Mushroom Manchurian
Anyone who likes Mushrooms, will love Mushroom Manchurian to its death. It is rich in Vitamin D and mushroom manchurian dry is one of the best ways to gorge on its goodness while pleasing taste buds with its spicy taste. Additionally, they are rich source of protein and hence it’s suitable to be served to kids. It is a great party food and brings a welcome change from routine gobi manchurian.
| Ingredients: |
| 4 tablespoons Cornflour (corn starch) |
| 2 tablespoons Maida Flour |
| 250 gms (1/2 lb) Fresh Mushrooms (white button mushrooms) |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| ½ teaspoon Soy Sauce |
| Cooking Oil |
| Salt |
| 4 tablespoons Water |
| For Sauté |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| 1 Green Chilli, finely chopped |
| 1 small Onion, finely chopped |
| 2 tablespoons finely chopped Spring Onion |
| 2 tablespoons Cooking Oil |
| 1½ tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup |
| Salt |
Method for Manchurian:
- Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.
- Mix maida flour, cornflour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.
- Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.
- Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.
- Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.
- Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.
Tips and Variations:
- After deep frying, do not keep fried mushrooms idle for long time otherwise they may turn soggy because they release the little water after cooking.
- We have used white button mushrooms to make this spicy dish. However, you can use any type of eatable mushrooms.
- Chilli sauce and soy sauce forms the basic taste of any manchurian recipe. You can adjust the quantity of these two sauces to get a desired taste.
Taste: Soft mushrooms covered in crispy outer layer mixed with dry, spicy masala.
Serving Ideas: Serve it as a side dish with fried rice. It makes a irresistible standalone snack when served with mint chutney or tomato ketchup.