Mushroom Manchurian (dry style) is a delicious fusion dish that brings together the bold, tangy, and spicy flavors of Indo-Chinese cuisine. In this version, juicy mushrooms are lightly battered, deep-fried to golden perfection, and then tossed in a flavorful, thick sauce that’s equal parts sweet, sour, spicy, and savory. The mushrooms soak up all the rich flavors of the sauce while still maintaining their slightly crispy exterior, making every bite absolutely irresistible.
Although this Mushroom Manchurian recipe is categorized as a dry version, meaning it has minimal sauce, it’s bursting with flavor and makes a fantastic appetizer or snack. It’s a popular party starter and is often found on menus in Indian-Chinese restaurants. However, the versatility of Mushroom Manchurian means it can also double as a side dish with fried rice or Hakka noodles, depending on your mood or meal preferences.
Personally, mushrooms are one of my all-time favorite ingredients to cook with—thanks to their meaty texture and ability to absorb flavors beautifully. And this recipe is definitely one of the best ways to enjoy them. If you’re someone who enjoys mushrooms as much as I do, this dish is bound to become one of your favorites.
Whether you’re hosting a gathering, cooking for family, or simply craving some restaurant-style Indo-Chinese food at home, this Mushroom Manchurian dry recipe is easy to prepare and guaranteed to satisfy your taste buds. With just a little prep and a few pantry staples, you can recreate this popular dish in your own kitchen—fresh, flavorful, and made just the way you like it!
Ingredients
For Frying Mushrooms:
- Mushrooms – 175 grams (approximately 1½ to 2 cups): Use fresh button mushrooms, cleaned thoroughly and patted dry. Cut them in halves or quarters depending on their size. Smaller mushrooms can be kept whole for a meatier bite, while larger ones should be cut for even cooking.
- All-Purpose Flour (Maida) – 2 tablespoons: This provides structure and helps the coating adhere to the mushrooms when frying, creating that classic crispy texture.
- Corn Flour (Cornstarch) – 2 tablespoons: Essential for that light and crispy outer layer. It also helps absorb excess moisture and gives a delicate crunch.
- Salt – To taste: Adjust the quantity based on your preference, but don’t skip it—it enhances all the other flavors in the batter and the dish.
- Black Pepper Powder – To taste: Adds a gentle heat and a touch of spice. You can also use white pepper for a more traditional Indo-Chinese flavor.
- Ginger Paste – ½ teaspoon: Use freshly grated ginger or store-bought paste to add a zesty and warm undertone to the batter.
- Garlic Paste – ½ teaspoon: Garlic enhances the savory aroma and taste of the fried mushrooms. Freshly crushed garlic is always best for bold flavor.
- Water – About ⅓ cup: Gradually pour the water into the flour mixture while stirring continuously to create a smooth, consistent batter without any lumps. The consistency should be thick enough to coat the mushrooms well.
- Oil – For deep frying: Opt for a mild-flavored oil such as sunflower, vegetable, or canola to maintain the dish’s authentic taste without overpowering the flavors. Ensure the oil is hot enough (around 350°F or 175°C) for perfect crispiness.
For The Sauce:
- 2 tablespoons Oil: Use any neutral-flavored oil such as sunflower or vegetable oil. Heat it in a wok or deep pan over medium heat. This serves as the base to sauté the aromatics.
- 2 teaspoons Ginger (finely chopped): Add finely chopped fresh ginger to the hot oil. Cook it briefly until the fragrance of the ginger begins to emerge, enhancing the base flavor of the dish.
- 2 teaspoons Garlic (finely chopped): Follow with chopped garlic. This enhances the overall flavor with its pungent, spicy-sweet kick.
- 1 Green Chili (finely chopped): For heat and a slight zing, include chopped green chili. You can adjust the quantity based on your spice preference.
- ½ cup Red Onion (finely chopped): Add chopped red onions and stir-fry them until they turn slightly golden and translucent. This adds sweetness and depth.
- ¼ cup Green Bell Pepper (Capsicum), finely chopped: Toss in the chopped green capsicum for a touch of crunch and a mild bitterness that balances the sauces.
- Salt, to taste: Add salt carefully as some of the sauces contain salt too.
- ¼ teaspoon Black Pepper Powder: This adds a mild heat and depth to the flavor profile.
