Baby Corn Manchurian

Babycorn Manchuria

If you are a fan of Indo Chinese fusion cuisine, you’ll love this appetizer recipe that is well loved by many us Indians. The Gobi Manchurian recipe I blogged last year was well received by many of you and I am quite certain that you will impress your family and guests with Baby Corn Manchurian too. 🙂

Baby Corn Manchurian Recipe

Prep & Cooking Time: 40 mts

Serves 4-5 persons

Cuisine: Indo-Chinese



15-16 baby corn, each cut diagonally into two

1 1/2 tbsps maida/all-purpose flour

1 tbsp cornflour

1 tsp rice flour (optional)

1 tsp ginger-garlic-green chilli paste

few tbsps water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1 capsicum, finely sliced

1/2 tbsp finely minced garlic

1/2 tsp finely minced ginger

1-2 finely chopped green chillis

1/2 tsp red chilli pwd (preferably Kashmiri)

1 tsp soya sauce

1 tsp chilli sauce

1 1/2 tsps vinegar

2 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Baby Corn Manchurian

Baby Corn Manchurian

  Prepare time:
 Serves: 4

 Main Ingredients:

  •  baby corn


If you are a fan of Indo Chinese fusion cuisine, you'll love this appetizer recipe that is well loved by many Indians. The Gobi Manchurian recipe, I blogged last year was well received by many of you and I am quite certain that you will impress your family and guests with Baby Corn Manchurian too.

50 thoughts on “Baby Corn Manchurian

    1. Hi Sailu.Ur dishes r awesome.Please post Apollo fish recipe(I ate ii in Hyderabad Paradise Hotel.Really a Mouth Watering dish).

  1. Hi sailu garu,
    You r doing a fab job.
    This is a great recipe. I am making this recipe since three years and always turns out very good. U can also try babycorn pepper dry masala, just add more black pepper powder. Tastes yummy.

  2. A small correction is needed in the description.
    You put in baby corn into the hot oil and it changes to gobi in the next sentence. 🙂

    The recipe sounds and looks awesome.

    Love your site


  3. Very tempting Sailu garu….
    We do not get fresh baby corns here; can I follow the recipe for Cauliflower manchurian?

    1. Just kidding.. I am Sorry..
      Your food and recipes are simply amazing. Sailu’s food rocks!
      This is one of the sites I check every single day.

      Waiting for Chicken’65 recipe.

  4. Hi sailu…….thxs 4r posting da recipe………. m eagerly waiting 4r dis…..m searching fresh baby corn in stores…….but didnt get it……can u tell me wh can i get babycorn in american stores………….i ‘ll wait 4r u reply…….

  5. Hi Sailu,

    yes indeed a wonderful recipe. first time i got manchurian with crisp corn and perfect balance of taste in the gravy. and it’s not laborious to prepare as well..

  6. Hi

    I tried this but when I fried baby corn in oil (after coating as mentioned), the batter formed as jelly, I mean the coat didn’t stick to baby corn..did I miss anything…and yeah, it always happens with me when ever I add corn flour to my dishes, not sure what goes wrong..

  7. Hi

    I tried this simple and delicious manchurian. It was awesome. Even my 6 yr. old daughter loved it and kept on asking for more as baby corn is her favorite.

    Thanks for sharing this recipe.

  8. Hi
    i tried this babycorn manchurian. it was awesome. my children loved it. can u tell me the recipe of mixed veg manchurian. thanks for this recipe.

  9. Hi Sailu,

    This is really very nice dish, we are trying today and will let you know later today. 🙂 Hope we will succeed.

  10. I tried today babycorn manchurian receipe which is mentioned above
    it came so nice and delicious
    we like it
    thanks for providing the receipe

  11. HI,
    I tried this recipe and it came out very well. thanks a lot Sailu, for the recipe. I had been searching for this for quite sometime now. Its very simple and easy and quick dish to prepare and tastes yum.

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