Corn Manchurian Gravy/Dry कॉर्न मंचूरियन की परफेक्ट रेसिपी Crispy Corn Pakoda

It's Bhutta season! How can we not have a Corn recipe?? :) Here's my recipe for a perfect Corn Manchurian. What's more, I have shown techniques for both Manchurian Dry and Gravy styles.

30-35 minutes
2-4
Indian
Corn Manchurian Gravy/Dry कॉर्न मंचूरियन की परफेक्ट रेसिपी Crispy Corn Pakoda Recipe - Ranveer Brar

Ingredients

For Corn Manchurian

4 cups Sweet corn kernels, भुट्टे के दाने

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

2 no. Green chillies (less spicy & finely chopped) हरी मिर्च

1 inch Ginger (peeled & finely chopped) अदरक

1 no. Garlic cloves, finely chopped, लहसुन

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar, चीनी

¾ cup Cornstarch, कॉर्नस्टार्च

¼ cup Refined flour, मैदा

2-3 tbsp Rice flour, चावल का आटा

1 tsp Black pepper powder, काली मिर्च पाउडर

1 tsp Vinegar, सिरका

½ tsp Baking soda, बेकिंग सोडा

 

Other Ingredients

Oil for frying, तलने के लिए तेल

 

For Manchurian Sauce Mix

2-3 tbsp Dark soy sauce, डार्क सोया सॉस

2 tsp Vinegar, सिरका

1 heaped tbsp Green chili sauce, ग्रीन चिली सॉस

1 heaped tbsp Schezwan sauce, शेज़वान सॉस

2-3 heaped tbsp Tomato ketchup, टमाटर केचप

1 tsp Black pepper powder, काली मिर्च पाउडर

⅓ cup Water, पानी

1 tsp Sugar, चीनी

 

For Corn Manchurian Gravy

2 tbsp Oil, तेल

1 inch Ginger (peeled & finely chopped) अदरक

1 no. Garlic cloves, finely chopped, लहसुन

2 no. Green chillies, finely chopped, हरी मिर्च

2 medium Onions, chopped, प्याज

¼ cup Boiled corn kernels, भुट्टे के दाने

Salt to taste, नमक स्वादअनुसार

Prepared sauce mix, तैयार किया हुआ सॉस मिश्रण

⅓ cup Water, पानी

2-3 tbsp Cornstarch slurry, कॉर्नस्टार्च घोल

2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता

2 tbsp Spring onion, finely chopped, हरी प्याज

Prepared corn manchurian balls, तैयार किए हुए कॉर्न मंचूरियन बॉल्स

 

For Garnish

Spring onion, finely chopped, हरी प्याज

Coriander sprig, धनिया पत्ता

Process

For Corn Manchurian Balls

  • In a bowl, add sweet corn kernels, tender coriander stems, green chillies, ginger, salt to taste and sugar.
  • Transfer it to a mixer grinder jar and grind into a smooth paste.
  • Transfer it to a bowl, add cornflour, refined flour, rice flour, black pepper powder, vinegar, baking soda and give it a good mix.
  • In a kadai, add oil, once it’s hot, drop a spoonful of mixture and fry it until golden brown on medium flames.
  • Transfer it to a tray and keep it aside for further use.
  • Keep it aside for further use.

 

For Manchurian Sauce Mix

  • In a medium bowl, add dark soy sauce, vinegar, green chili sauce, schezwan sauce, tomato sauce, black pepper powder, water, sugar and mix it well.
  • Keep aside for further use.

 

For Corn Manchurian Gravy

  • In a shallow pan, add oil, once it’s hot, add ginger, garlic, green chili and saute it for a minute.
  • Add onion and saute it on medium flame until translucent.
  • add sweet corn, salt to taste and saute it for 2-3 minutes.
  • Add prepared sauce mix and mix well.
  • Add water, cornstarch slurry and give it a quick boil until thickens.
  • Finish it with some coriander leaves, spring onions, fried corn manchurian balls and toss it well.
  • Transfer it to a serving dish, garnish it with spring onions and coriander sprig.
  • Serve hot with manchurian sauce.

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