Babycorn Manchurian is a popular brunch recipe. Learn how to make/prepare Baby Corn Manchurian by following this comfortable recipe.
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• 15-20 Baby corn
• 5 tablespoon Rice flour
• 15 tablespoon Corn flour
• 2 tablespoon Ginger-garlic paste
• 1-2 tablespoon Chili-garlic sauce
• 1 tablespoon Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed out and chopped, for garnisheeing
• 2 Medium onions, fine chopped up
• 4 Green chilies, washed out and chopped up
• 2 Garlic cloves, washed, stripped and fine chopped up
• Tomato sauce, as needed
• Oil for deep frying
• Salt to taste
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| • | Boil babycorns in a little salt water.
| | • | Take a normal bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little table salt and the parboiled babycorns.
| | • | Pour oil in a cooking pan and heat up it.
| | • | Now fry the babycorns.
| | • | Remove them from the cooking pan and drain aside additional oil on clean paper towels.
| | • | Pour 3 tbsp oil in a cooking pan and heat up it.
| | • | Add onions, green chillis and garlic, saute until golden brown.
| | • | Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and table salt to it.
| | • | Fry for about 10 minutes all over normal heat.
| | • | Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.
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