how to cook simple corn manchuria dhabha style :: By Latha Channel::

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornmeal

Chickpea flour adds protein and fiber.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces salt intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener.

sweet corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains nutrients and is often cheaper.

Boil sweet corn until tender, then drain and cool.

Blend corn with ginger, garlic, and green chilies to form a coarse mixture.

Transfer the mixture to a bowl and add all-purpose flour and cornstarch.

Mix until combined, then season with salt and black pepper.

Form small balls from the mixture and set aside.

Heat oil in a deep pan over medium heat until shimmering.

Fry the corn balls in batches until golden brown, about 3-4 minutes.

Remove and drain on paper towels to absorb excess oil.

In a separate pan, heat a little oil over high heat.

Add chopped onion and capsicum, stir-frying for 2-3 minutes until slightly softened.

Add soy sauce, vinegar, and the fried corn balls to the pan.

Toss everything together for another 1-2 minutes to coat well.

Garnish with chopped spring onions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens