Baked baby corn Manchurian

Babycorn final


Baby corn manchurian is a much sought after indo chinese starter. Manchuian is a very popular Indo-Chinese fusion preparation and there are two versions. Dry one often served as starter and manchurian with gravy, served as side dish. Apart from onions, I have added green and yellow bell peppers in this manchurian dry recipe

I parboiled baby corn in very hot water with salt to reduce raw flavour of it even after baking it.

Yields-2 servings
Preparation time-15 minutes
Cooking time-10 minutes
Baking time-25-30 minutes


Preparing baby corn:

  • Baby corn-10-12
  • Rice flour-2tbsp
  • Corn starch-2tbsp
  • Besan flour/plain flour-1/4cup
  • Turmeric powder-1/4tsp
  • Chilli powder-1tsp
  • Oil- for baking

For Manchurian:

  • Chopped onion-1medium
  • Chopped bell peppers-1
  • Spring onion white-1/4cup
  • Slit Green chillies- 2
  • Ground pepper powder-1/4tsp
  • Corn starch/flour-1tbsp
  • Chopped garlic-3cloves
  • Soya sauce-1tbsp
  • Vinegar-1tbsp
  • Red chilli sauce-1tbsp
  • Salt- to taste
  • Oil-1tbsp
  • Chopped spring onion greens-for garnishing


  • Wash baby corn thoroughly chop them into bite size pieces.
  • Bring a large pot of water to boil and add a pinch of salt to it, add the chopped baby corn and par boil for 4-5minutes. Drain and pat c=dry using a kitchen towel.
  • Pre-heat the oven at 200deg C , line and grease the baking tray and set aside.
  • Now in a bowl combine rice flour, corn starch, besan/plain flour salt, turmeric, chilli powder – add water little at a time until a thick batter is obtained.
  • Now dip the parboiled baby corn in the batter coat well and arrange in the prepared baking tray and bake for 25-30 minutes or until golden- flipping halfway.
  • For the Manchurian sauce:
  • Dissolve corn starch in 2-3 tbsp water ant set aside.
  • Heat oil in a wok/kadai, add in onion, spring onion and saute for 2-3 minutes/until translucent.
  • Add garlic, slit green chillies, bell peppers and saute for 3-4 minutes.
  • Now add soya sauce,vinegar, chilli sauce, salt mix well and cook for a minute.
  • Now add baked baby corn and toss until well combined with the sauce and let it cook until heated through.
  • Finally season with ground pepper powder turn off the flame.
  • Garnish with spring onion greens and serve hot.

I used homemade chilli sauce here (recipe link).

Chilli sauce


  • Coated Baby corn can be deep fried added crunchiness or it can be shallow fried in the skillet or pan as well instead of baking.
  • Sauces can be personalised as per the taste.
  • Store bought one can also be used.

I am bringing this recipe to Kimmy’s HVF#33

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on February 5, 2015, in Indian, Side dish, Starters, Vegan and tagged . Bookmark the permalink. 18 Comments.

  1. Wow baby form that’s yum yum:-)

    Liked by 1 person

  2. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  3. this looks delicious!


  4. Chitra….you have me craving over here! These look and sound so good!


  5. Wow! Your recipes are very innovative, Chitra! I would love to try this one. 🙂


  6. Oh my this looks great! 😃


  7. yummyyyyyyyyyyyyy:) I love corn tooo will try baby corn someday

    Liked by 1 person

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