Baby corn Manchurian

For the third and final day of One sauce Two dishes, I decided to make Babycorn Manchurian which was simply delicious. Surprisingly, my daughter gobbled up half of what I had made for myself. This is a quick and tasty dish for starters. You can make the sauce ahead of time and toss the baby corn in the sauce just before serving and enjoy.

So here goes –

Serves 2


Baby corn                    8-10

Garlic pods                  1-2

Ginger                           1″

All purpose flour       2 tbsp

Cornstarch                  4 tbsp

Manchurian sauce     1/2 cup


Oil to shallow fry


  • Wash and cut each of the baby corns into two or three pieces 
  • In a bowl, take the all purpose flour, cornstarch and salt
  • Grate the ginger and garlic and add it to the bowl and mix well
  • Use as much water as is required to make a paste 
  • Add the baby corn to the bowl and coat them well with the paste
  • Heat a pan and add oil
  • Once the oil is hot, add the baby corn pieces and fry till light brown on all sides
  • Warm the manchurian sauce
  • Add the fried baby corn pieces to it and toss well till all the pieces are coated in the sauce
  • Serve warm
  • Enjoy!


This is my post for the Blogging Marathon under the theme One sauce Two Dishes 

Check out the Blogging Marathon page for other marathoners doing this BM. 


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