Saturday, February 18, 2017

Mushroom Manchurian (Dry)

Mushroom Manchurian1.gif

Another great recipe for indo chinese lovers who love mushrooms as well. This recipe is similar to gobhi manchurian recipe which I usually make for my hubby who just loves it. My kid loves mushrooms and I did try this version for him and it came out to be great.

Serves: 3-4
Preparation time: 30 mins.
Cooking time: 15 mins.


For the batter:

½  cup all purpose flour (maida)
3 tablespoon Cornstarch
1 tablespoon Ginger-garlic paste
1 tsp Soy sauce
Salt to taste
½ cup water or as required

For the manchurian:
5-6 spring onion (finely chopped)
1 red bell pepper (diced)
1 orange bell pepper (diced)
250 gms white button mushrooms (cut into halves)
1-2 green chillies (finely chopped)
2 tablespoon ginger garlic paste
2 tablespoon tomato ketchup
2-3 tablespoons soy sauce
salt as required
½ teaspoon black pepper
Oil for frying + 2 tbsp oil


  1. Heat some oil in the pan for deep frying mushrooms. Meanwhile wash and peel the mushrooms and wipe them. Cut into halves.
  2. Mix all the ingredients for batter and mix well to form a paste.
  3. Coat the mushrooms in the paste and when the oil is hot put the mushrooms and deep fry them until they are golden brown. Keep aside.
  4. Take 2 tablespoon oil in a pan and when hot, add in spring onions and green chillies. Saute for a minute or so and add ginger garlic paste.
  5. Once its raw smell is gone, add in bell peppers. Stir fry for 2-3 minutes.
  6. Add in soy sauce, tomato ketchup, salt and black pepper.
  7. Mix well and add in fried mushrooms.
  8. Coat the mushrooms well with the sauce and garnish with spring onions.
  9. Serve hot.
Mushroom Manchurian2.jpg


  • Serve immediately as the mushrooms tend to turn soggy after some time.
  • You can adjust the amount of sauces and chilli as per your taste.

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