corn manchurian recipe | sweet corn manchurian | restaurant style corn manchurian gravy |
Chinese corn Manchurian is an accompaniment to fried rice or noodles. Learn how to make restaurant style corn manchurian gravy.
The moment you think of Manchurian, it is ingredients like baby corn, cabbage, capsicum and cauliflower that immediately come to mind. Now, we present you with an off-beat but irresistible sweet corn manchurian made with deep-fried balls of crushed sweet corn kernels, carrots and other usual flavour enhancers like ginger, garlic, etc.
These deep-fried corn balls in this Chinese Manchurian are dunked in the typical Manchurian sauce that is intensely flavoured with ginger, green chillies, soy sauce, chilli garlic sauce and other ingredients.
To make corn Manchurian, first make the corn balls. For that, combine all the ingredients in a deep bowl and mix very well using your hands. Divide into 16 equal portions. Shape each portion into a ball and put it in hot oil in a deep non-stick kadhai and fry till they turn golden brown in colour from all the sides. Fry 4 at a time. Then to make manchurian sauce, heat the oil in a deep non-stick pan, add the garlic, green chillies and ginger and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for 1 minute. Add the cornflour-water mixture, soy sauce, sugar, chilli-garlic sauce and salt, mix well and cook on a medium flame for 4 minutes. Finally, add the corn balls to the hot manchurian sauce, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve corn manchurian immediately.
While the restaurant style corn manchurian gravy offers the typical flavour punch associated with all Manchurians, what will please you the most is the texture of the corn balls, which are crisp outside and super soft, mildly sweet inside. Enjoy the holistic experience, slowly taking in the aroma, flavour and texture of each mouthful.
Tips for corn Manchurian. 1. Try frying one corn ball first. If it doesn’t disintegrate, fry them. If it disintegrates, then add a little more cornflour. 2. After adding cornflour mixture to the Manchurian sauce, stir continuously to avoid lump formation. 3. Serve immediately.
Enjoy corn manchurian recipe | sweet corn manchurian | restaurant style corn manchurian gravy | Chinese corn Manchurian | with video below.