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Corn Manchurian

Serves 4
40 mins
210 Kcal
Alright, folks, let's talk about a snack that's got the vibes of street food but with a total glow-up – Corn Manchurian! Imagine crispy, golden corn kernels tossed in a tangy, spicy, umami-loaded sauce. Yep, it's the snack we didn't know we needed but absolutely can't live without. Perfect for cozy evenings, game nights, or literally any time your taste buds demand a party. This corn manchurian recipe is your go-to for when you want to flex your chef skills without breaking a sweat. The magic starts with sweet corn kernels that get a quick batter bath (hello, cornstarch and flour!) and are fried to crispy perfection. These crunchy nuggets then dive into a sizzling hot wok, where they meet their destiny—a sticky, spicy, and slightly sweet sauce made with garlic, ginger, soy sauce, and a cheeky dash of chili. But wait, the flavor train doesn't stop there! Garnish with fresh spring onions, and you've got yourself a plate of Corn Manchurian that's equal parts street-style and restaurant fancy. Serve it as an appetizer or side, and watch your fam or squad devour it faster than you can say “Manchurian.” Keep it light with the sauce for a crispy vibe or go all-in for a saucy, indulgent treat. Either way, this corn manchurian recipe is a guaranteed crowd-pleaser. So, are you ready to wok-n-roll?

Ingredients required for Corn Manchurian

  1. 200 gms sweet corn kernels
  2. 2 tbsp maida
  3. 1 tbsp corn flour
  4. 1 tsp ginger
  5. 1 onion
  6. 1 capsicum
  7. 2 green chili
  8. 1 tsp ginger-garlic paste
  9. Oil
  10. 1 pinch black pepper
  11. Salt
  12. 1 tsp garlic
  13. 2 tbsp soy sauce
  14. 1 tbsp red chilli sauce
  15. 1 tbsp tomato ketchup
  16. Spring onion greens

Cooking steps for Corn Manchurian

  1. 1
    Alright, let's talk about Corn Manchurian—the crispy, saucy, flavor-packed snack that's about to steal the spotlight at your next hangout. This Corn Manchurian recipe is like a mashup of crispy corn fritters and classic Indo-Chinese vibes, and trust me, it's a total mood!
  2. 2
    Start by grabbing 200 grams of sweet corn kernels and giving them a quick spin in the mixer until they're all coarse and chunky—no puree vibes here.
  3. 3
    Scoop that into a bowl and toss in 2 tablespoons of maida (all-purpose flour), 1 tablespoon of cornflour, 1 teaspoon of ginger-garlic paste, a sprinkle of salt, and a cheeky pinch of black pepper.
  4. 4
    Mix it up till you've got a thick, sticky batter that's ready to roll. Heat some oil in your trusty kadai and, using your hands, shape the batter into bite-sized balls.
  5. 5
    Carefully plop them into the hot oil and fry till they're golden brown and totally Insta-worthy.
  6. 6
    Let them chill on a paper towel while you shift gears to the sauce.
  7. 7
    In a separate pan, heat 2 tablespoons of oil, then toss in 1 teaspoon each of finely chopped garlic and ginger, plus 2 fiery green chillies (chopped for drama).
  8. 8
    Give it a quick saut before inviting 1 finely chopped onion and 1 chopped capsicum to the party. Stir-fry until these beauties are soft and sassy.
  9. 9
    Now comes the sauce magic—add 2 tablespoons of soy sauce, 1 tablespoon of red chilli sauce, and 1 tablespoon of tomato ketchup.
  10. 10
    Stir it all up, taste, and add salt if needed (but keep it chill because the sauces already bring their A-game).
  11. 11
    Slide your crispy corn balls into the saucy goodness and toss them around like they're at a dance-off. Let it cook for 2-3 minutes so the flavors can vibe together.
  12. 12
    Garnish with freshly chopped spring onion greens, and just like that, your Corn Manchurian is ready to slay the snack scene.

Shop Ingredients

Red Chilli Sauce (1 Tbsp)
57
1
94
1
47
1
225
1
47
1
Garlic (1 Tsp)
45
1
63
1
Black Pepper (1 pinch)
39
1
144
1
62
1
135
1
276
1
270
1
244
1
173
1
166
1
130
1
Sweet Corn Kernels (200 gms)
29
1
36
1
Ginger (1 Tsp)
9
1
19
1
13
1
Soy Sauce (2 Tbsp)
57
1
171
1
140
1
60
1
47
1
300
1
47
1
280
1
410
1
210
1
Green Chili (2)
14
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
125
1
Ginger-garlic Paste (1 Tsp)
39
1
44
1
38
1
59
1
50
1
40
1
99
1
43
1
Oil
169
1
147
1
148
1
167
1
150
1
150
1
729
1
150
1
183
1
330
1
Maida (2 Tbsp)
30
1
60
1
38
1
68
1
80
1
46
1
53
1
80
1
47
1
Capsicum (1)
15
1
27
1
114
1
Corn Flour (1 Tbsp)
29
1
60
1
86
1
31
1
65
1
30
1
55
1
Spring Onion Greens
33
1
Onion (1)
39
1
39
1
33
1
20
1
60
1
58
1
Tomato Ketchup (1 Tbsp)
97
1
15
1
82
1
105
1
159
1
63
1
271
1
148
1
130
1
85
1

FAQs

What is Corn Manchurian, and how is it different from other Manchurian dishes?

Corn Manchurian is a crispy, spicy Indo-Chinese appetizer made with sweet corn kernels as the star ingredient. Unlike other Manchurian dishes that use vegetables like cabbage or cauliflower (Gobi Manchurian), this version focuses on the natural sweetness and crunch of corn. The combination of corn's sweetness with the bold flavors of soy sauce, vinegar, and chili makes it a unique and irresistible snack or starter.

Can I make Corn Manchurian without deep-frying?

Absolutely! For a healthier alternative, you can bake or air-fry the corn balls instead of deep-frying. While deep-frying gives the crispiest texture, air-frying or baking still delivers a good crunch with significantly less oil. Just ensure the batter is thick enough to bind the corn properly, so the balls hold their shape during cooking.

How do I make the sauce for Corn Manchurian taste restaurant-style?

The sauce is all about balance! Combine soy sauce, chili sauce, vinegar, and a touch of ketchup for sweetness. Add ginger, garlic, and green chilies for bold, aromatic flavors. For the right consistency, mix a teaspoon of cornflour with water and add it to the sauce, simmering until it thickens slightly. Toss the fried corn balls in the sauce just before serving to keep them crispy.
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