Baby corn Manchurian is an excellent starter and our favourite recipe for fried rice. Though its indo Chinese appetizer today I made it more of Indian style adding our spices and mint leaves. I tasted the same even without soya sauce, capsicum and spring onions. This crispy crunchy version of baby corn tasted heavenly with steamed rice.



  • Baby corn – 12
  • Corn flour – 2 tsp
  • Besan – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Salt – as required
  • Oil – for deep frying
  • Onions – 2
  • Green chilli – 2
  • Mint leaves – 6
  • Tomato sauce – 3 tsp
  • Sambar powder – 1 tsp


1.Wash baby corns and chop into small pieces.

2.Put baby corn pieces into a bowl and add corn flour, besan, red chilli powder, ginger garlic paste, salt into it.

3.Sprinkle little water and marinate it for 5 minutes.

4.Heat oil in a wide pan and deep fry baby corn till it turns golden brown.

5.Drain in tissue paper and keep aside. Heat oil in a pan add chopped onions and green chillies. Saute till it turns colour.

6.Add tomato sauce, sambar powder, salt and fry for a minute. Add baby corns and mint leaves and mix well.

7.Keep in low flame and stir for few minutes.

8.Garnish with coriander leaves and serve hot with rice or noodles.



  • The baby corn is not required to be cooked before preparing as we are deep frying in oil.
  • Pepper can be added instead of sambar powder.

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