BabyCorn Manchurian

INGREDIENTS 

FOR BABYCORN FRY

1. Maida/all purpose flour – 2 tbsp
2. Corn flour – 4 tbsp
3. Salt – 1/2 tsp
4. Red chili powder – 1 1/2 tsp
5. Soya sauce – 1/2 tsp
6. Ginger garlic paste – 1 tsp
7. Oil – 4 tbsp

FOR MANCHURIAN SAUCE

1. Onion – 1
2. Ginger garlic paste – 1 tbsp
3. Green chili – 2
4. Soya sauce – 1/2 tsp
5. Tomato sauce – 1 tbsp
6. Corn flour – 1 tsp
7. Salt – 1/4 tsp
8. Oil – 1 tbsp

PROCEDURE

FOR BABYCORN FRY

1. In a mixing bowl, add corn flour, maida, soya sauce, ginger garlic paste, red chili powder and salt.
2. Add very little water to it and make it into a very thick paste.
3. Wash and clean the babycorn. Chop them into small pieces.
4. 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.
5. Heat oil in a kadai.
6. Deep fry the marinated baby corn pieces in 4-5 batches.
7. Remove the excess oil in a tissue paper. Babycorn fry is ready.

FOR MANCHURIAN SAUCE

1. 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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