Mushroom manchurian recipe | Indo chinese mushroom manchurian recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Bring the mushrooms to room temperature so they do not splatter in the oil.
2. Mix the corn flour, all-purpose flour, salt, black pepper and chilli powder in a bowl. Pour in 1/4 cup water and mix to a free-flowing batter, adding more water a tablespoon at a time until moderately thick.
3. Heat oil for deep frying in a deep pan over medium heat, using about 1/4 to 1/2 cup depending on the pan.
4. Rinse the mushrooms, pat them completely dry, and slice them slightly thick.
5. Test the oil by dropping in a little batter: it is ready when the batter rises without browning. Add the mushrooms only when the oil is almost hot.
6. Coat the mushroom slices well in the batter, then slide them into the oil one at a time.
7. Deep fry over medium-high heat without disturbing them for a few minutes, stirring often, until golden and crisp.
8. Drain the fried mushrooms in a steel colander.
9. For the sauce: heat 1 tablespoon oil in a wide pan over high heat. Add the garlic and ginger and sauté for 1 minute, then add the spring onion whites and fry for 1-2 minutes.
10. Add the capsicum and sauté for another minute.
11. Pour in the soy sauce and tomato sauce. Stir the corn flour slurry (1 tsp corn flour mixed with 1/2 cup water) and add it to the pan. Stir well and cook to a sauce, adding more water if needed.
12. Reduce the heat to medium and add 3/4 to 1 teaspoon sugar and a little salt. Stir and taste. Add pepper and vinegar if needed.
13. Let the sauce thicken, then turn off the heat and let it cool a little. Do not add hot mushrooms to the sauce.
14. Add the fried mushrooms and coat well in the sauce. Garnish with spring onion greens.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicGingerScallionBell pepperMushroomTomato sauceButton mushroom