You are here: Home > Videos > Cuisine Recipes > Corn Manchurian Video, Chinese Veg Corn Manchurian by Tarla Dalal Corn Manchurian Video, Chinese Veg Corn Manchurian by Tarla Dalal Viewed 9192 times 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. Tweet Recipe Description for Corn Manchurian Preparation Time: 20 minsCooking Time: 20 mins 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 carrot1/4 cup chopped onions1 tbsp finely chopped green chillies2 tsp finely chopped garlic (lehsun)3 tbsp plain flour (maida)2 tbsp cornflour salt and to taste oil for deep-fryingFor The Manchurian Sauce3 tbsp cornflour2 tbsp oil1 1/2 tbsp finely chopped garlic (lehsun)1 tbsp finely chopped green chillies2 tsp finely chopped ginger (adrak)1/2 cup finely chopped spring onions whites and greens2 tsp soy sauce2 pinches of sugar2 tbsp chilli garlic sauce salt to tasteFor The Garnish2 tbsp finely chopped spring onions whites and greens Method For the corn ballsCombine 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 sauceCombine 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 proceedAdd 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. See step by step images of Corn Manchurian recipe RECIPE SOURCE : Corn