Enjoy Baby Corn Manchurian These Rainy Days 

New Delhi: A crispy and mouth-watering finger food with fried baby corn tossed in a fiery and garlicky sauce and topped with sesame seeds. 

Ingredients 

• 250 gm baby corn 
• 2–3 cups of water 
• 2 tbsp cornflour/corn starch 
• 4 tbsp all-purpose flour or maida 
• 1 tsp red chilli powder 
• 1 tsp black pepper powder 
• Salt to taste 
• 2–3 cup oil for frying 
• 1 tbsp Virgin Cold-pressed Sesame Oil (for the chilli garlic sauce) 
• 5–6 cloves of garlic, minced or crushed 
• 1 tsp Soya Sauce 
• 1 tbsp White Vinegar 
• 2 tbsp Sweet Chilli Garlic Sauce 
• 1 tbsp sesame seeds, toasted 

Instructions 

1. First, boil the baby corns for 5 minutes so that they cook and become softer. 
2. Then, in a mixing bowl add cornflour, maida, salt, 1 tsp red chilli powder, 1 tsp black pepper powder and mix well. Add some water to form a paste of medium-thick consistency. 
3. Next, coat the baby corns in the paste evenly and fry them until they are golden brown and crispy. 
4. Meanwhile, in a separate pan, add 1 tbsp sesame oil and sauté crushed garlic. Add soy sauce, vinegar, tomato ketchup and mix well. 
5. Add salt, 1 tsp red chilli powder, 1 tsp black pepper powder and mix. 
6. Lastly, add crispy fried baby corns in the chilli garlic sauce and coat well. Cook on low flame for 5 minutes. 
7. Finally, sprinkle some toasted sesame seeds on top and serve freshly prepared Chilli Garlic Baby Corn.