- ¼ teaspoon Red Chili Flakes: For extra heat and a bit of texture, chili flakes work perfectly.
- 2 tablespoons Soy Sauce: Pour in soy sauce to bring a savory umami flavor to the mix.
- 1 tablespoon Tomato Ketchup: Ketchup offers sweetness and a subtle tang.
- 1½ teaspoons Red Chili Sauce: Spice things up with a bold chili sauce for an Indo-Chinese flair.
- 1 teaspoon White Vinegar: Add a splash of vinegar for acidity and brightness.
- 2 tablespoons Spring Onion Greens (finely chopped): Sprinkle finely chopped spring onion greens over the sauce just before serving to add a burst of freshness and a pop of vibrant color.
Step-by-Step Instructions To Make Mushroom Manchurian:
1) Begin by preparing the batter. In a medium-sized mixing bowl, add all-purpose flour, corn flour, a pinch of salt, a dash of freshly ground black pepper, ginger paste, and garlic paste. Mix all the dry ingredients thoroughly using a spoon or whisk to ensure everything is well incorporated and evenly distributed throughout the mixture.
2) Slowly pour water into the mixture while whisking continuously until a thick, smooth, and lump-free batter forms. It should coat the mushrooms well but not be too runny.
3) Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a little batter into it—if it sizzles and rises to the surface, the oil is hot enough.
4) Take cleaned and chopped mushrooms, either halved or quartered, depending on their size. Dip them one by one into the batter, ensuring they are fully coated. Carefully slide them into the hot oil.
5) Cook the mushrooms in small batches, frying them until they become crisp and develop a rich golden-brown color. Stir gently during frying to cook them evenly on all sides. Don’t be alarmed by the bubbling sound; mushrooms naturally release water, causing more sizzle.
6) When the mushrooms are golden and perfectly crisp, carefully lift them out of the hot oil with a slotted spoon. Place them onto a paper towel-lined plate to absorb any remaining oil. Repeat the process with the remaining mushrooms.
7) Start the sauce preparation by pouring two tablespoons of oil into a separate pan and heating it over medium heat. Add finely chopped ginger, garlic, and green chili. Stir-fry for 20 to 30 seconds, allowing the flavors to infuse the oil, but be careful not to let them burn.
8) Add finely chopped red onion and green capsicum to the pan. Cook for a few minutes until the vegetables soften and the onions become translucent or light pink.
9) Add salt, freshly ground black pepper, and red chili flakes to season the mixture and bring out its flavors. Mix thoroughly to coat the vegetables evenly.
10) Pour in the soy sauce and stir well to make sure it combines uniformly with all the other ingredients.
11) Follow with tomato ketchup, mixing it into the sauce for a tangy base.
12) Incorporate red chili sauce to bring a spicy kick and enhance the color of the dish.
13) Finally, add white vinegar to give the sauce a slight acidic balance.
14) Combine all the ingredients thoroughly and allow the sauce to simmer gently until it starts to boil. Allow it to simmer for a minute or two until it thickens slightly.
15) Switch off the stove and allow the sauce to cool down for a few minutes. This technique helps to keep the fried mushrooms crispy for an extended time.
16) Once slightly cooled, add the fried mushrooms and chopped spring onion greens. Gently mix so that every mushroom is evenly coated in the rich, spicy sauce.
17) Transfer the Mushroom Manchurian to a serving dish and finish with an extra sprinkle of fresh spring onion greens for a pop of color and freshness.
18) Serve immediately as a hot appetizer or side dish. Savor it as a standalone snack or serve alongside fried rice or noodles, depending on your taste.
Serving suggestion For Mushroom Manchurian:
Enjoy the dry mushroom Manchurian as a delicious appetizer or a tasty snack perfect for any time of the day. Its crispy texture and spicy Indo-Chinese flavors make it a crowd-pleaser at parties or casual gatherings. While it’s perfect to enjoy on its own, you can also serve it alongside popular main dishes like Hakka noodles, Schezwan noodles, or even fried rice to create a complete meal. The bold, savory notes of the Manchurian pair wonderfully with the mildly spiced noodles, making it a versatile dish that fits both snack and meal-time cravings.
For an extra burst of flavor, you can sprinkle toasted sesame seeds on top just before serving. If you enjoy experimenting, try adding a dash of hoisin sauce or a splash of lemon juice for a unique twist. Serve hot and enjoy every crispy, saucy bite!
