Lighter Baby Corn Manchurian
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Crisp baby corn in a glossy garlic-soy Manchurian gravy — restaurant vibes with baked/air-fried corn instead of deep frying.
Baby corn Manchurian is a restaurant starter that can be made at home with far less oil. Baby corn is coated in a thin cornflour mix, air fried until crisp and tossed in a glossy garlic and soy sauce.
Ingredients
How to Make It
Coat and air-fry/bake baby corn crisp.
Make Manchurian sauce; simmer glossy.
Toss corn; finish spring onion.
Nutrition per serving
* Approximate values per serving
Health Benefits
Air-fried corn cuts the deep-fry load of restaurant Manchurian. Keep sauce soy-moderate.
Baby corn stays crunchy even after tossing in sauce, which is why it suits this dish. Air frying cuts down the oil, and a thin coating gives a crisp edge instead of a heavy batter.
Pro Tips
- →Crisp corn separately.
- →Cornstarch slurry for gloss.
- →Serve immediately.
- →Dry the baby corn well after boiling. Surface water makes the coating slide off.
- →Cook the sauce first and toss the corn in at the last minute so it stays crisp.
- →Add the spring onion greens at the end for freshness.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Cornflour: about 381 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Dry Manchurian.
- 2Add mushrooms.
- 3Serve it as a dry starter or add a little extra sauce and turn it into a gravy to eat with fried rice.
Frequently Asked Questions
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