Wash and rinse the baby corn and cut them into 2 pieces.
200 gm Baby Corns
In a large bowl, mix maida, corn flour, ginger-garlic paste, soy sauce, black pepper powder and salt along with some water to make a thick batter of coating consistency.
1/4 Cup Maida (Plain Flour), 2 Tablespoons Corn Flour, 1 Teaspoon Ginger-Garlic paste, 1/2 Teaspoon Soy Sauce, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Red Chilli Sauce, 1/2 Teaspoon Salt, or to taste
Add the baby corn in the batter and coat them completely.
Deep fry the baby corn in hot oil till they become crispy and golden brown.
To make the sauce, heat oil in a pan or wok.
Add finely minced garlic, ginger, finely chopped onions and spring onions and fry till they turn translucent.
1 Small Onion, 3 Spring Onions, 1 Teaspoon minced Garlic, 1 Teaspoon minced Ginger
Now add the soy sauce, vinegar, red chilli sauce and tomato ketchup.
1/2 Tablespoon Chilli Vinegar, 1 Teaspoon Red Chilli Sauce, 1 Tablespoon Tomato Ketchup, 1 Tablespoon Soy Sauce
Add the fried baby corn to the sauce and toss to coat them completely.
200 gm Baby Corns
Season the baby corn with salt and pepper. Mix well and cook for a minute.
1 Teaspoon Salt, or as per taste, 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
Baby Corn Manchurian is ready. Garnish with Spring Onion Greens and serve it hot.