DRY MUSHROOM MANCHURIAN | How to make DRY MUSHROOM MANCHURIAN

By Hari Priya  |  17th Mar 2018  |  
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  • DRY MUSHROOM MANCHURIAN, How to make DRY MUSHROOM MANCHURIAN
DRY MUSHROOM MANCHURIANby Hari Priya
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

10

0

About DRY MUSHROOM MANCHURIAN Recipe

Mushroom Manchurian recipe, a popular, restaurant style Indian Chinese mushroom starter that is simply delicious. Manchurian is India’s most loved Indo Chinese dish and no Indian chinese meal is ever complete without it, bet it a wet or dry manchurian. All over India, you will find majority of the Indian Chinese street food hawkers or restaurants boast of manchurian varieties like the ever popular veg Manchurian, gobi Manchurian, chicken Manchurian, baby corn Manchurian and corn Manchurian. In Andhra too, you will find at least one Indian chinese street hawker in almost every street corner and they tend to make this fushion food spicer than normal since the telugu speaking people love to eat spicy food. Mushroom machurian dry recipe is simple to make with minimal preparation and minimal ingredients. The crust of the deep fried mushroom balls is crisp while the interior is soft on bite.

DRY MUSHROOM MANCHURIAN

Ingredients to make DRY MUSHROOM MANCHURIAN

  • Button mushrooms - 300 gms, wash, clean, wipe and cut
  • Rice flour or maida ½ cup
  • Corn flour 1 tbsp
  • pepper powder 1 tsp
  • Salt to taste water 1/2 cup (more or less)
  • oil for deep frying
  • For mushroom Manchurian: Onions 1 finely chopped
  • capsicum 1 finely chopped
  • Green chilies 3 finely chopped
  • garlic 8-9 cloves finely chopped
  • Soy sauce 2 tsp
  • Green chilli sauce 2 tsp
  • tomato sauce 2 tsp
  • salt to taste Oil - 1 tsp
  • curry leaves few

How to make DRY MUSHROOM MANCHURIAN

  1. In a bowl, add rice flour/maida, cornflour, salt and black pepper powder and mix well.
  2. Add water little by little and mix everything together so that it coats the mushrooms. The batter should be smooth thick paste and should coat the mushrooms.
  3. In a pan, heat enough oil for deep frying. Add the washed and drained mushrooms into the batter and ensure its well coated. Place each mushroom into the hot oil, reduce flame to medium and deep fry till golden brown.
  4. Remove the fried mushroom balls onto absorbent paper and set aside. Heat 1 tbsp of oil in a pan, once the oil turns hot, add finely chopped onions and stir fry for a few seconds.
  5. Add the green chillies and chopped capsicum pieces and stir fry on high for a few more seconds. Add finely chopped garlic and stir fry on high for 2 mts, constantly tossing them. They should retain their crunch.
  6. Reduce flame to medium add soy sauce, tomato ketchup, green chili sauce and mix well and cook for 2 mnts. Add the golden fried mushroom and combine.
  7. Mix 1 tbsp of corn flour with sufficient water and add to the mushroom mix and cook for a mnt. Add few curry leaves also. Toss on high flame for a mnt and turn off heat.
  8. Serve warm or hot with noodles, fried rice or as appetizer.

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