Mushroom Manchurian is another Indo-Chinese recipe that is famous throughout India. This item is a great vegetarian appetizer for the vegetarian folks out there. Also, the ones who love non-vegetarian and are unable to have it for some reason can switch to a mushroom diet.
Mushroom Manchurian is a vegetarian dish and mushrooms have a great source of fiber, potassium, and vitamin C. They help regulate blood pressure. With mushrooms, you can create any dish with non-vegetarian food ingredients. It’ll taste almost similar and is very healthy to consume. There are various dishes that you can prepare using mushrooms such as mushroom masala, mushroom pepper fry, mushroom biryani, mushroom soup, mushroom momos, etc.
Mushroom Manchurian goes well with noodles and fried rice as a side dish. It is always available in any restaurant in India as a starter or appetizer, but this dish tastes better when prepared at home and can be prepared in a larger quantity. This Manchurian is made by dipping the mushrooms into a batter and deep fry them. Then season them with the Manchurian Sauce. I have a separate recipe posted for Manchurian Sauce, it is a must for this recipe.
If you do not like it deep-fried, then you can simply marinate it with cornflour and ginger-garlic paste for 10 minutes and then stir fry it in one tablespoon oil. In this recipe, I’m deep-frying the mushrooms. I hope you enjoy cooking this spicy and tangy Manchurian dish for your family and friends.
Recipe Card for Mushroom Manchurian
Mushroom ManchurianCourse: Evening Snacks, Appetizers, Side dishCuisine: Indian, Chinese, Indo-Chinese
250 gms chopped mushrooms
1 medium chopped onion
3-4 slit and sliced green chillies
7-8 small chopped garlic cloves
1 cup chopped coriander leaves
2 tablespoons all-purpose flour (maida)
2 tablespoons cornflour
1 tablespoon rice flour
1 teaspoon red chilli powder
1 teaspoon ginger-garlic paste
1 cup manchurian sauce
Oil for frying
- Heat oil for frying in a pot (kadai).
- In a bowl, add all-purpose flour (maida), cornflour and rice flour.
- Add salt, red chilli powder, ginger-garlic paste, and 1 tablespoon hot oil. Mix them all well.
- Add mushrooms and some water. Let the mushrooms blend well with the mixture.
- Add it to the hot oil in the pot (kadai), fry from all sides until it becomes golden brown, remove from the pot (kadai) and keep them aside.
- Heat 1 tablespoon oil in another pot (kadai).
- Add onions, green chillies, garlic cloves, fried mushrooms, and manchurian sauce. Mix them well.
- Add coriander leaves. Mushroom Manchurian is ready. Serve it hot.
- Rice flour makes the Manchurian crispy and soaks less oil.
- Before using the mushrooms, soak it in hot water so that all the dirt comes out. Then wash it with regular water and chop them.
- Instead of regular onions, you can use spring onions, it tastes better. The green part of the spring onions can be used for garnish instead of coriander leaves or you can use both.
How to make Mushroom Manchurian step-by-step?
Step 1: Heat oil for frying in a pot (kadai).
Step 2: In a bowl, add 2 tablespoons all-purpose flour (maida), 2 tablespoons cornflour, and 1 tablespoon rice flour.
Step 3: Add salt to taste, 1 teaspoon red chilli powder, 1 teaspoon ginger-garlic paste, and 1 tablespoon hot oil.
Step 4: Add the mushrooms, mix them well with the batter, and add some water.
Step 5: Add these mushrooms covered with batter to the hot oil in the pot (kadai). Deep fry the mushrooms from all sides until it becomes golden brown. Remove them and keep them aside.
Step 6: Heat 1 tablespoon oil in a separate pot (kadai) or you can remove the extra oil from the same pot (kadai) and keep about 1 tablespoon. Add 1 medium chopped onion, 3-4 slit and sliced green chillies, 7-8 small chopped garlic cloves, and mix them well.
Step 7: Add the fried mushrooms and Manchurian Sauce.
Step 8: Garnish it with coriander leaves. Let the mushrooms blend well with the Manchurian sauce. Mushroom Manchurian is ready. Serve it hot.