Mushroom Manchurian (Dry) | Indian Chinese | Indo Chinese Recipe
Description:
Mushroom Manchurian, also known as Mushroom Chilli, is a tantalizing Indian Chinese dish that will leave your taste buds craving for more. This quick and easy recipe can be prepared in under 15 minutes, making it perfect for a busy weeknight or when you’re entertaining guests. The earthy flavor of button mushrooms, combined with the sweet, tangy, and spicy sauce, delivers an unforgettable experience. Whether served as a starter or a side dish, this dry version of Mushroom Manchurian is sure to be a hit!
Cuisine: Indo-Chinese
Course: Dinner
Diet: Vegetarian
Ingredients:
For the Mushrooms:
| Ingredient | Quantity |
|---|---|
| Button mushrooms, cut into half | 250 grams |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Spring Onion (Bulb & Greens), chopped | 1/2 cup |
| Ginger, finely chopped | 1 inch |
| Green Chillies, finely chopped | 2 |
| Garlic, finely chopped | 4 cloves |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Corn flour | 1 teaspoon |
| Red Chilli sauce | 1 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| Dark soy sauce | 1 tablespoon |
| Water | 1/2 cup |
For the Batter:
| Ingredient | Quantity |
|---|---|
| Corn flour | 3 tablespoons |
| All Purpose Flour (Maida) | 5 tablespoons |
| Water | 1/4 cup |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serving Size: Serves 2-3 people
Instructions:
-
Prep the Ingredients:
Begin by prepping all the ingredients. Cut the mushrooms into halves, chop the spring onions (both bulb and greens), finely chop the ginger, garlic, and green chilies, and keep them ready. -
Prepare the Sauce:
In a small mixing bowl, add the following ingredients for the sauce: corn flour, red chilli sauce, tomato ketchup, dark soy sauce, and water. Whisk everything together until the mixture is smooth and well combined. Set this sauce mixture aside. -
Prepare the Batter:
In another bowl, combine the corn flour, all-purpose flour (maida), water, black pepper powder, and salt. Mix everything well to form a thick batter that will coat the mushrooms. If the batter is too thick, add a little more water to achieve the desired consistency. -
Pan Fry the Mushrooms:
Preheat a paniyaram pan or any non-stick pan over medium heat. Drizzle some sesame oil into the cavities or the bottom of the pan. Dip each mushroom half into the batter, ensuring it is coated well, and place them carefully into the hot pan. Pan-fry the mushrooms until they turn golden brown and crispy. If needed, add more oil while frying. Once done, remove the mushrooms and set them aside. -
Cook the Aromatics:
In a wok or kadai, heat a little sesame oil over medium heat. Add the finely chopped ginger, garlic, and sauté them for a few seconds until fragrant. Then, add the chopped spring onions and green chilies and sauté for another 30 seconds to infuse the flavors. -
Combine the Sauce and Mushrooms:
Now, pour the prepared sauce mixture into the wok, stirring continuously. Let it come to a brisk boil and thicken up. Once the sauce has thickened, toss in the crispy pan-fried mushrooms. Stir-fry on high heat for about 2 minutes until the mushrooms are well coated with the sauce and the flavors are perfectly blended. -
Final Adjustments:
Taste and adjust the seasoning by adding salt or more pepper if necessary. If you’d like more spring onion flavor, sprinkle some extra chopped spring onion greens over the top for garnish. -
Serve:
Once done, turn off the heat and transfer your Mushroom Manchurian to a serving dish. Serve hot and enjoy with Veg Hakka Noodles or Vegetable Fried Rice for a perfect Indian Chinese-style dinner.
Serving Suggestions:
Mushroom Manchurian is an incredibly versatile dish. While it is delicious on its own, you can pair it with some comforting sides to elevate your meal:
- Veg Hakka Noodles: The spicy, savory flavors of the noodles complement the Manchurian beautifully.
- Vegetable Fried Rice: Another popular Indo-Chinese option, vegetable fried rice is an excellent accompaniment to the tangy and spicy mushroom dish.
- Cream of Mushroom & Spring Onion Soup: For an extra touch of umami and warmth, serve this rich and creamy soup as a starter.
Tips for Perfect Mushroom Manchurian:
- Do not overcook the mushrooms: Mushrooms cook quickly, so be careful not to overcook them. Overcooking will cause them to shrink and become chewy, which is not ideal for this dish.
- Use a paniyaram pan for even frying: If you don’t have a paniyaram pan, you can use a regular non-stick pan, but the paniyaram pan ensures the mushrooms cook evenly and stay crisp.
- Adjust the spice level: If you prefer a milder version, reduce the amount of green chilies and red chili sauce. You can always add more chili sauce at the end if you like it spicier.
This Mushroom Manchurian (Dry) recipe is a delightful fusion of Indian and Chinese flavors that will certainly satisfy your cravings for something crispy, spicy, and savory. The balance of the crispy mushrooms coated in a tangy sauce creates the perfect bite, making it an irresistible treat for vegetarians and non-vegetarians alike.
Enjoy the magic of Indo-Chinese cuisine right in the comfort of your home with this easy and flavorful recipe!
Nutritional Information (Approximate per serving):
| Nutrient | Value per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3.5 g |
| Carbohydrates | 25 g |
| Fat | 4.5 g |
| Fiber | 2.0 g |
| Sodium | 450 mg |
(Note: Nutritional values may vary depending on specific ingredient brands and quantities used.)
