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Baby Corn Manchurian

Recipe for Baby Corn Manchurian in the Air Fryer

Baby Corn Manchurian is a delicious Indo-Chinese fusion dish with crispy baby corn tossed in a flavorful tangy sauce. This air fryer version makes it healthier without sacrificing any of the crunch or flavor. Perfect as an appetizer or snack, this dish pairs well with fried rice or noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 8-10 baby corns Cut into 4 pieces each
  • 3 Tbsp Cornflour
  • 3 Tbsp Rice flour
  • ½ Cup Onions, capsicum, and cabbage Cut into large pieces
  • 2 Tbsp Tomato puree
  • 1 Tsp Soy sauce
  • 1 Tsp Green chili sauce
  • 1 Tbsp Honey
  • Salt To taste
  • Red chili powder To taste
  • 1 Tsp Ginger-garlic paste
  • 1 Tsp oil

Equipment

  • Air Fryer
  • Mixing Bowl
  • Non-stick Pan
  • Tongs or spatula
  • Knife and cutting board

Method
 

  1. Prepare the Baby Corn:
    Wash the baby corns and cut each one into four pieces for easy coating and even frying.
  2. Make the Batter:
    In a mixing bowl, combine 3 tablespoons of rice flour, 3 tablespoons of cornflour, salt, and a teaspoon of ginger-garlic paste.
    Add water slowly, mixing until the batter has a medium consistency—smooth enough to coat the baby corn evenly without being too thick.
    Make the Batter
  3. Air Fry the Baby Corn:
    Preheat the air fryer to 180°C (350°F) for 5 minutes.
    Coat the baby corn pieces in the batter and place them in the air fryer basket in a single layer.
    Air fry at 180°C for 8-10 minutes, shaking the basket halfway through to ensure even cooking. The corn should be golden and crispy. Once done, set aside to cool slightly.
    Air Fry the Baby Corn
  4. Prepare the Stir-Fry Vegetables:
    Heat 1 teaspoon of oil in a non-stick pan over medium-high heat.
    Add the ginger-garlic paste and sauté for 30 seconds until fragrant.
    Add the chopped onions, capsicum, and cabbage, stir-frying on high heat for about a minute to keep the vegetables crunchy.
    Stir-Frying Vegetables
  5. Make the Sauce:
    Stir in the tomato puree, soy sauce, green chili sauce, and honey, mixing well.
    To thicken the sauce, mix a little rice flour with water and pour it into the pan.
    Allow the sauce to simmer for 2 minutes, letting it thicken.
    Make the Sauce
  6. Combine and Serve:
    Add the air-fried baby corn to the pan and gently toss to coat everything with the sauce and veggies.
    Cook for another 1-2 minutes to let the flavors meld.
    Serve hot, garnished with spring onions or fresh coriander.
    Combine and Serve

Video

Notes

  • Crispier Baby Corn: Double-air fry the baby corn by letting it cool after the first round and air frying again for 3-4 minutes for extra crunch.
  • Adjust the Spice Level: Modify the amount of green chili sauce and red chili powder according to your preference, or add red pepper flakes for more heat.
  • Veggie Variations: Feel free to swap out cabbage or capsicum with bell peppers, carrots, or snap peas depending on what’s available.