Mamta
Firstly, in a large bowl take ½ cup maida, 2 tbsp corn flour, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.
Add water as needed to make a smooth, thick batter. Coat 10 baby corn pieces with the batter.
Deep fry in hot oil, Stir until the baby corn turns golden and crispy.
Drain off the baby corn and keep it aside.
Heat 2 tbsp oil in a kadai, Add 4 garlic cloves, 2 chilies, and 2 tbsp spring onions, 2 tbsp tomato sauce, sugar and salt.
Stir fry until all the sauces are combined well. Now add 3 tbsp corn flour slurry and mix until the sauce thickens.
Once the sauce is glossy, add fried baby corn and 2 tbsp spring onion. Toss until well coated.
Finally, enjoy Crispy Baby Corn Manchurian with tomato sauce.