Mushroom Manchurian Dry

Since this is mushroom manchurian dry recipe, this is usually served as a starter or snack. But I have seen one of my friends who likes to have it on side with noodles or rice. So it is personal preference. Mushrooms are my favorite and so this manchurian is. If you mushroom lover like me, I am sure you will like this. I have already mentioned in gobi manchurian dry recipe that to maintain their crispy texture, you need to let the sauce cool down for some time (approx 2 minutes). Then add fried mushrooms or gobi. So it stays crispy for sometime. But eventually it will get soggy. So it should be served right away. Check out other manchurian recipesGobi manchurian // Veg manchurian dry // Paneer manchurian dry

Step By Step Photo Instructions:

1. To make batter, take all purpose flour, corn flour, salt, pepper, ginger paste and garlic paste in a bowl.
2. Add water and make smooth, lump free batter.
3. Now heat the oil on medium heat for deep frying. Once oil is hot, take mushroom pieces and dip, coat them one by one and add into the hot oil.
4. Fry them till they are golden brown and crispy from all sides. Keep moving them in between for even browning. While frying, as mushrooms get cooked, they leave their own water. So in the oil you get more bubbly sound during frying. That is normal.
5. Once crispy and fried remove them using slotted spatula.
6. Keep them on paper towel lined plate and repeat the same frying for rest.
7. Now to make thick sauce, heat 2 tablespoons of oil in a pan on medium heat. Once hot add chopped ginger, garlic and green chili.
8. Saute for 20-30 seconds. Make sure not to burn the ginger garlic.
9. Now add chopped onion and capsicum.
10. Mix and cook till they are soft and onions get translucent or light pink in color.
11. Add salt, pepper and red chili flakes. Mix well.
12. Add soy sauce.
13. Then add ketchup.
14. Also add red chili sauce
15. And lastly add vinegar.
16. Mix well and let the mixture come to a boil.
17. Turn off the stove and let it cool for 2 minutes. Then add fried mushrooms and spring onion greens. We are cooling the sauce before adding mushrooms, so they stays crispy for some time.
18. Mix everything well so sauce is coated evenly. Remove it to a serving plate and garnish with more spring onion greens. Serving suggestion: Serve mushroom manchurian dry as a starter or snack. You can serve on side with hakka noodles or schezwan noodles. Did you try this mushroom manchurian recipe? I’d love to hear about it! Leave a review in the comment section below.