into hot water for 2 -3 min. Strain them in the colander.

Step 2

Mix all purpose flour, corn flour, garlic, salt, and pepper in the large mixing bowl.  Add water slowly to make a thick paste and dipped the baby corn in it and let it side for 5 minutes.

Step 3

Heat the oil in the kadhai/ wok for frying.Oil should not be too hot otherwise baby corn overcooked from outside but remain uncool from inside. Coat the baby corn very well in the batter.

Step 4

Drop it into oil for deep frying. Once it become brown from all sides.

Step 5

Take them out from the oil and place them on the absorbent paper. Heat oil in the pan over high flame and add garlic sauce in it and wait till raw flavor of garlic goes away.

Step 6

Now add chopped onion ( if you want to add white spring onion then add first spring onion) and then onion. Saute it till become light brown.

Step 7

Add green chilies and capsicum and stir it for 1 min.

Step 8

Add soy sauce, vinegar, chilli sauce and sweet n sour sauce and give it quick mix. Add fried baby corn

Step 9

Reduce the flame and mix it well. Mix corn flour and water in the bowl

Step 10

Then pour in the gravy. Stir it for 2- 3 min until baby corn mix in the gravy well.

Garnish with spring onion and serve hot.


1.  You can do shallow fry instead of deep frying.

2.  I haven’t added white spring onion but you can add just after garlic.

3.  We liked crunchy bell pepper in the Manchurian so have to stir it only for 1 min but if you don’t like crunchy bell pepper then stir it for more time.

4.  Adding onion or capsicum is totally optional and you can skip either one or both.

5.  Add fried corn in the gravy while serving otherwise it will become soggy.


If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Baby Corn, Indo-Chinese, Manchurian, Appetizers, PartySnacks, Capsicum, Onion, Chinese sauce


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