Jan 23, 2011

Mushroom Manchuria

I definitely bought those mushrooms that are sitting in my refrigerator from the past 3 days, to make something exotic and post it in my blog. Mostly I use mushrooms on Pizzas, Quesadillas and Omelets. But this time I want to try something different like spicy and sassy. I have seen so many recipes on mushroom masala which goes with Roti or Rice, since I am limiting my carbs these days, didn't want to take that route. As I detoured, have transformed my mushrooms into Manchurian. These cute little mushrooms full of veggie protein source
are delight for your guests and for your plate. Try this on any special occasion to make your Guest AhA! Oho! about it or on any rainy day to spice up your appetite. Here is the recipe for you, Enjoy!

I always use dark color mushrooms than the white one. You can use any Baby Bella Mushrooms or Crimini Mushrooms or Brown Button Mushrooms for this recipe.

Mushrooms - 1 Pint ( 1 Small Box of whole Mushrooms)
Graham Flour ( Besan/శనగ పిండి )  - 1/2 cup
Corn Starch - 1/3 cup
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - 1 tsp
Garlic - 6 cloves
Green Chilies - 5
Soy Sauce - 1 Tbsp
Red Chili Sauce  - 1 Tbsp
Cumin Seeds - 1 tsp
Tomato Sauce ( ketchup) - 1 tbsp
Honey  - 1 Tbsp
Curry Leaves - 10
Cilantro - 1 Tbsp
Oil - 1 Tsp
Oil - ( for deep frying)


  1. To clean the Mushrooms never wash them, water makes them mushy and soggy in your recipes. Take a wet cloth and thoroughly rub every mushroom and then damp it with a dry cloth. I know, I know this is a tedious process than washing but believe me you don't want to make your Mushroom soggy in your Manchurian. 
  2. Cut your Mushrooms into quarters.
  3. Mix the Graham Flour, Corn Starch, salt, Red Chile powder, Coriander powder, by adding water little by little make like a batter (medium texture, not too thin and not too thick).
  4. Take Oil in the Kadai for deep frying, and once the Oil is Hot, take the mushroom quarters one by one , dip them in the batter and drop slowly into the oil. You can do 10 to 15 quarters in one batch (based on your kadai size). Fry them until they turn into light golden color.
  5. Once all the mushrooms are done frying, Damp them roughly with paper towel to take out the extra oil from it and keep them aside. 

Preparation of Manchurian Sauce:

  1. Take a Non stick pan and add oil to it, keep it on a low flame, until the oil is hot.
  2. Add Cumin seeds, once they splutter, add finely chopped garlic and green chilies. Add Soy Sauce.
  3. Add Red Chili Sauce and Tomato Sauce. Add 1 Tbsp of Corn starch to the mixture. 
  4. Add some water to thin the sauce. Add Chopped Cilantro. Add the Honey. ( Based on your taste adjust the Honey portion.).

Add the fried mushroom quarters to the sauce in the pan. Gently mix so that the mushrooms are fully covered with sauce. Transfer this into serving plate and Garnish with fried curry leaves (or spring onions). 

Yum! Yum! Yum! these lip smacking spicy mushrooms are ready to be eaten.

Serving Tip:
You can serve this as appetizers or evening snack. I always reserve some fried Mushrooms ( with out sauce) and serve to my little ones.
Yummm! this crispy and juicy Mushroom Manchuria is irresistible.

  • Go easy with salt portions in this recipe, as Mushrooms are already salty by nature. If you notice I did not add any salt in the sauce. Your soy sauce, ketchup also has lot of sodium.
  • To make frying process quick I always use my wide non stick pan for frying, as it gets heated evenly and as it is wide I can cover 15 mushrooms in one batch. 
  • Honey is the secret ingredient in this recipe. This natural sweetener balances the spices and also works as binding agent because of its sticky nature. 

This entry is going to  Deep Fried Snacks event at Tickling Palates.


  1. Hmmmmmmmmmm! My kids will definitely start telling me I have not made manchurian.I have never made mushroom one will try.

  2. Wow.. I am drooling seeing your pictures... Great clicks and yummy recipe...



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