Dry Mushroom Manchurian Recipe
Dry Mushroom Manchurian would go well as a Starter or appetizer. This is a kind of Indochinese recipe. People who like Mushroom would definitely love this recipe. This could be a great side dish for Veg Fried rice or Biriyanis. I have added tomato sauce. But it tastes better with Schezwan sauce or Soy sauce or chili sauce. It’s up-to your taste.
- Fresh Button Mushroom – 200 gms
- Onion – 1 medium sized (finely chopped)
- Tomato – 1 medium sized (finely chopped)
- Capsicum – 1 small sized (finely chopped)
- Coriander leaves – garnishing
- Soy sauce / Tomato sauce / Schezwan sauce – 1 to 2 tbsps
- Spring Onion – few (optional)
- Salt – 1 tbsp
- Oil – 2 tbsps
To prepare batter for frying:
- All purpose flour / Maida – 1/2 cup
- Corn Flour – 2 to 3 tbsps
- Ginger Garlic paste – 1 tbp
- Chili powder – 1 tbsp
- Salt – 1 tbsp
- Water – 1/2 cup.
Note: Prepare the smooth batter at medium level. Not too liquid nor too solid.
Get all the ingredients ready. First step is to prepare the batter to soak the chopped mushrooms into that.
Take all purpose flour, corn flour, ginger garlic paste, salt and chili powder in a mixing bowl.
Add 1/ cup of water and make a smooth batter without any lumps.
Get the Mushrooms ready and clean it thoroughly.
Chop the mushrooms and dip it in the batter.
Deep fry the mushrooms until they become golden brown color. Remove and keep it aside.
Heat the oil in a wide pan, Add onions and saute well.
After a few mins, add chopped tomatoes into that and saute well.
Once the tomato starts blending, add chopped capsicums into that. Saute everything for a few mins.
Add sauce and salt into that mixture. After a few mins, add fried mushrooms also into that.
Mix everything well and cook on medium flame for 2 mins. Once everything blends well. Transfer into a container and garnish with coriander leaves.
Yummy Dry Mushroom Manchurian is ready to be served.
Happy Cooking 🙂