Baby Corn Manchurian
International Cuisine Snacks

Baby Corn Manchurian

5/5 - (7 votes)

Baby Corn Manchurian is a delicious, flavorful, and spicy snack made with baby corn, onion, bell pepper and sauteed in a sweet-spicy Chinese sauce. This popular street food is a fusion recipe from Indo Chinese cuisine. It’s also known as or Crispy Baby Corn Chili or Sweet Spicy Baby Corn Stir Fry.

In India, Manchurian is so popular and it can be easily available everywhere from street-side fast food stalls to Indo Chinese and multi-cuisine restaurants. Like other varieties of Manchurian, it can be found in many Indian restaurants and is commonly served in parties.

I basically prepare the dry version of this recipe as my son loves the crunch of baby corn with every bite. Since afternoon he was super excited and was helping me with removing husks of all the baby corns and acting like a cow eating grass and saying ” Moo Moo”.

In the evening he was so curious that Mumma is making something special for him. He thought this Baby Corn Manchurian is a very special dish that is meant only for babies. Right after I deep-fried the corn, he wanted all of them on a plate and want to go to his favorite corner in the house and want to munch on the crispy corns with his favorite ranch sauce.

Since then, this baby corn Manchurian is my top favorite. I like it more than gobi or paneer because baby corn is my baby’s favorite vegetable 🙂 I feel its natural crunchy texture makes it more appealing in this recipe.

It’s a very simple and easy dish that can be quickly made at home with very few ingredients. For making this recipe maida-corn flour coated deep fried baby corns needs to be sautéed in different Chinese sauces and seasoned with salt and pepper. I have added red and green capsicum and onion too for making it more colorful and off course for adding some more crunch too.

Though baby corn is considered as a healthy vegetable however this Manchurian recipe doesn’t follow the same. Means it’s really a good appetizer but for deep frying and tossing in different sauces it could not be healthy anymore. So If you are more conscious about calories then do not worry, I will also show how you can Air-fry them and enjoy this crispy spicy lip-smacking snacks.

This can be an excellent appetizer for parties or weekends get-together. To make Baby Corn Manchurian at home follow the detailed step by step recipe posted below.

Do try other similar recipes :

Preparation Time: 10mins  ∏  Cooking Time: 25mins  ∏  Servings: 2-3 person

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Baby Corn Manchurian:

Step1:  Peel and remove the corners. I like to chop the baby corn into 4 pieces to make them bite-size.

Step2: If you are using fresh baby corn, then we need to soften them a little before frying, hence need to boil them in 4 cups of water for 4-5 minutes on medium-high flame.

Step3: Drain them on a strainer and let it cool down a bit.

Step4: In a large bowl, add parboiled baby corn, 1/4 cup all-purpose flour, 1/4 cup cornflour, 1 teaspoon ginger garlic paste. Sprinkle black pepper powder and salt as per your taste. Toss the baby corn in the flour mixture.

Step5:  Add 1-2 tablespoon water for binding and coat each baby corn nicely.

Step6: Mix everything very well.

For Deep Frying Baby Corn

Step7: Heat oil as required in a pan. Check the oil temperature by adding one piece of baby corn. It should gradually come on top then add in the cornflour coated baby corn.

Step8: Deep fry them on low-medium flame.

Step9: Once they turn light brown remove them on a plate.

Step10: Let them cool down for 3-4 minutes.

Step11: To make it extra crisp I will be double frying them. Heat the oil again at medium-high flame. Add the semi-fried baby corn.

Step12: Flip a couple of times and fry till the baby corn pieces become golden and crisp. Remove with a slotted spoon.

Step13: Place fried baby corn on kitchen paper towels. Continue to fry this way in batches.

Step14: In a small bowl take 1 tablespoon cornflour (corn starch) and add 2 tablespoon water and mix very well to form a smooth paste. Keep aside.

For Making Sauce

Step15: Heat 2 tablespoons of oil in a pan or wok over medium-high heat. Add the chopped garlic, ginger, and cook them for about 1 minute, stirring constantly. Add green chilly and onion cook for another 2-3 minutes, stirring constantly.

Step16: Now add red and green capsicum (bell pepper) and stir fry on high heat until the bell peppers have turned lightly tender.

Step17: Season it with some black pepper, red chili powder, and salt as per taste. (Add salt keeping in mind that the soya sauce will also have salt in it)

Step18: Reduce the flame and add spring onion white, 1/2 teaspoon green chilly sauce, 1/2 teaspoon red chili sauce, 1/2 teaspoon tomato ketchup and 1 teaspoon vinegar (or as desired). Mix it well.

Step19: Add the cornflour+water mixture into the veggies. Mix it well. Add 3/4 cup of water. For a thick gravy or sauce, you can add less water.

Step20: Mix very well and simmer it for 2-3 minutes on a medium to high flame. Check the taste and add more salt, pepper, sugar, or any of the sauces if required.

Step21: Add the fried baby corns, toss quickly and remove from flame.

Step22: Add spring onion greens and Baby Corn Manchurian is ready.

For Air Frying Baby Corn

Step23: Follow till Step6, then instead of deep-frying arrange them in an Air-fryer basket in a single layer. Using an oil brush apply some oil around the coated baby corn.

Step24: Cook them at 385Deg F for 15-17 mins. Keep shaking the basket at every 5mins. Once they’re brown and crispy, transfer to a plate and let cool slightly, then follow the steps to make the sauce and enjoy guilt-free eating.

Step25: Serve the Baby Corn Manchurian as a main dish as an appetizer for parties or serve it with Noodles.

Baby Corn Manchurian


  • You can reduce or increase the seasonings and sauces as per your taste preferences.
  • Instead of deep-frying, you may shallow fry or Air fry baby corn. Even you may bake them in the oven.
  • Consistency of the sauce is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
  • While Air-frying them, try to shake the basket every 5mins so that they are cooked evenly from all sides.

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