Baby Corn Manchurian

Not that baby corn manchurian isn’t known, but it’s not that famous in my circle. Which is why I tried it in my kitchen. After trying the gobi manchurian recipe – which was quite a hit with my family – I decided to give vegetarian Indian-Chinese a fair chance. Baby corn manchurian was definitely worth it. Non-vegetarians like me would make a face, but that would be too judgmental. There are many many versions of this dish, but this is how I prepare most of my Chinese dishes – with a variety of sauces always stocked in my fridge. So I jotted down my version of the baby corn manchurian recipe. The deep-fried baby corn is deliciously coated in the manchurian sauce retaining its crispiness. The sauce gives the baby corn a delectable color. Capsicums or green bell pepper add to the taste and color therapy. Here is baby corn manchurian – it’s an easy veg recipe and a sure favorite with kids and guests.



10 baby corns
3 tbsp flour / maida
1 tbsp Cornflour
2 tsp Rice Flour (optional)
1 tsp Garlic Chilli Sauce

For the sauce:

1 tbsp oil
1 onion, chopped
3 cloves garlic, minced
1 capsicum, cubed
2 tsp soya sauce
1 tbsp ketchup
1 1/2 tsp Szechwan sauce/ garlic chili sauce (you can make your own sauce – the recipe is at the end)
1 tsp cornflour, diluted with 2 tbsp water



1. Cut the baby corns diagonally.

2. Make a thick batter of the maida and cornflour. Season with sauce and salt to suit your taste.

3. Coat the baby corns in the batter and deep fry till they turn golden-brown. Drain on kitchen towels and keep aside.

4. In a wok, heat oil. Add garlic and onions to the hot oil and saute till the onions soften. If the onions aren’t cooked well enough, it would dominate the taste of the sauces in the manchurian.

5. Add in the capsicum and sauté. Cover for a minute or two.

6. Add in the sauces. Start with the soy sauce, Szechwan or garlic chili sauce, and ketchup. You can season with a little black pepper if you want. Sauté the sauces till they blend well.

7. Now add in the diluted cornflour, teaspoon by teaspoon so that the gravy does not turn too thick. Stir on high flame for about 2-3 minutes or till the consistency has thickened.

Add in the baby corns when serving. This avoids the baby corns from becoming soggy.

Garnish with spring onions. I don’t like cilantro or coriander leaves in my Chinese dishes 🙂

Garlic Chilli Sauce Recipe:

Grind some garlic cloves, whole dried red chilies, and tomato ketchup. This is how I make it. It’s, of course, not authentic but a shortcut.