mushroom manchurian recipe with step by step photos – for all mushroom lovers, this is another fantastic spicy indo chinese recipe of mushroom manchurian.
what i have posted is a dry version of manchurian mushroom. if you are looking for a gravy version then check this mushroom manchurian gravy.
this is excellent with bread, veg fried rice and even indian rotis accompanied with some schezwan sauce or even red chili sauce.
few more dry manchurian recipes on blog are:
the pics of mushroom manchurian are not that good. still i am posting as this is a great recipe. i served the mushroom manchurian with some chapatis. they make a good starter or appetizer as well.
few more snacks recipes for you!
mushroom manchurian
INGREDIENTS FOR mushroom manchurian
for the batter
- ½ cup all purpose flour (maida)
- 3 tablespoons cornflour (corn starch)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon black pepper powder or freshly crushed black pepper
- 1 teaspoon soya sauce
- ⅓ cup water or add as required
- salt & sugar as required
for mushroom manchurian
- 200-250 grams white button mushrooms
- 3 to 4 small spring onions, finely chopped - reserve the greens for garnish
- 2 to 3 green chilies, finely chopped
- 2 teaspoon finely chopped garlic (lahsun)
- 2 teaspoon finely chopped ginger (adrak)
- 1 teaspoon finely chopped celery, optional
- 1/2 teaspoon black pepper powder or crushed black pepper
- 1 tablespoon soy sauce
- 1 medium size green or yellow bell pepper, sliced, diced or chopped
- salt as required
HOW TO MAKE mushroom manchurian
preparing mushrooms
- take all the ingredients for making the batter in a bowl.
- add ⅓ cup water and make a smooth batter. not too thick nor too thin.
- rinse, wipe and halve the mushrooms.
- heat oil for frying. dip the mushroom in the batter & fry them till golden brown. keep these aside.
making mushroom manchurian
- heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
- now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
- stir fry these also for a minute on a medium flame.
- add the black pepper, salt, sugar and soya sauce.
- mix well. add the fried mushroom to this sauce.
- stir so that the sauce coats the mushroom well
- serve mushroom manchurian hot garnished with chopped spring onion greens and celery.
RECIPE TIPS
- the black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.
preparation for making mushroom manchurian
1: first take all the ingredients for making the batter in a bowl.
ingredients for batter are – ½ cup all purpose flour/maida, 3 tbsp cornflour, 1 tsp ginger garlic paste, ½ tsp black pepper powder or freshly crushed black pepper, 1 tsp soya sauce and salt & sugar as required
2: add ⅓ cup water and make a smooth batter. not too thick nor too thin.
3: rinse, wipe and halve the mushrooms (200-250 gms button mushrooms).
4: dip the mushroom in the batter.
5: heat oil for shallow frying or deep frying. once the oil is moderately hot, then deep or shallow fry the mushrooms.
6: once the mushrooms are golden browned, remove and keep them aside.
how to make mushroom manchurian
7: heat oil in another pan or remove the extra oil from the pan in which we fried the mushrooms. add spring onions and stir fry them for a minute.
8: add 2-3 chopped green chilies, 1 tsp finely chopped celery, 2 tsp garlic, 2 tsp ginger and some of the spring onion greens. stir fry for a minute.
9: add bell pepper/capsicum (1 medium size green or yellow bell pepper, sliced, diced or chopped).
i only had yellow bell pepper instead of green bell pepper. making the best use of what i had this day 🙂
10: stir fry till the capsicum gets cooked a little but still retains its crunchiness.
11: finally add salt, sugar, 1 tbsp soy sauce and ½ tsp black pepper powder or crushed black pepper.
12: stir fry and mix well.
13: add the fried mushrooms.
14: stir fry and mix well so that the sauce coats the mushrooms.
15: remove and serve mushroom manchurian hot garnished with some spring onion greens and/or celery. it will go well with schezwan fried rice or corn fried rice or veg fried rice. enjoy 🙂
I made this today. I used oyster mushrooms which I just saluted with the Ingrients per your recipe without the maida and corn starch instead of deep frying. I’m not a big fan of deep frying or maida and corn starch. The rest of the recipe was followed to the letter. Had it with angel hair pasta. Was delicious. Thank you
Welcome Madhav. Glad to know your variation. Thanks for your positive feedback.
your photo of the dish looked great to me, don’t put yourself/photos down 🙂
thanks karyn. when i added this recipe, i did feel that the photos were not good enough. but then later i thought they were not bad also. thanks again for this encouragement.
Great… I love this.
thankyou gaurav 🙂
Finally, I’ve been learning to cook myself Indian cuisines and i know i still have a long way to go but your Manchurian recipe is wonderful.
Easy & tasty.
I hope you update more about Chicken & Mainstream vegetables.
thanks greg for your positive feedback. i will add more vegetarian recipes.
Thanks a Million for sharing this . First time we tried cooking manchurian at home and just we followed what you advised and the output is really really good. Previously We tried bhindi masala gravy (from your page) and that also came out nice. Thanks again.
welcome vel. glad to know this. thanks for sharing your positive feedback on the recipes.
