Corn Manchurian Video, Chinese Veg Corn Manchurian by Tarla Dalal

Corn Manchurian Video, Chinese Veg Corn Manchurian by Tarla Dalal

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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 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 are dunked in the typical Manchurian sauce that is intensely flavoured with ginger, green chillies, soy sauce, chilli garlic sauce and other ingredients. While the Corn Manchurian 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.

  

Recipe Description for Corn Manchurian

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Corn Balls (makes 16)
1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup grated carrot
1/4 cup chopped onions
1 tbsp finely chopped green chillies
2 tsp finely chopped garlic (lehsun)
3 tbsp plain flour (maida)
2 tbsp cornflour
salt and freshly ground black pepper (kalimirch) to taste
oil for deep-frying

For The Manchurian Sauce
3 tbsp cornflour
2 tbsp oil
1 1/2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1/2 cup finely chopped spring onion whites and greens
2 tsp soy sauce
2 pinches of sugar
2 tbsp chilli-garlic sauce
salt to taste

For The Garnish
2 tbsp finely chopped spring onion whites and greens

Method

For the corn balls

  1. Combine all the ingredients in a deep bowl and mix very well using your hands.
  2. Divide the mixture into 16 equal portions.
  3. Shape a portion into a ball and put it in hot oil in a deep non-stick kadhai. Shape 3 more portions into a ball and put them in the hot oil and deep-fry all 4 at a time in 1 batch till they turn golden brown in colour from all all the sides.
  4. Repeat step 3 to deep-fry 12 more balls in 3 more batches.
  5. Drain on an absorbent paper. Keep aside.

For the manchurian sauce

  1. Combine the cornflour and 1½ cups of water in a deep bowl, mix well and keep aside.
  2. 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.
  3. Add the spring onion whites and greens and sauté on a medium flame for 1 minute.
  4. Add the cornflour-water mixture, soy sauce, sugar, chilli-garlic sauce and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. 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.
  2. Serve immediately garnished with spring onion whites and greens.
RECIPE SOURCE : CornBuy this cookbook

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