Mushroom Manchurian | How to make Mushroom Manchurian

By Sarojam Arumugam  |  26th Nov 2016  |  
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  • Mushroom Manchurian, How to make Mushroom Manchurian
Mushroom Manchurianby Sarojam Arumugam
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About Mushroom Manchurian Recipe

Side dish for roti, naan, chappathi, and parotta

Mushroom Manchurian is one dish which makes its accompaniments tastier. With the right mix of flavours, Mushroom Manchurian has always been everyone's favourite. This recipe by Sarojam Arumugam is the perfect one to try at home for your family. The Mushroom Manchurian recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mushroom Manchurian is 15 minutes and the time taken for cooking is 25 minutes. This is recipe of Mushroom Manchurian is perfect to serve 4 people. Mushroom Manchurian is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mushroom Manchurian. So do try it next time and share your experience of cooking Mushroom Manchurian by commenting on this page below!

Mushroom Manchurian

Ingredients to make Mushroom Manchurian

  • mushroom 200grams
  • maida 1 cup
  • ginger garlic paste 1tablespoon
  • pepper powder 1teaspoon
  • onion 2 medium sliced
  • green chilly 6 numbers cut into 4 each
  • ginger chopped 1 tablespoon
  • garlic chopped 1 tablespoon
  • Soya sauce 2 tablespoon
  • oil to fry
  • salt to taste

How to make Mushroom Manchurian

  1. Wash mushrooms thoroughly and cut into 8 pieces
  2. Mix flour ginger garlic paste, salt, pepper powder and water to form a paste
  3. Dip mushrooms in the paste and deep fry it
  4. Keep the mushrooms aside on a tissue paper
  5. Heat a pan. Add chopped ginger garlic green chilly and sliced onion. Saute for 5minutes.
  6. Add the mushrooms and a pinch of salt
  7. Add soya sauce and stir well
  8. In a cup add 1 tablespoon Maida with 1glass water
  9. Add this mixture to the mushroom
  10. Add 1glass water and stir well and let it boil
  11. Garnish with coriander leaves

My Tip:

Ginger and garlic should be cut into thin strips

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