Munchurian is one of the popular Indo Chinese starter recipe. Any variety of munchurian will go well with fried rice. I have posted Mushroom Munchurian and this time is for Baby Corn Munchurian.
INGREDIENTS:
To batter:
Maida / All purpose flour - 3 tsp
Corn flour - 2 tsp
Ginger garlic paste - 1 tsp
Pepper powder - 3/4 tsp
Soy sauce - 1/2 tsp
Oil - for frying
Salt - as needed
For munchurian:
Baby corn - 10 to 12
Big onion - 1 finely chopped
Green shallots - 2 strings
Baby spinach - 1/2 cup
Green chillies - 2 finely chopped
Soy sauce - 1 tsp
Ginger garlic paste - 1 tsp
Red chilli sauce - 1 tsp
Salt - as needed
HOW TO MAKE:
In a bowl add maida, corn flour, ginger garlic paste, pepper powder, soy sauce and salt. Mix well and add water little by little and make a fine neither thick or thin batter. The consistency should be like bajji batter.
Wash the baby corns and wipe it in a dry cloth. Dip all the baby corns in the batter and coat well.
Heat oil in a kadai and fry the baby corns until turn into brown in color. Drain in the tissues and keep aside.
Heat a tsp of oil in a kadai add chopped onions, ginger garlic paste and green chillies. Fry them well. Add baby spinach and green shallots, red chilli sauce and soy sauce. Add needed salt. Remember we already add a salt in the batter. So add a little salt.
Blend them well with the masala and add fried baby corns.
Blend well with the masala. Baby corn munchurian is ready to serve. Serve with fried rice or serve as a starter.
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