mushroom manchurian

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Mushroom manchurian recipe with step by step photos – for all mushroom lovers, this is another fantastic spicy Indo Chinese recipe of mushroom manchurian dry. A vegan dish.

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:

mushroom manchurian recipe

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.

How to make mushroom manchurian

1: first take all the ingredients for making the batter in a bowl.

Ingredients for the batter are – ½ cup all-purpose flour, 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

ingredients for mushroom manchurian recipe

2: add ⅓ cup water and make a smooth batter. Not too thick nor too thin.

adding water for mushroom manchurian recipe

3: rinse, wipe and halve the mushrooms (200-250 gms button mushrooms).

cleaning mushrooms to make mushroom manchurian recipe

4: dip the mushroom in the batter.

mushroom in batter - mushroom manchurian recipe

5: heat oil for shallow frying or deep frying. Once the oil is moderately hot, then deep or shallow fry the mushrooms.

frying mushrooms to make dry mushroom manchurian recipe

6: once the mushrooms are golden browned, remove and keep them aside.

making dry mushroom manchurian recipe

Making 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.

spring onions for mushroom manchurian dry recipe

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.

ingredients for mushroom manchurian recipe

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 🙂

preparing dry mushroom manchurian recipe

10: stir fry till the capsicum gets cooked a little but still retains its crunchiness.

preparing dry mushroom manchurian recipe

11: finally add salt, sugar, 1 tbsp soy sauce and ½ tsp black pepper powder or crushed black pepper.

preparing mushroom manchurian dry recipe

12: stir fry and mix well.

frying mushroom for mushroom manchurian recipe

13: add fried mushrooms.

add fried mushrooms to make mushroom manchurian recipe

14: stir fry and mix well so that the sauce coats the mushrooms.

recipe of mushroom manchurian

15: remove and Serve dry 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 🙂

mushroom manchurian, mushroom manchurian recipe
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Mushroom Manchurian

Spicy and tasty indo Chinese recipe of mushroom manchurian dry.
4.88 from 24 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Cuisine Indo Chinese
Course Side Dish
Servings 2


for the batter

  • ½ cup all purpose flour
  • 3 tablespoons cornflour (corn starch)
  • 1 teaspoon Ginger Garlic Paste
  • ½ teaspoon black pepper powder or freshly crushed black pepper
  • 1 teaspoon soya sauce
  • 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
  • 2 teaspoon finely chopped ginger
  • 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


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 dry hot garnished with chopped spring onion greens and celery.


  • 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.

Nutrition Info (Approximate values)

Nutrition Facts
Mushroom Manchurian
Amount Per Serving
Calories 244 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 3163mg138%
Potassium 594mg17%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 9g10%
Protein 9g18%
Vitamin A 2059IU41%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 7mg35%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 88mg107%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 43µg41%
Calcium 41mg4%
Vitamin B9 (Folate) 117µg29%
Iron 3mg17%
Magnesium 36mg9%
Phosphorus 167mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Todas las recetas son una maravilla de experiencia de sabores deliciosos, gracias gracias!!!!5 stars

  2. Hi
    Thank you for your wonderful receipes. I have tried many and all turned out really well.
    I had a question for you.
    What is the difference between chilli and manchurian? Both recipes look similar.

    1. Thank you. In manchurian tomato ketchup is added which is not added in a chilli recipe.

  3. 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 you5 stars

    1. Welcome Madhav. Glad to know your variation. Thanks for your positive feedback.

  4. your photo of the dish looked great to me, don’t put yourself/photos down 🙂

    1. 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.

  5. 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.5 stars

    1. thanks greg for your positive feedback. i will add more vegetarian recipes.

  6. 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.5 stars

    1. welcome vel. glad to know this. thanks for sharing your positive feedback on the recipes.

  7. Hiii….I tried ur recipe at home….its very easy and it always become so Delicious….I ll wait fr more of ur recipes…. 🙂5 stars

  8. 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 !!!4 stars

    1. welcome asha. glad to know this. you started learning cooking very early in life. thats very good. thanks for sharing positive feedback.

  9. Hai Dassana,


    1. 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.

  10. hi Dassana cute description, well understood…..i will try n come back……4 stars

  11. 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

    1. Thanks a lot Lakshmi.if the batter is thin, then the coating comes off. But if thick, then it does not come out.

  12. 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.5 stars

    1. 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.

  13. 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?

    1. 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.

  14. I tried scezwan sauce and it came out very good. Even tried mushroom munchurian . very delicious it was. thx 🙂5 stars

  15. 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. 🙂 🙂

    1. 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.

  16. 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.

    1. 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.

