Mushroom Manchurian is a popular Indo-Chinese dish that combines crispy, battered mushrooms with a flavorful, tangy, and spicy sauce. The deep-fried mushrooms are coated in a zesty sauce made with soy sauce, ginger, garlic, and a touch of sweetness, offering a wonderful contrast of textures and flavors. The dish is often served as an appetizer, snack, or even a main course when paired with steamed rice or fried noodles. With its rich, umami-packed sauce and satisfying crunch, Mushroom Manchurian is a great alternative to the classic chicken or vegetable Manchurian, and is sure to be a hit among vegetarians and meat-lovers alike. Whether you’re hosting a party, enjoying a family meal, or craving something indulgent, this dish will transport your taste buds to a world of bold, savory goodness.
Ingredients:
For the Mushrooms:
- 1 1/2 cups button mushrooms, cleaned and halved or quartered (depending on size)
- 2 tbsp all-purpose flour (maida)
- 2 tbsp cornflour (cornstarch)
- 1/4 tsp baking powder
- 1/2 tsp ginger-garlic paste
- 1/4 tsp black pepper
- Salt, to taste
- Water, as needed
- Oil for deep frying
For the Manchurian Sauce:
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 bell pepper (capsicum), finely chopped
- 2-3 cloves garlic, minced
- 1 tbsp ginger, finely chopped or grated
- 2-3 green chilies, chopped (adjust to spice preference)
- 2 tbsp soy sauce (preferably low-sodium)
- 1 tbsp chili sauce (adjust for spice)
- 1 tbsp tomato ketchup
- 1 tbsp vinegar (preferably rice vinegar)
- 1 tbsp sugar (optional, for sweetness)
- 1/4 tsp black pepper
- 1/2 cup water
- 1 tbsp cornflour mixed with 2 tbsp water (cornstarch slurry)
- Spring onions (green onions), chopped for garnish
Instructions:
- Prepare the Mushroom Batter:
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, ginger-garlic paste, black pepper, and a pinch of salt. Gradually add enough water to form a thick batter that will coat the mushrooms evenly. It should be thick enough to stick to the mushrooms but not too runny.
- Dip the mushroom pieces into the batter, ensuring each piece is fully coated.
- Fry the Mushrooms:
- Heat oil for deep frying in a pan or wok over medium heat. Once the oil is hot, carefully drop the battered mushroom pieces into the oil, a few at a time, making sure not to overcrowd the pan.
- Fry the mushrooms until golden and crispy, about 3-4 minutes. Remove them from the oil and drain on a paper towel to remove excess oil. Set aside.
- Make the Manchurian Sauce:
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions, bell pepper, and green chilies. Stir-fry for 2-3 minutes until the vegetables begin to soften and become fragrant.
- Add the minced garlic and chopped ginger and sauté for another 1-2 minutes until the garlic becomes golden brown.
- Next, add the soy sauce, chili sauce, tomato ketchup, vinegar, and sugar (if using). Stir to combine and cook for a minute to allow the flavors to meld.
- Pour in 1/2 cup of water and bring the sauce to a simmer. Adjust the seasoning with black pepper and salt, if needed.
- Thicken the Sauce:
- Once the sauce is simmering, add the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons of water) to the pan, stirring constantly. The sauce should begin to thicken within a minute. If you prefer a thicker sauce, add more slurry, but be sure to stir well to avoid lumps.
- Combine the Mushrooms and Sauce:
- Add the crispy fried mushrooms into the sauce, tossing gently to coat the mushrooms with the Manchurian sauce. Stir fry everything together for 1-2 minutes so the mushrooms absorb the flavors of the sauce.
- Garnish and Serve:
- Garnish with chopped spring onions for a fresh crunch and a pop of color. Serve the Mushroom Manchurian hot with steamed rice, fried rice, or noodles. It also makes a fantastic appetizer or snack.
