Begin by washing the baby corn thoroughly under running water. Trim them into manageable 1 to 1.5-inch pieces, or leave them whole if they are already bite-sized.

In a large mixing bowl, combine the all-purpose flour, cornflour, ginger-garlic paste, red chili powder, and a pinch of salt. Gradually add water while whisking continuously to create a thick, lump-free batter that will coat the corn without sliding off.

Drop the prepared baby corn into the batter and gently fold until each piece is evenly coated. Meanwhile, heat enough oil in a deep pan or wok over medium-high heat. Test the oil’s readiness by dropping in a little batter—it should bubble and rise immediately.

Carefully slide the battered baby corn into the hot oil in small batches to prevent overcrowding. Fry each batch until they turn golden and crispy, flipping occasionally for even browning. Once done, use a slotted spoon to transfer the fried corn to a plate lined with paper towels to drain excess oil. Set aside.

In a separate pan or wok, heat a tablespoon of oil over medium-high heat. Add the chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until the aroma is released and the edges start to turn golden.

Add the onions (if using) and bell peppers, and sauté them for 2 to 3 minutes until slightly tender but still crisp, preserving their texture and bite.

Lower the heat slightly and add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Stir the mixture well, allowing the flavors to combine and deepen over the next 1–2 minutes.

Pour in the cornflour slurry while stirring constantly. The sauce will begin to thicken as it simmers. Slowly add water or vegetable broth in intervals, continuing to stir until the sauce reaches your desired consistency—whether thick and clingy or lightly sauced.

Right before serving, add the crispy fried baby corn to the hot, simmering Manchurian sauce. Gently fold to coat each piece with the flavorful mixture without softening the crisp exterior too much. Cook for just 1–2 minutes more to ensure everything is heated through without losing texture.

Garnish the dish generously with freshly chopped spring onion greens. Serve immediately, either as an appetizer or as a vibrant pairing with fried rice, Hakka noodles, or steamed jasmine rice.