Crispy Mushroom Manchurian: Easy Indo-Chinese Recipe
40 minutes
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About Crispy Mushroom Manchurian: Easy Indo-Chinese Recipe
This easy Mushroom Manchurian recipe delivers a delightful fusion of Indian and Chinese flavors. Crispy, battered mushrooms are tossed in a tangy, sweet, and spicy sauce – a perfect appetizer or snack that's loved by all ages. It's surprisingly simple to make with readily available ingredients, making it ideal for weeknight dinners or casual gatherings.The secret to this recipe lies in the perfectly balanced sauce and the satisfyingly crunchy texture of the mushrooms. Get ready to impress your family and friends with this irresistible Indo-Chinese delight!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For the Mushrooms
- 100 gm Button Mushroom
For the Batter
- 5 tbsp All-Purpose Flour maida
- 3 tbsp Corn Flour
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Salt adjust to taste
- Water as needed Water to make a dosa-like batter consistency
For the Sauce
- 2 tbsp Oil for frying and sauce
- 1 tbsp Ginger Garlic Paste
- 1 medium Onion finely chopped
- 1 medium Bell Peppers finely chopped
- 3 tbsp Soy Sauce
- 3 tsp Tomato Ketchup or tomato sauce
- 1 tsp Sugar
- 1/2 tsp Pepper Powder adjust to taste, white
- 1 pinch MSG ajinomoto, optional
For Garnish
- 2 Chili green, optional, sliced
- 2 tbsp Spring Onion chopped
Instructions
Prepare the Mushrooms
- Wash mushrooms thoroughly 2-3 times. Soak in hot water for 5 minutes. Do not chop.
Make the Batter
- In a bowl, whisk together all-purpose flour, cornflour, red chili powder, and salt. Gradually add water, whisking constantly until a smooth, dosa-like batter forms.
Fry the Mushrooms
- Dip each mushroom into the batter, ensuring it's fully coated. Fry in hot oil over medium heat until golden brown and crispy. Avoid overcrowding the pan. Remove and drain on paper towels.
Prepare the Sauce
- Heat oil in a wok or pan. Add ginger-garlic paste and green chilies. Sauté for 30 seconds until fragrant. Add chopped onions and capsicum; sauté for 1-2 minutes until slightly softened.
Combine and Finish
- Stir in soy sauce, tomato ketchup, sugar, and white pepper. Add 5 tablespoons of water and bring to a simmer. Add the fried mushrooms and toss gently to coat. Simmer for 1-2 minutes. Garnish with chopped spring onions and serve hot.
Recipe Notes
Expert Tips for the Best Mushroom Manchurian
- For extra crispy mushrooms, you can double-fry them. Fry once until lightly golden, then rest and fry again until crispy.
- Adjust the amount of red chili powder and white pepper to control the spice level according to your preference.
- If you don't have tomato ketchup, you can use a similar amount of pureed tomatoes instead.
- For a richer flavor, add a tablespoon of sesame oil to the sauce.
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Recipe Nutrition
Calories: 522kcalCarbohydrates: 63gProtein: 10gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 200mgFiber: 3gSugar: 4g
Janani Balamurugan
Articles: 17
7 Comments
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This looks so good! Appreciate the share.
This looks so good! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.
This is awesome! Can’t wait to cook it.
Love it.. yummy yummy
Yummmiiieee mushroom manchurian…Love how you have given mushroom a chinese flavor.
Yum! This recipe is a must-try.