For the Manchurian
• 15 regular sized Baby Corn, see Tips
• 2 tbsp Whole wheat Pastry flour, see Tips
• 2 tbsp Cornstarch, see Tips
• Pinch of Baking Soda
• Pinch of Salt and Pepper, each
• Red Pepper flakes/ Chilli powder to taste

For the Gravy
• 5 med-large Spring Onion, sliced thinly - greens and whites separated
• 1 red Bell Pepper, chopped finely
• 2 tsp Sesame Chilli Oil, see Tips
• 3-4 cloves Garlic, chopped finely
• Abt 2" Ginger, peeled and chopped finely
• 1 tbsp Soy sauce, or to taste - see Tips
• 1/2 tsp White Vinegar
• Pinch of Salt, Sugar and Pepper, each (or to taste)
• 2 tbsp Cornstarch

1. Baby Corn: Since mine were fresh and I did the peeling myself, the size of the baby corns varied from small, medium and large. So I used 18 of them for this recipe. If using regular size, about 15 of them should suffice. If you think the batter is not sufficient, you can always add another tsp of flour and cornstarch along with seasoning to make extra for frying.
2. Whole Wheat Pastry Flour: You can use All Purpose flour instead.
3.Cornstarch: You can also use Cornflour.
4. Sesame Chilli Oil: I used sesame oil that's flavored with chilli. Because we don't prefer too much heat in our food, this oil suffices for us. If you do not have this oil with you, you can use regular sesame oil and add chilli paste (or sauce - whatever you have on hand) to your taste.
5. Soy Sauce: Depending upon the brand and your taste preference you might need to use less or more of the amount mentioned. If you are Gluten Free, then use Tamari instead.