Baby Corn Manchurian Recipe

• 15-20 Baby corn
• 5 tsp Rice flour
• 15 tsp Corn flour
• 2 tsp Ginger-garlic paste
• 1-2 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing
• 2 Medium onions, finely chopped
• 4 Green chilies, washed and chopped
• 2 Garlic cloves, washed, peeled and finely chopped
• Tomato sauce, as required
• Oil for deep frying
• Salt to taste

• Boil babycorns in a little salty water.
• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled babycorns.
• Pour oil in a pan and heat it.
• Now fry the babycorns.
• Remove them from the pan and drain out excess oil on clean paper towels.
• Pour 3 tbsp oil in a pan and heat it.
• Add onions, green chillies and garlic, saute until golden brown.
• Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.
• Fry for about 10 minutes over medium heat.
• Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.