Baby Corn Manchurian | Crispy Baby Corn Manchurian Dry

Ingredients

• 200 g (8–9 baby corn)baby corn
• 2 tbspcornflour
• 1½ tbspplain flour
• ½ tspred chilli powder
• ¼ tspground black pepper
• as neededsalt
• as neededwater
• for deep-fryingoil
• 6–8 clovesgarlic, finely chopped
• 1 smallonion, cut into cubes
• 1 smallcapsicum, cut into cubes
• 2 tspoil
• 1 tbsptomato ketchup
• ½ tbspdark soy sauce
• ½ tbspoyster sauce
• 1 tspgreen chilli sauce
• ½ tspapple cider vinegar
• ½ tspKashmiri red chilli powder
• as neededsalt
• 1–2 tbspspring onion or coriander leaves, finely chopped, for garnish

Instructions

1. 1

   Coat the corn

   Cut the baby corn diagonally into slices. Put it in a mixing bowl with the cornflour, plain flour, ½ tsp red chilli powder, black pepper and salt.

2. 2

   Add water gradually

   Toss until the flour mixture coats the baby corn. Sprinkle in water a little at a time, tossing as you go.

3. 3

   Check the coating

   Stop adding water once the mixture clings closely to the slices. It should not be wet or runny, but there should not be any dry patches.

4. 4

   Fry the corn

   Heat oil for deep-frying, then set the heat to medium once it is hot. Fry the coated baby corn in small batches without overcrowding the pan.

5. 5

   Drain the batches

   Fry until golden brown and crisp, then lift the pieces out of the oil. Repeat with the remaining baby corn and drain on kitchen paper to remove excess oil.

6. 6

   Fry the garlic

   Heat 2 tsp oil in a heavy pan. Add the chopped garlic and fry for a few seconds.

7. 7

   Cook the vegetables

   Add the cubed onion and capsicum. Fry over medium heat for 3–4 minutes.

8. 8

   Add the sauces

   Stir in the dark soy sauce, oyster sauce, tomato ketchup, apple cider vinegar and green chilli sauce.

9. 9

   Thicken the sauce

   Cook the sauces over medium heat for 2–3 minutes, then add salt as needed. Add ½ tsp Kashmiri red chilli powder for extra flavour and colour, if you like; it can be left out.

10. 10

    Toss and garnish

    When the sauce is thick, add the fried baby corn and toss quickly until coated. Remove from the heat and garnish with 1–2 tbsp chopped spring onion or coriander leaves.

11. 11

    Serve straight away

    Serve hot as a starter or appetiser, or as a side dish with fried rice or noodles.

What is baby corn Manchurian?

Manchurian is a familiar Indo-Chinese style of dish, part of a cuisine shaped by Chinese cooking traditions in India. This dry version coats crisp-fried baby corn in a glossy, savoury sauce rather than serving it in a bowl of gravy.

Crisp coating: A light flour coating gives the baby corn a crunchy exterior, while the quick sauce toss brings together garlic, chilli, vinegar and rich, savoury sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 7g protein, 43g carbs, 18g fat.

The baby corn and flour coating provide most of the carbohydrates, while the frying oil and the oil used for the sauce contribute most of the fat. Baby corn and the flour provide a little protein, with the sauces adding some as well. Serve with vegetables and a portion of rice or noodles for a more balanced plate.

Getting the coating right

Dry mixture: Toss the sliced corn thoroughly with both flours and the seasonings before adding water. This helps distribute the coating evenly.

Small additions: Sprinkle in water gradually, stopping when the coating clings to the corn without looking runny. Too much water can make the coating heavy and uneven.

Frying for crispness

Steady heat: Fry over medium heat once the oil is hot, so the coating has time to turn golden and crisp without rushing. Work in small batches to avoid crowding the pan.

Drain well: Transfer each batch to kitchen paper before making the sauce. The drier the fried pieces are, the better they hold their texture when tossed.

Building the sauce

Garlic first: A brief fry releases the garlic's aroma before the onion and capsicum go in. The vegetables cook for 3–4 minutes, leaving them with some bite.

Balanced flavour: Ketchup adds sweetness, soy and oyster sauces bring savouriness, and vinegar and green chilli sauce add tang and heat. Cook the sauce for 2–3 minutes until thick before adding the corn.

Keeping the texture

Final toss: Add the fried baby corn only after the sauce has thickened, then toss quickly to coat it. Leaving it in the pan for too long can soften the crisp coating.

Serve promptly: This dry Manchurian is at its best straight from the pan. Have the garnish and serving plates ready before you combine the corn and sauce.

How to serve it

Starter: Serve the baby corn hot on its own, with spring onion or coriander on top. It makes a good appetiser for sharing.

With a meal: Pair it with fried rice or noodles as a side dish. The rice or noodles make the meal more substantial and complement the savoury sauce.

Recipe notes & tips

• Slice the baby corn diagonally so the coating has plenty of surface to cling to.
• Add the water in small sprinkles rather than pouring it into the bowl.
• Fry in batches so the pieces have room to crisp instead of steaming.
• Keep the sauce ingredients measured and ready before you start frying the garlic.
• Toss the corn through the thickened sauce just before serving.

Variations

• Adjust the heat: Reduce or omit the green chilli sauce for a milder result.
• Skip the extra chilli: Leave out the Kashmiri chilli powder in the sauce if you prefer less heat and colour.
• Use spring onion: Choose chopped spring onion for a fresh, savoury garnish.
• Use coriander: Finish with chopped coriander leaves for a more herbal note.
• Make it a meal: Serve with fried rice or noodles instead of presenting it only as a starter.

Common mistakes to avoid

• Adding too much water: The coating turns runny; sprinkle in water gradually and stop once it clings.
• Crowding the pan: The baby corn can lose its crispness; fry it in small batches.
• Frying at high heat: The outside may brown too quickly; reduce the heat to medium once the oil is hot.
• Skipping the drain: Excess oil can make the finished dish greasy; drain each batch on kitchen paper.
• Adding corn too early: It can soften while the sauce cooks; wait until the sauce is thick, then toss quickly.

How to store

For the best texture, serve this dish straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat briefly in a frying pan; the coating will be softer after storage.

Frequently asked questions