Dry Mushroom Manchurian
Crispy, batter-coated mushroom bites tossed in a bold, aromatic Indo-Chinese sauce with ginger, garlic, and green chilies. A dry, addictive snack that's ready in under 40 minutes and hits every note — spicy, tangy, and umami-packed.
For 4 servings
- prep · ~3 min
Make the batter.
1.In a mixing bowl, whisk together all-purpose flour, 1/4 cup corn flour, 1 pinch salt, and 1 pinch black pepper.2.Add 4 tbsp water little by little, whisking continuously to make a lump-free, thick batter that coats the back of a spoon.TIPThe batter should be thick enough to cling to the mushrooms, not runny. - fry · ~8 min
Coat mushrooms and deep-fry until golden.
1.Heat 1.5 cups oil in a wok over medium-high heat.2.Drop a small batter blob into the oil — if it sizzles and rises immediately, the oil is ready.3.Add quartered mushrooms to the batter and toss well to coat each piece.4.Gently drop coated mushrooms one by one into the hot oil, avoiding overcrowding.5.Fry 3-4 minutes, turning occasionally, until golden and crisp. Drain with a slotted spoon and set aside on paper towels.TIPDo not overcrowd the wok — fry in 2 batches for maximum crispness. - saute · ~3 min
Stir-fry the aromatics.
1.Heat 1 tbsp oil in the same wok over high heat until smoking.2.Add chopped ginger, garlic, and slit green chilies. Sauté 30 seconds until fragrant.3.Add diced onion and bell pepper chunks. Toss continuously for 2 minutes on high heat — they should stay crunchy, not soft.TIPKeep the flame high and keep the vegetables moving for that signature smoky flavor. - saute · ~2 min
Build the Manchurian sauce.
1.Add soy sauce, red chili sauce, tomato ketchup, and vinegar to the wok. Toss well.2.Sprinkle 0.25 tsp salt and 1 pinch black pepper. Stir-fry 30 seconds.3.Pour in the corn flour slurry (1 tsp corn flour dissolved in 2 tbsp water) and toss continuously until the sauce thickens and coats the vegetables, about 1 minute.TIPThe sauce should be glossy and just enough to cling — not to pool at the bottom. - assemble · ~1 min
Toss the fried mushrooms in the sauce.
1.Add the crispy fried mushrooms to the wok.2.Toss hard for 1 minute on high heat until every piece is well coated with the sauce.3.Turn off the heat. Sprinkle most of the chopped spring onion greens and toss once.TIPToss aggressively but quickly — the mushrooms stay crispier that way. - garnish
Garnish with remaining spring onion greens and serve immediately.
Transfer to a serving plate. Scatter the reserved spring onion greens over the top. Serve piping hot as a snack or with fried rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a slotted spoon to gently lower battered mushrooms into hot oil to retain the coating.
- 2Quarter mushrooms evenly so they all cook in the same time and stay crisp.
- 3If the batter feels thin, add a teaspoon more corn flour; a thick batter is key to crispness.
- 4Always blot fried mushrooms on paper towels to remove excess oil before saucing.
- 5Slice onions and bell peppers into large, chunky pieces so they stay crunchy in the brief stir-fry.
- 6Toss the fried mushrooms with sauce just before serving to keep them from softening.
Adapt it for your goals.
Vegan
Replace the all-purpose flour with chickpea flour (besan) for a vegan batter, and substitute soy sauce with tamari. The nutty chickpea flour complements the mushrooms beautifully.
low oilLow-oil
For a lighter version, bake the battered mushrooms at 220°C (425°F) for 15-18 minutes on a greased rack, flipping halfway. They turn out nearly as crisp without deep-frying.
spicy garlicSpicy garlic
Double the garlic and add 1 teaspoon of finely chopped garlic paste to the sauce along with an extra teaspoon of red chili sauce. This amps up the heat and garlic punch for spice lovers.
Why this is on our healthy list.
Rich in B Vitamins
Button mushrooms are a good source of B vitamins such as riboflavin and niacin, which support energy metabolism and nervous system health.
Low-Calorie Base
Mushrooms are naturally very low in calories and fat, making this dish a relatively light indulgence when the batter isn't over-soaked in oil.
Antioxidants from Ginger & Garlic
Fresh ginger and garlic provide bioactive compounds that have antioxidant and anti-inflammatory properties, supporting immune function.
Frequently asked questions
The batter was likely too thin or the mushrooms were not dry. Pat mushrooms dry with a paper towel before coating, and ensure the batter is thick enough to cling.
