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–+ servings

Mushroom Manchurian Recipe (Dry)

By Shiny Samuel
Crispy fried mushrooms tossed in a sweet, tangy, and savory Manchurian sauce — perfect as an appetizer or side dish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4

Video

Equipments

Ingredients
 

  • 200 g mushrooms each cut in half
  • 2 tbsp maida plain flour
  • 2 tbsp cornflour
  • ½ tsp black pepper powder
  • ½ tsp salt
  • 1 tsp garlic paste
  • ½ cup water to make batter
  • 1 cup oil for deep frying

For the Manchurian Sauce

  • 1 tbsp oil
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 1 green chilli finely chopped
  • ½ cup or 3 tbsp spring onions, finely chopped
  • 1 large onion cut into 1-inch pieces
  • 1 medium capsicum cut into 1-inch pieces
  • 1 tsp red chili sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • ½ tsp vinegar
  • Salt to taste

Instructions
 

  • Wash and clean the mushrooms. Pat them completely dry to remove excess moisture. Cut each mushroom in half.
  • In a large bowl, combine maida, cornflour, black pepper powder, salt, and garlic paste.
  • Add ½ cup water gradually and whisk into a smooth, slightly thick, lump-free batter.
  • Add the mushrooms and mix well until evenly coated. Do not marinate for more than 15–20 minutes.
  • Heat 1 cup oil in a kadai over medium heat.
  • To test the oil, drop a little batter into it — if it rises immediately, the oil is ready.
  • Carefully add the coated mushrooms in batches. Do not overcrowd the pan.
  • Fry until golden brown and crispy. Remove and drain on paper towels.
  • Heat 1 tbsp oil in a wok over medium-high heat.
  • Add chopped garlic, ginger, and green chilli. Sauté for a few seconds until fragrant.
  • Add onions, capsicum, spring onions, and a little salt. Stir-fry for about 1 minute on high heat.
  • Add red chilli sauce, tomato ketchup, soy sauce, and vinegar. Mix well and cook for a few seconds.
  • Add the crispy fried mushrooms to the sauce. Toss well and stir-fry for 1–2 minutes until evenly coated.
  • Garnish with extra spring onion greens and serve hot immediately.

Notes

  • For extra crispiness, keep the batter slightly thick.
  • Cook the sauce on high heat for that authentic restaurant-style flavor.
  • Add a cornflour slurry and extra water to create a thicker, saucy consistency—perfect for serving with fried rice or noodles
  • Serve immediately for the best texture.

Nutrition (Estimates Only)

Calories: 108kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 375mgPotassium: 225mgFiber: 2gSugar: 2.5gCalcium: 18mgIron: 0.8mg