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  • Writer's pictureJyothi Varne

Saucy Baby Corn Manchurian

When the long drawn lockdown was in place, we missed ordering out and relishing our restaurant favourites at home. I love Indo-Chinese food, the mix of simple spices, sauciness and that hot, small-grained fried rice is a match made in heaven, perfect to drive away hunger pangs and tantalise your taste buds. This recipe is an outcome of what we missed eating at our favourite outlet and a wee bit Indianised basis our taste buds at home.

You do not need expensive sauces or go to a gourmet store to make Indochinese dishes at home. Trust me, with a wee bit of prep work and the trio of White Vinegar, Soy & Chilli sauce you can treat quite a number of dishes right at home.

You can use this recipe to make Gobi Manchurian or Mushroom Manchurian recipe as well, considering the deep fry coating and sauce base is pretty much the same. The only additional ingredient we have added to up the spice quotient of this dish, which you can also omit is a blend of green chillies and ginger.

Make sure to use good quality, fresh bell peppers, diced onions and capsicum to make the crunchy gravy base. Also, this is something, which is best enjoyed hot off the stove. Do not make this ahead as the cornflour will act up and make it all gooey. Slow frying off the baby corn dipped in cornflour mix is the key to getting that super crispy texture.

Let's get started with what you need to make Saucy, Spicy Baby corn Manchurian :)


Baby corn, sliced 400 gm

Salt a pinch

Refined flour (maida) 2 tbsp + ½

Corn flour 3/4th cup

Water as required : for a thick coating consistency batter

Black pepper powder a pinch

Oil 2 tbsp

Ginger 1 tbsp (chopped)

Garlic 3 tbsp (chopped)

Onions - 1/2 (diced)

Capsicum 1/4th cup

Green chilli 5-6 nos. (chopped)

Fresh coriander leaves a handful , for garnish

Sugar 1 tsp

Dark Soy sauce 2 tbsp

White Vinegar - 1/2 tbsp

Red chilli sauce 1 tbsp

Ketchup 1 tbsp

Salt to taste

White pepper a pinch

Corn starch 2 tbsp + water 1/2 cup for the slurry

Spring onion greens 1 tbsp


  1. Fry the baby corn slices :

In the mixing bowl add 2 tbsp refined flour (maida), and coat the baby corn slices well by rolling them in it (a dry flour coating). In a separate mixing bowl add ½ cup refined flour, cornflour, salt & pepper as per taste, mix well, add water and make a thick batter. • Add the coated baby corn slices and further coat it with the batter. • Set oil in a wok on medium heat and fry them until golden brown, fry them in batches and do not overcrowd, remove it on absorbent paper towel.

2. For the sauce base :

Set your wok / Kadai on medium-high heat, add oil, ginger, garlic, spring onion bulbs or diced onions and capsicum/bell peppers, sauté them on high flame for a minute. Do not overcook as we want them to be slightly crunchy • Add paste of green chillies, soy sauce, white vinegar, red chilli sauce, ketchup, sugar and white pepper, sauté them on high flame for a minute. Check for salt levels since some of the sauces already have them and add additional salt as per taste • Add corn starch and water mixture and cook until sauce thickens, add the fried baby corn slices and spring onion greens and toss them well and cook them for a minute, ensuring the sauce coats all over by cooking on low flame.

Garnish with coriander leaves and serve.

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