Corn Manchurian
by Tarla Dalal
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.
Corn Manchurian recipe - How to make Corn Manchurian
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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 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 onions 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 onions whites and greens
For the corn balls
- For the corn balls
- Combine all the ingredients in a deep bowl and mix very well using your hands.
- Divide the mixture into 16 equal portions.
- 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.
- Repeat step 3 to deep-fry 12 more balls in 3 more batches.
- Drain on an absorbent paper. Keep aside.
For the manchurian sauce
- For the manchurian sauce
- Combine the cornflour and 1½ cups of water in a deep bowl, mix well and keep aside.
- 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, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- 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 the {span class="bold1"}corn manchurian{/span} immediately garnished with spring onion whites and greens.
Corn Manchurian Video, Chinese Veg Corn Manchurian by Tarla Dalal
| Energy | 264 cal |
| Protein | 5.1 g |
| Carbohydrates | 36.7 g |
| Fiber | 3.8 g |
| Fat | 12.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 238.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.1 mg |
| Vitamin C | 6.2 mg |
| Folic Acid | 61.5 mcg |
| Calcium | 42.6 mg |
| Iron | 2.1 mg |
| Magnesium | 41.4 mg |
| Phosphorus | 120.8 mg |
| Sodium | 179.3 mg |
| Potassium | 206.8 mg |
| Zinc | 0.7 mg |
How to store crispy balls for a long time
I was bored of the usual Manchurian recipe to go with my Fried Rice so when I came across this recipe, I was very happy and tried it and it was really really good....
My daughter loved this and i guess this is a very popular Chinese dish.