MUSHROOM MANCHURIANIndo Chinese cuisine is taking over the world by its charm and taste. Not only Indians and Chinese but a lot of countries are fond of Indo-Chinese food, like Malaysia, Singapore, Indonesia, North America etc. This cuisine was first invented by the Chinese living in Calcutta. The Indo-Chinese food is a blend of Indian taste with Chinese seasoning and cooking styles. Original Chinese food is prepared on high flame and has a bland taste while Indo Chinese food is a mix of hot, sour, spicy and sweet taste.

So, lets come back to manchurian which is today’s hero. Basically a dish called manchurian did not even exist in China, this came into existence from the Indo-Chinese cuisine and is a creation of Chinese restaurants in India. Today there are a lot of vaiations of manchurian here in India like veg manchurian, paneer manchurian, chicken manchurian and of course my favourite, mushroom munchurian. Yes that is my favourite from Chindian (I call it so..haha!) cuisine and because this is very easy to make, it had to be my favourite.

Mushroom manchurian is a dish which can be eaten on its own as a snack or it can also be served as a side dish with any Chinese rice or noodles. I mostly have this as an appetizer/snack to enjoy it as a whole. You can add more vegetables like bell peppers/capsicum and diced onions but I prefer making it this way as it is much more easier and consumes less time. Mushrooms in any form are a total delight for me and I will be coming up with a mushroom dish tomorrow as well. Stay connected!



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Deep fried, soft mushrooms coated with cornflour batter in a rich sauce made up of onion, garlic, ginger and sauces!
Recipe type: Appetizer/Side dish
Cuisine: Indian Chinese
Serves: 3
  • Button Mushrooms/ any preferred mushroom - 250 gm
  • Oil - to deep fry
  • For the batter: Corn flour - ¼ cup
  • All purpose flour/maida - 2 tbsp
  • Ginger garlic paste - 1 tsp
  • Soy Sauce - ½ tsp
  • Salt - a pinch
  • Water - 3 to 4 tbsp
  • For the sauce: Oil - 2tbsp
  • Chopped Onion (medium) - 1
  • Ginger paste - ½ tsp
  • Garlic paste - 1 tsp
  • Chopped Green chilli - 1
  • Soy sauce - 1 tsp
  • Tomato ketchup - 2 tbsp
  • Chilli sauce - 1 tsp
  • Salt - as required
  • Chopped Spring onion/coriander stem - 2tbsp
  1. Wash the mushrooms nicely and slice them into two. If you are using button mushrooms, cut them into two and for other mushrooms, do as desired but do not cut them very small.
  2. Dry the sliced mushrooms using a towel before deep frying them.
  3. For the batter, take a bowl and add in cornflour, all purpose flour, ginger garlic paste, soy sauce, salt.
  4. Using 3 to 4 tbsp water make a smooth batter from the above mixture.
  5. Heat enough oil for deep frying in a pan/kadhai/wok.
  6. After the mushrooms dry completely, dip the mushrooms in batter, coat well and start deep frying them.
  7. Fry them on medium flame and keep in mind, not to fry them for very long as the mushrooms start releasing water.
  8. Once fried, keep the mushrooms on a paper towel so that excess oil drains out.
  9. For the sauce:
  10. Heat oil in a fresh pan for the sauce.
  11. On high flame saute chopped onions, chopped green chilli, garlic paste and ginger paste.
  12. Saute for around 2 minutes and then add soy sauce, tomato ketchup, chilli sauce and mix well.
  13. Add required amount of salt and give a mix.
  14. Now add the fried mushrooms and combine well with the sauce.
  15. Finish by adding chopped spring onions, I did not have spring onions at the moment so my best alternative like always is chopped coriander stems.
  16. Serve as a snack or with fried rice or noodles.


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