Hiii….I tried ur recipe at home….its very easy and it always become so Delicious….I ll wait fr more of ur recipes…. 🙂
thanks manjeet for sharing positive feedback.
Hi dassana,
I am a big fan of yours when it comes to cooking. I am cooking from the age of 12 and now I am 24. I could try new recipes and now I can proudly say that I can cook any indian dish….all thanks to your wonderful blog !!! Not to mention that these Mushroom Manchurian too came out really well when I did it at home.
Thank you so much !!! You are so awesome !!!
welcome asha. glad to know this. you started learning cooking very early in life. thats very good. thanks for sharing positive feedback.
Hai Dassana,
I AM A WORKING WOMAN FROM CHENNAI AND THE FIRST THING I DO AFTER REACHING MY SEAT IS TO CHECK ON YOUR BLOG FOR ANY NEW RECEPIES. I HAVE SO FAR TRIED 48 OF YOUR YUMMY RECEPIES AND EACH AND EVERY ONE OF THEM CAME OUT PERFECT( THIS ONE TOO) . I DONT THINK THERE IS ANY FOOD BLOG THAT IS SO PERFECT AS YOURS !!!!
MY HEARTY THANKS FOR THAT !!!
welcome asha. your comment has made my day. it must also be because you must be good in cooking. i do get comments where some recipes have not turned out well. thanks for sharing your encouraging feedback.
amazing recipe
thanks mustafa
hi Dassana cute description, well understood…..i will try n come back……
thanks selvi.s.raju
Hi Dassana
Your website has become a frequent ritual for me… I cook many dishes using your recipe. Thanks so much and keep up your good work. 🙂 all the dishes that I cooked using your recipe did fetch me a good name 🙂
One quick question on this corn flour batter. When I made it couple of times I saw that the coating peels off just after I drop the mushroom in the moderately hot oil. Am I missing something?
Cheers and best regards
Lakshmi
Thanks a lot Lakshmi.if the batter is thin, then the coating comes off. But if thick, then it does not come out.
Tried this yesterday and it turned out the best that I’ve been able to prepare from your blog. The level of detail that you provide in your recipes is already known, but some of your suggestions like what makes the food glazing and those numerous other things are a testimony of your deep understanding in the subject of cooking and how you bring it out dedicatedly in each and every dish and share your best practices with your readers and it is really commendable. Your sense of responsibility towards giving your readers the best and making their time and effort worth of it is highly respected by us and all those who I’m referred your blog to. Cannot thank you enough. Wish you lot of success.
thanks again hemanth for your kind words. i try to give all the possible instructions (but some times i do miss writing them)… thats because many readers are just beginners. person who already know a recipe will not search for that recipe. so the recipe should serve the purpose for a beginner to a person who has some experience in cooking. you have got the point right. i feel responsible for the recipe. because i feel someone might be making the recipe for a special occasion or for the first time. so i make sure from my end that they are able to cook a good recipe.
While frying mushrooms sticked together and lots of oil was coming out of the pan (maybe due to moisture in mushrooms?) . Is it normal or was I missing something?
the oil should be enough hot and also as soon as the mushrooms are added, turn them so that they do not stick to each other. after some minutes of frying, the oil will splutter due to the moisture of mushrooms. i fry even after the spluttering as if you stop before, the mushrooms are not cooked enough.
I tried scezwan sauce and it came out very good. Even tried mushroom munchurian . very delicious it was. thx 🙂
thanks for the feedback on both the recipes.
Hey Dasssana,
I am back again to bother u.. 😛 I have always referred to your blog for recipes but for the past one week or so whatever I am cooking is from ur blog. 🙂 Which means trying minimun two to three recipes of yours in a single day 😀 😀 Not to mention I am loving it!!!!!! Day before yesterday I made aloo 65 for evening snack and one pot rajma for dinner. Both came out really well. 😀 Next on my list is this mushroom manchurian. My doubt is that what is shallow frying which u mention in many of ur recipes. Is is frying on a tawa like we fry aloo tikkis? And which way are you frying in the above picture? Deep or shallow? What I know is deep frying means the food is fully immersed in the oil.. Thanks again for your wonderful recipes. 🙂 🙂
hi himani, you are not bothering me 🙂 feeling good about you trying the recipes. in shallow frying a part of the food comes in contact with oil and a part stays above. just like frying tikkis or cutlets or if you have seen frying fish. about deep frying what you mention is right. in this recipe its shallow frying. its a close up shot, so looks like to much of oil.
HI! I’m 14 and I prepared this dish for a family gathering with my mum. The guests just couldn’t believe that we made the dish!! Haha so we actually gave them the recipe and told them how simple it was 🙂 Thank you so much, I’m obviously an amateur cook but being able to make tasty dishes feels great – ALL THANKS TO YOU.
you are welcome and good to know that recipe is so easy that even a budding cook can also make it. all the best to you.