Baby Corn Manchurian - Crispy Baby Corn Chili

Step 1

If you are using Fresh Baby Corn, then we need to soften them a little before frying, hence we steam them in 2 cups of water for 7-9 minutes.

Step 2

I like to chop the baby corn into two to make them bite-size.

Step 3

Add 'Frying Ingredients' ingredients in a large bowl and whisk to form a smooth paste.

Step 4

Add all the steamed baby corn in it and coat each baby corn nicely.

Step 5

Heat a cup of oil in a wok/pan.

Step 6

Add 5-6 coated baby corn and shallow fry on low-medium.

Step 7

Fry till they are golden brown on both sides and then remove on a paper towel (to soak extra oil).

Step 8

Similarly, fry all the coated baby corn and keep on paper towel.

Step 9

In the same wok, saute onion and bell pepper for a minute.

Step 10

Add salt, pepper and stir once.

Step 11

Turn off the stove and remove the veggies to another plate.

Step 12

In the same wok, add all the 'Sauce Ingredients' EXCEPT 'Cornstarch' and whisk everything.

Step 13

Bring this to a boil, lower the heat and then add Cornstarch.

Step 14

Let this simmer for 2 minutes on low heat.

Step 15

Now add sauteed onion-bell pepper and fried sweet corn.

Step 16

Saute and let this cook for a minute

Step 17

Turn off the heat and transfer the Baby Corn Manchurian to a serving plate.

Step 18

Sprinkle chopped green onion/scallion and sesame seeds (if using).

Step 19

Serve hot.