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Crispy, golden-fried mushrooms tossed in a vibrant, tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a quick snack.
Prepare the Batter
Fry the Mushrooms
Prepare the Sauce Base
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Crispy, golden-fried mushrooms tossed in a vibrant, tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a quick snack.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 333.07 calories per serving with 5.59g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Combine Sauces and Thicken
Toss and Serve
To make Mushroom Manchurian with gravy, increase the sauce ingredients slightly and add 1 to 1.5 cups of water or vegetable broth after sautéing the vegetables. Bring to a boil and then add a larger quantity of cornflour slurry (about 1.5 tbsp cornflour in 1/4 cup water) to thicken.
Replace maida with rice flour or a gluten-free all-purpose flour blend. Use tamari instead of soy sauce to ensure the dish is completely gluten-free.
Incorporate other vegetables like baby corn, sliced carrots, or broccoli florets along with the onions and capsicum for added texture and nutrition.
For a lower-calorie option, skip deep-frying. Toss the battered mushrooms with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp, before tossing in the sauce.
Mushrooms are a good natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
Mushrooms contain selenium, a powerful antioxidant that helps protect body cells from damage and supports the immune system. Garlic and ginger also contribute significant antioxidant properties.
This dish offers a variety of plant-based nutrients from mushrooms, capsicum, onions, and ginger, contributing to your daily intake of vitamins and minerals.
A single serving of Dry Mushroom Manchurian contains approximately 280-350 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
While mushrooms themselves are healthy, this dish is considered an indulgence due to the deep-frying process and the sodium content in the sauces. It's best enjoyed in moderation. For a healthier version, you can try baking the mushrooms instead of frying.
The key is to toss the crispy fried mushrooms in the sauce right before you plan to serve. Also, ensuring the sauce is slightly thickened before adding the mushrooms helps coat them without making them wet. Double-frying also creates a sturdier crust.
Yes, you can. Replace the all-purpose flour (maida) with rice flour for the batter. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Absolutely. While button mushrooms are common, this recipe works well with cremini, oyster, or shiitake mushrooms. Cut them into bite-sized pieces for the best results.
You can do some prep in advance. Chop all the vegetables and prepare the sauce mixture. You can also fry the mushrooms ahead of time and store them at room temperature. Just before serving, heat the sauce, give the mushrooms a quick second fry for extra crispiness, and then toss everything together.