  17. thanks for this wonderful recipe and i would like to add up a bit I used a dash of veg oyster sauce and it could give the manchurian a nice savoury flavor and can be used as a substitute for MSG5 stars

  18. Dassana, your mushroom manchurian was INSANELY delicious! I made it today for a birthday party and everyone raved about it. It was a giant’s work, as I made 3 x 350 g packs of mushrooms, but it was all so worth it. I did use a combination of green and yellow pepper, and lots of spring onions. The fried mushrooms were crazy good, so crisp on the outside and moist inside. Definitely making this dish again. Perfect taste, excellent step-by-step pictures and instructions, mouthwatering close-ups…you did it!:) Thank you so much for sharing this great recipe.5 stars

    1. thats a good quantity of mushrooms. i bet the frying would have taken a lot of time. thanks adriana for liking the pics. i am glad they helped you and the recipe was a SUCCESS with you.

  19. I found this recipe on pinterest and I’m so excited to try it! I had a mushroom dish in India and I can’t remember for the life of me what it is called but I’ve been craving it and this looks like it fits the bill! Thank you so much for posting this recipe!

    1. i had a tough time selecting these photos… none of them came out well… mine have started getting published on foodgawker lately… otherwise before there used to be only rejections and rejections….

  20. Mushroom manchurian looks very tempting, I can even empty the full bowl by myself….love itso much 🙂 Beautiful lighting, loveit!!

  21. Hello Dassana!

    Looks a very lovely and tempting dish!!! Will definitely try this as both me and my hubby LOVES mushroom and chinese -indian version 😉

    I have basic questions, as my attempts at using mushrooms at home made dish have not turned out like we have in restaurants:

    – How to select mushrooms when I go to supermarket? Means, how do I know if it is good? Or which type are good?
    – How to clean the mushrooms? Do we just wash it or peel the outer layer? Coz many times they look quite unclean.

    Sorry again for so many questions!!


    1. thanks suruchi.

      i usually get button mushrooms here. so i can only speak on selecting and buying button mushrooms.

      the button mushrooms should have a clean white color. they should not be brownish or blackish. also they should be firm and not look sticky or moist.

      i usually rinse the mushrooms in running water and remove the mud from my hands. i never soak them. i don’t get very clean mushrooms here. they have a lot of mud on them. if you get clean mushrooms, then just wipe the mud with a kitchen tissue or towel. you can also just brush the soil with a kitchen brush. no need to rinse them.

      i don’t peel the mushroom at all. i just snip off a little portion of the stalk from the bottom, but do keep the rest of the stalk. if there are dark or mouldy spots on the mushroom than i just peel that part.

      i hope this bit of the way i choose and clean mushrooms help you.

      1. Thanks so much Dassana, for answering my basic questions!!! Your information does help. Will do as such next time… 🙂

      2. Hi Dassana,
        I have tried couple recipes from your site. Out of those, your Hyderabadi Vegetable Dum Biriyani and Mushroom Manchurian turned out so well. Thanks for these real nice recipes.

        I saw this talk about cleaning mushrooms here and I would like to add a tip. Rub a bit of corn flour on the mushrooms, to remove the mud and dirt and then rinse with water.

        1. thanks radhika. do try some more recipes 🙂

          also thanks for this handy tip. the suggestion of cornflour is a new one for me. i will surely try this tip as i get mushrooms sometimes with lots of mud on them.

  22. Since I cannot imagine more than a few days sans mushrooms, this is a welcome addition to my recipe collection, which I’ll make soonest. Am not keen on frying but shall ‘play around’ with that aspect. Haven’t used ginger/garlic paste so small amounts of each will end up as a given 🙂 ! Am rather looking forwards to the result!

    1. dear eha, you can shallow fry the mushrooms. the corn flour and all purpose flour help in making the mushrooms crispy when you fry them, much like crisp fried veggies.

      adding a little of the chopped ginger-garlic. but do add. they are a important part in this dish. don’t add ginger-garlic paste. the taste will be different if you add paste.

  23. Love indo-chinese food and loooooove mushrooms. Pinning the recipe. Will definitely give it a try!

  24. hubbs is going to love this.. he is currently going through i will eat mushrooms everyday year:)

  25. This is lovely. And yes despite being kind of Indo-Chinese it would indeed be a great accompaniment for rotis.

  26. Never tried making Manchurian with mushroom..I feel it might leave water when fried making it a little difficult to handle…but your look perfect. Might giv

  27. Delicious looking mushroom manchurian…love to eat the batter fried crisp mushrooms while making them…
    Hey thanks for your visit at my space…:)

    1. Hi,

      I could not find the ingredients for the mushroom manchurian batter on this page. Can you help me find it?
      I am visiting the website for the first time on my mother’s recommendation 🙂


      1. all the ingredients and the recipe method is right at the bottom after the step by step pics end. thanks to you and your mother.