INGREDIENTS
FOR BABYCORN FRY
- Maida/all purpose flour – 2 tbsp
- Corn flour – 4 tbsp
- Salt – 1/2 tsp
- Red chili powder – 1 1/2 tsp
- Soya sauce – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Oil – 4 tbsp
FOR MANCHURIAN SAUCE
- Onion – 1
- Ginger garlic paste – 1 tbsp
- Green chili – 2
- Soya sauce – 1/2 tsp
- Tomato sauce – 1 tbsp
- Corn flour – 1 tsp
- Salt – 1/4 tsp
- Oil – 1 tbsp
PROCEDURE
FOR BABYCORN FRY
- In a mixing bowl, add corn flour, maida, soya sauce, ginger garlic paste, red chili powder and salt.
- Add very little water to it and make it into a very thick paste.
- Wash and clean the babycorn. Chop them into small pieces.
- Add the chopped baby corn to the mixture prepared. Give a gentle stir and coat the masala mixture evenly over the baby corn pieces. Marinate it for 20-30 minutes.
- Heat oil in a kadai.
- Deep fry the marinated baby corn pieces in 4-5 batches.
- Remove the excess oil in a tissue paper. Babycorn fry is ready.
FOR MANCHURIAN SAUCE
- Heat oil in a kadai. Add finely chopped onion, ginger garlic paste, slit green chili. Saute if for 1 minutes. Now add salt, soya sauce, tomato sauce and corn flour water. Cook for 2 minutes. Add the fried baby corn pieces to the sauce and serve immediately.
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