BabyCorn Manchurian | Crispy & Restaurant style | Indo-Chinese recipe | Cooking in Lithuania 🇱🇹

baby corn

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini offers a similar texture, while carrots are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper for batter.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ginger paste is convenient, while ground ginger is often less expensive.

Cut the baby corn into smaller pieces.

In a bowl, mix 2 tablespoons of corn flour, 4 tablespoons of wheat flour, and salt, along with coriander powder and chili powder.

Add 2 to 5 tablespoons of water slowly while stirring until the mixture is not too liquidy.

Heat oil in a pan and fry the coated baby corn until crispy, then drain on tissue paper.

In a heated pan with oil, add chilies and sauté.

Add 3 medium-sized chopped onions and sauté until fried.

Add half a chopped bell pepper and stir.

Add spring onions, ginger, and garlic paste, and sauté everything well.

Pour in strong soy sauce and pure tomato ketchup, mixing well.

Add salt and chili powder for taste, then add some water and stir.

Optionally, add sweet chili sauce for a tangy flavor and stir again.

Once the gravy reaches a good consistency, add the fried baby corn and mix well.

Garnish with chopped spring onions and coriander leaves, and add a hint of pepper powder on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens