Dry Mushroom Manchurian
Crispy, golden-fried mushrooms tossed in a vibrant, tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a quick snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a mixing bowl, whisk together the maida, 1/4 cup cornflour, ginger-garlic paste, black pepper powder, and salt.
- c.Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the mushrooms without being too heavy.
- 2
Step 2
- a.Fry the Mushrooms
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- c.Dip each mushroom piece into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
- d.Fry in batches of 8-10 pieces to avoid overcrowding the pan. Cook for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- e.Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
- 3
Step 3
- a.Prepare the Sauce Base
- b.In a small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a slurry. Set aside.
- c.Heat 2 tbsp of sesame oil in a wok or large skillet over high heat.
- d.Once the oil is shimmering, add the chopped ginger, garlic, and green chilies. Stir-fry for 30 seconds until fragrant.
- e.Add the cubed onion and capsicum. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender but still retain a definite crunch.
- 4
Step 4
- a.Combine Sauces and Thicken
- b.Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar to the wok. Stir well to combine.
- c.Allow the sauce mixture to bubble for about 30 seconds.
- d.Give the cornflour slurry a quick stir and pour it into the wok. Stir continuously for another 30-60 seconds until the sauce thickens slightly.
- 5
Step 5
- a.Toss and Serve
- b.Immediately add the crispy fried mushrooms to the wok.
- c.Increase the heat back to high and toss everything quickly but gently for about 1 minute, ensuring all the mushrooms are evenly coated with the glossy sauce.
- d.Turn off the heat. Garnish with freshly chopped spring onion greens.
- e.Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure mushrooms are completely dry before coating them in batter; this helps them get extra crispy.
- 2For a crispier result, you can double-fry the mushrooms. Fry once until light golden, remove, and then fry again in very hot oil for a minute just before tossing in the sauce.
- 3Do not overcook the onions and bell peppers; they should retain their signature crunch for the best texture.
- 4Toss the fried mushrooms in the sauce just before serving to prevent them from becoming soggy.
- 5The stir-frying process is very quick, so keep all your sauces and chopped vegetables ready (mise en place) before you begin.
- 6Use a wok for best results as its high, sloping sides help in tossing ingredients evenly and quickly on high heat.
Adapt it for your goals.
Make it a Gravy Dish
To make Mushroom Manchurian with gravy, increase the sauce ingredients slightly and add 1 to 1.5 cups of water or vegetable broth after sautéing the vegetables. Bring to a boil and then add a larger quantity of cornflour slurry (about 1.5 tbsp cornflour in 1/4 cup water) to thicken.
Gluten Free VersionGluten-Free Version
Replace maida with rice flour or a gluten-free all-purpose flour blend. Use tamari instead of soy sauce to ensure the dish is completely gluten-free.
Add Other VegetablesAdd Other Vegetables
Incorporate other vegetables like baby corn, sliced carrots, or broccoli florets along with the onions and capsicum for added texture and nutrition.
Healthier Baked VersionHealthier Baked Version
For a lower-calorie option, skip deep-frying. Toss the battered mushrooms with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp, before tossing in the sauce.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
Provides Antioxidants
Mushrooms contain selenium, a powerful antioxidant that helps protect body cells from damage and supports the immune system. Garlic and ginger also contribute significant antioxidant properties.
Source of Plant-Based Nutrients
This dish offers a variety of plant-based nutrients from mushrooms, capsicum, onions, and ginger, contributing to your daily intake of vitamins and minerals.
Frequently asked questions
A single serving of Dry Mushroom Manchurian contains approximately 280-350 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.