Mushroom Manchurian Recipe

Anybody who likes Mushrooms, will love Mushroom Manchurian to its death. It is rich in Vitamin D and mushroom manchurian dry is one of the best ways to gorge on its goodness while pleasing taste buds with its spicy flavor. Additionally, they are rich source of protein and hence it’s suitable to be served to children. This is a great party food and brings a welcome change from routine gobi manchurian.

1. Preparation Time: 10 minutes
2. Cooking Time: 35 minutes
3. Serves: 4 servings

Method for Manchurian:

1. Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.
2. Mix maida flour, cornflour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.
3. Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.

Method for Sauté:

1. Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.
2. Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.
3. Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.

Ingredients: