Crispy fried mushrooms tossed in a sweet, garlicky, umami-packed Manchurian sauce, Mushroom Manchurian is a beloved Indo-Chinese favorite across India and in Indian restaurants worldwide. Follow this step-by-step recipe to make perfect, restaurant-style mushroom manchurian right at home.
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In the late 1800s and early 1900s, Chinese immigrants—primarily Hakka and Cantonese—settled in Kolkata (then Calcutta). They opened restaurants and began adapting their cooking to suit Indian tastes, eventually giving rise to what we now call Indo-Chinese cuisine.
The Manchurian dish we know today was created in Mumbai in 1975 by chef Nelson Wang. The name “Manchurian” was chosen simply because it sounded Chinese and appealing—even though the dish has no real connection to the Chinese region of Manchuria.
Today, Manchurian stands as one of the signature dishes of Indo-Chinese cuisine, loved and served in Indian restaurants around the world.
About Mushroom Manchurian Recipe
To make this delicious Crispy Mushroom Manchurian (also called mushroom chilli), fresh mushrooms are cut into bite-sized pieces or left whole if they’re small. The mushrooms are coated in a seasoned batter and deep-fried until perfectly crispy and golden.
The crunchy mushroom pieces are then tossed in a sweet-and-tangy sauce made with chillies, garlic, soy sauce, and red chilli sauce, finished with a touch of honey, so every piece is beautifully coated.
Serve Mushroom Manchurian with stir-fried noodles, your favorite fried rice, or enjoy it as a crowd-pleasing appetizer.
Manchurian can be prepared with other vegetables like baby corn, soya chunks, and cauliflower, famously known as gobi manchurian.
Ingredients
- Mushrooms: Use white button mushrooms for this recipe. Depending on their size, leave them whole or cut them into halves or quarters.
- Batter: A combination of corn flour (corn starch) and all-purpose flour creates a light, crispy coating for the mushrooms. Season the batter with garlic paste, crushed black pepper, and salt for extra flavor.
- Aromatics: Finely chopped ginger, garlic, and green chillies add a bold, fragrant base to the dish.
- Sauces: Soy sauce (dark soya sauce), red chilli sauce, white vinegar or rice vinegar, and a touch of honey come together to create the signature sweet, tangy, and savory Manchurian sauce.
- Black Pepper: Freshly crushed black pepper or pepper powder adds depth and a gentle heat to the sauce.
- Bell Peppers: Also known as capsicum, cut into bite-sized pieces. You can use red, yellow, or green bell peppers for color and crunch.
- Spring Onions: Freshly sliced spring onions add brightness and a final burst of freshness to the dish.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Good to Know Before You Start
- Mushrooms absorb water quickly, so avoid soaking them. Instead, wipe clean with a damp cloth or give them a quick rinse and pat completely dry.
- Do not overcrowd the pan while frying; this lowers the oil temperature and prevents the mushrooms from turning crispy.
- Keep the batter slightly thick for a crisp, well-coated finish.
- Cook the Manchurian sauce on high heat (high flame) to develop that bold, restaurant-style flavor.
- Have all your ingredients prepped and ready before you start making the sauce, as the cooking process moves quickly.
- Avoid marinating the mushrooms for more than 5-10 minutes, as they release moisture and can make the batter watery.
- Mushroom Manchurian Dry recipe tastes best when served immediately, while still crispy.
- To prepare ahead, make the sauce and refrigerate it. When ready to serve, fry the mushrooms fresh and toss them in the reheated sauce.
How to Make Mushroom Manchurian
Step-by-Step
Prep the Ingredients
- Wash and clean the mushrooms, then pat them completely dry to remove any moisture.
- Leave small mushrooms whole and cut larger ones into halves or quarters (bite-sized pieces).
- Cut the onions and bell peppers into 1-inch pieces.
- Finely chop the ginger, garlic, and green chillies.
Step 1: Marinate
In a large mixing bowl, combine 2 tbsp all-purpose flour, 2 tbsp cornflour (cornstarch), ½ tsp black pepper powder, ½ tsp salt, and 1 tsp garlic paste.
Add ¼ cup water and whisk into a smooth, lump-free batter.
(For a gluten-free version, skip the all-purpose flour and simply double the cornflour.)
Add the sliced mushrooms and mix well, ensuring they are evenly coated.
Let it marinate for 5 minutes.
Step 2: Fry
Heat 1 cup of oil in a kadai over medium heat.
To check if the oil is ready, drop a little batter into it. If it rises and floats immediately, the oil is hot enough. If it sinks, heat the oil a bit more.
Carefully add the coated mushrooms one by one into the hot oil. Do not overcrowd the pan—fry in batches.
Fry until the mushrooms turn golden brown and crisp. Remove and drain on a paper towel and set aside.
Step 3: Make the Manchurian Sauce
In a large wok (kadai), heat 1 tbsp oil over medium-high heat.
Once hot, add the chopped ginger, garlic, and green chilies. Sauté for a few seconds until fragrant.
Add the onions, bell peppers, 3 tbsp chopped spring onions, and a pinch of salt. Stir fry for about a minute.
Next, add 1 tsp red chilli sauce, 2 tbsp tomato ketchup, 1 tbsp soy sauce, 1tsp honey, and ½ tsp vinegar.
Cook for a few seconds to combine.
For a saucier version, prepare a cornflour slurry by mixing ½ tbsp cornflour with ½ cup cold water until smooth. Add this to the wok and cook until the sauce thickens and starts to bubble.
Add the crispy fried mushrooms and toss well. Stir-fry for 1–2 minutes until the mushrooms are evenly coated.
Garnish with chopped spring onion greens and serve hot immediately.
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Serving
- Mushroom Manchurian tastes best served hot and fresh, right after tossing the crispy mushrooms in the sauce.
- Serve the dry version as an appetizer or party snack.
- Serve the gravy version as a side dish with vegetable fried rice, schezwan rice, hakka noodles, or even simple steamed rice.
Storing
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep in mind that the mushrooms will lose their crispiness once mixed with the sauce.
- For best results, store the fried mushrooms and sauce separately if possible.
Reheating
- Reheat the sauce in a pan over medium heat until warmed through.
- If stored separately, briefly reheat the fried mushrooms in an air fryer or oven to help crisp them up again, then toss in the hot sauce.
- If already mixed, reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened too much.
Recipe Card
Mushroom Manchurian Recipe (Dry)
Video
Equipments
- 1 Wok
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)
FAQs – Mushroom Manchurian
1. Can I make Mushroom Manchurian without deep frying?
Yes. You can shallow fry, air fry, or bake the battered mushrooms. Keep in mind that deep frying gives the crispiest, restaurant-style texture. If air frying, lightly spray the mushrooms with oil and cook until golden and crisp before tossing in the sauce.
2. How do I keep the mushrooms crispy after adding the sauce?
Toss the fried mushrooms in the sauce just before serving. Cooking them too long in the sauce will soften the coating.
3. What is the difference between dry and gravy Mushroom Manchurian?
The dry version has very little sauce and is usually served as an appetizer. The gravy version includes a cornflour slurry and extra water to create a thicker, saucy consistency—perfect for serving with fried rice or noodles.
4. Can I make this recipe gluten-free?
Yes. Replace the all-purpose flour with additional cornflour and use a gluten-free soy sauce or tamari.
5. Why did my batter turn watery?
Mushrooms release moisture naturally. Avoid marinating for more than 15–20 minutes and always pat the mushrooms dry before coating them.
6. Can I prepare Mushroom Manchurian in advance?
You can prepare the sauce ahead of time and refrigerate it. Fry the mushrooms fresh and toss them in reheated sauce just before serving for the best texture.
7. What can I serve with Mushroom Manchurian?
It pairs well with vegetable fried rice, schezwan fried rice, hakka noodles, or even simple steamed rice.
8. How spicy is this dish?
The spice level is adjustable. Reduce green chillies and red chilli sauce for a milder version, or increase them if you prefer extra heat.
9. Can I use other mushrooms?
Yes, button mushrooms work best, but cremini or small baby bella mushrooms are great alternatives.
