Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Serves: 2
Ingredients:
For Frying:
Baby corns - 180 grams/ 15 pieces
All purpose flour/Maida - 2 tablespoon
Cornflour - 1 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Red chilli powder - 1/4 teaspoon
Salt - to taste
Oil - for frying
For Manchurian:
Oil - 2 teaspoon
Onion - 1/2 cup finely chopped
Capsicum - 1 small no,cubed
Green chillies - 3, finely chopped
Ginger Garlic paste - 1 teaspoon
Soy sauce - 1 teaspoon
Tomato sauce - 1 teaspoon
Salt - to taste
Spring onion - 1 no, finely chopped (optional)
Coriander leaves - 2 no, finely chopped
Method:
For Frying:
1) In a mixing bowl, mix maida, cornflour, ginger garlic paste, red chilli powder and salt.
2) Add little water at a time and mix well without any lumps.
3) Beat the mix to a medium water consistency, very lightly to coat the baby corns.
4) Cut the baby corn into half and diagonally into two. This gives 4 pieces of baby corns and put them into the mixing bowl. If the baby corns very tender, diagonal cutting is alone enough.
5) Mix well and make the batter to coat the baby corns
6) Heat oil in kadai/pan and when it is hot, add baby corns slowly.
7) Fry baby corns well till they become golden brown. Medium high heat is enough.
8) Once cooked, transfer to a paper towel to absorb the excess water.
For Manchurian:
1) In a kadai/pan, heat oil.
2) When it is hot, add ginger garlic paste and green chillies. Saute them for a minute.
3) Add onions and saute them till the onions become translucent.
4) Add cubed capsicum and salt. Saute again till the capsicum becomes crispy and cooked. If required sprinkle little quantity of water to cook capsicum.
5) Add soy sauce and tomato sauce and toss well for a minute. (I have added enough green chilies and i didn't add chilli sauce).
6) Add fried baby corns and toss until the sauce coats with the baby corns.
7) Garnish with spring onions and coriander leaves.
8) Serve hot with roti or rice.
