Babycorn Manchurian is a great example of indo-chinese food. Very delicious,  crispy and crunchy, dry version of Manchurian.

I make as a starter and its always a super hit, vanish in couple of minutes. A unique taste of manchurian masala and crispy babycorn is an awesome combo. Take my words you will definitely lick your fingers.

So lets see the detailed recipe of it.

INGREDIENTS:

To make the batter:

• 1 packet of baby corn
• 2 tbsp cornflour
• 4 tbsp all purpose flour/maida
• ½ tsp Chilli Ginger Paste
• 1/2 tsp Garlic Paste
• 1/2 tsp Red Chilli Powder
• Salt
• Water as Required
• Oil to shallow fry the baby corn

To make Manchurian Sauce :

• 1 Capsicum , thin sliced
• 3 Spring Onions, chopped
• 1 Medium sized Onion, chopped
• 1 Green Chili, chopped
• 1/2 tsp Ginger finely chopped
• 2/3 tsp Garlic finely Chopped
• 1/2 tsp Red Chili Powder
• 1 tsp Soya Sauce
• 1 tsp Tomato Sauce
• 2 tsp finely chopped fresh Coriander
• Salt as required
• 3 tsp oil

METHOD:

For Batter:

Rinse the baby corn in water. Boil for 2-3 mins in hot water. Drain fully.chop them if they are slightly big.

in a bowl mix all the 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. Allow it to rest for 2-4 mins. shallow fry the baby corn till they are golden brown and crisp.

preparing the sauce.

1. Heat oil in a wok or kadai. Add the spring onions and stir fry till they become transparent.
2. Add the Capsicum, ginger, garlic, green chilies and coriander. Stir fry for a minute.
3. Add soya sauce & tomato sauce. Stir and mix well.
4. Add the fried baby corn. Stir and season with salt & red chilli powder.
5. Stir again till the sauce coats the baby corn evenly.
6. Serve baby corn manchurian hot garnished with spring onion greens.