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Mushroom Manchurian
Main Ingredients | Button mushrooms, Oil |
Cuisine | Indo-Chinese |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 12-16 button mushrooms, stems discarded
- 1 tablespooon oil + to deep fry
- 1/2 cup refined flour
- 1/4 cup cornflour
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 1 tablespoon chopped garlic
- 1 inch ginger, finely chopped
- 1-2 green chillies, finely chopped
- 1-2 spring onion stalks, chopped
- 1 tablespoon tomato ketchup
- 1 teaspoon soy sauce
- 1 tablespoon cornflour slurry
- 1 teaspoon vinegar
- 1 tablespoon sliced spring onion greens
Method
- Heat sufficient oil in a kadai.
- Take refined flour in a bowl, add cornflour, ginger-garlic paste, salt and sufficient water and whisk to make a smooth and semi-thick batter.
- Add button mushrooms and mix till they are well coated. Slide them, a few at a time, into hot oil and deep-fry till crisp. Drain on absorbent paper.
- Heat 1 tablespoon oil in a non-stick pan, add garlic and ginger and sauté till raw smells disappear.
- Add green chillies and sauté for 30 seconds. Add spring onions and sauté for 1 minute. Add ¼ cup water and mix. Add tomato ketchup and soy sauce and mix well.
- Add cornflour slurry, mix and cook till the mixture thickens.
- Add fried mushrooms and vinegar and mix. Add salt and 1 tablespoon spring onion greens and mix well.
- Transfer into a serving bowl and serve hot.
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