The late ‘90s saw Cauliflower Manchurian become wildly popular in Tamil Nadu. I do not know why it is called Manchurian because it has no link to that region, but its popularity drove me to try it out. I then make the Manchurian with Baby Corn, as my son refuses to eat cauliflower. The spice mix used here for making the masala paste is entirely my creation.
Nutritive Value
Baby corn itself has no significant nutritive value except for providing 2g of fibre per 100g. However, this dish does provide a little energy from the oil absorbed during deep frying. It is a delicious side dish that is very easy to make, and is high fibre, low protein, and low calorie.
Ingredients
- 200g Baby Corn without husk
- 2 T Corn Flour
- 2 T Rice Flour
- 2 tsp Water
- ¼ tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1½ C Vegetable Oil for deep frying
- ¾ tsp Salt, or to taste
Method
- Mix the corn flour, rice flour, salt, and the spice powders in 2 teaspoons of water to make a thick paste.
- Wash the baby corn and pat dry in a kitchen towel.
- Cut the baby corn into two-and-a-half-inch-long pieces. If the corn is very thick, it can also be split in two.
- Transfer the baby corn to a bowl. Mix it with the masala paste, taking care that all the pieces are covered by the paste.
- Deep fry the baby corn pieces a few at a time on low heat. When the bubbles reduce, increase the heat and continue frying till golden brown.
- Transfer onto kitchen paper towel to absorb the oil.
- Serve crispy hot.
Notes
- I use Kashmiri chilli powder for its glorious colour and mild flavour. Use only half the quantity if you are using any other variety of chilli powder.
- The flour and spice mix should be made into a thick paste and not a batter to prevent it from slipping off the baby corn and settling at the bottom of the pan when frying.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol-lowering properties.
Kala's Kalai 