Baby Corn Manchurian Dry
- DishRani
- Mar 21, 2021
- 2 min read
Ingredients
For Frying
200 grams baby corn
2 tablespoons corn flour (corn starch)
4 tablespoons all purpose flour
½ teaspoon Ginger-Garlic Paste optional
½ teaspoon black pepper powder or crushed black pepper
water as required
salt as required
oil as required for shallow frying the babycorn
For Sauce
2 small spring onions, chopped - reserve some greens for garnishing
1 small onion, finely chopped
1 green chili, finely chopped
½ inch ginger, finely chopped
4 to 5 medium garlic cloves, finely chopped
1 small capsicum (green bell pepper), julienned or chopped, optional
1 tablespoon soy sauce
1 tablespoon tomato sauce
½ teaspoon black pepper powder or crushed black pepper
½ teaspoon red chilli powder
½ tablespoon finely chopped celery - optional
2 tablespoons sunflower oil or sesame oil
salt and sugar as required
Instructions
Making Batter
Rinse the baby corn in water.
Chop them if they are slightly big.
In a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.
Add water and make a thick batter.
Dip the baby corn in the batter and coat them evenly.
Shallow fry the baby corn till they are golden brown and crisp.
Making Baby Corn Manchurian Dry
Heat oil in a wok or kadai.
Add the spring onions and stir fry till they become translucent.
Add the ginger, garlic, green chilies and celery. Stir fry for 4 to 5 seconds. If using capsicum, then add at this step and stir fry for a couple of minutes. The capsicum need to be half-done.
Now add the soy sauce & tomato sauce. stir and mix well.
Add the fried baby corn.
Stir and season with salt, sugar, pepper & red chilli powder.
Stir again till the sauce coats the baby corn evenly.
Serve dry baby corn manchurian hot garnished with spring onion greens.
This article uses material from the article “Baby Corn Manchurian”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
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