Baby Corn Manchurian

Baby Corn Manchurian is a restaurant-style appetizer recipe that tastes super-delicious.

Time: 30 miinutes


  • 2 tablespoon soya sauce
  • 1 tablespoon celery
  • 1/2 finely chopped capsicum (green pepper)
  • 1 tablespoon virgin olive oil
  • water as required
  • 2 stalks coriander leaves
  • 10 baby corn
  • 1 tablespoon chilli sauce
  • 1/2 tablespoon tomato ketchup
  • salt as required
  • 2 cup vegetable oil
  • For The Main Dish
  • 4 tablespoon all purpose flour
  • 2 teaspoon black pepper
  • 2 tablespoon corn flour
  • 2 tablespoon green chillies


  • Take a large bowl and mix together all purpose flour, corn flour, 1/2 teaspoon black pepper, 1 teaspoon green
  • chillies, 1-2 teaspoons of soya sauce, few coriander leaves, and salt as per your taste.
  • Next, prepare the batter to coat the baby corns and add a little water to make a smooth flowing consistency
  • batter. Add chopped baby corn and coat well with batter.
  • Put a skillet on medium flame and heat oil in it. Once the oil is hot enough, deep fry the coated baby corns till
  • they turn golden brown in colour. Drain the fried baby corns on a kitchen paper towel to remove the excess oil.
  • Now, put a pan on medium flame and heat olive oil in it. Once the oil is hot enough, add the chopped celery
  • leaves, capsicum, 1/2 tbsp green chillies and saute for a minute.
  • Add the deep-fried baby corns in the skillet along with salt, and remaining black pepper, soya sauce and tomato
  • ketchup. Mix everything well. Garnish with coriander leaves and serve hot.