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Snack Ideas Cooking Time : 45 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Mushroom Manchurian Recipe | Crispy Indo-Chinese Mushrooms in Spicy Garlic Sauce

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Mushroom Manchurian is a delicious Indo-Chinese dish made with tender mushrooms coated in a light, crispy batter and tossed in a bold, savory garlic-chili sauce. The mushrooms develop a golden exterior while retaining their juicy texture inside. Garlic, ginger, soy sauce, chili sauce, and tomato ketchup combine to create a flavorful sauce with a balance of spicy, tangy, salty, and slightly sweet notes.

This versatile vegetarian recipe is perfect for party appetizers, evening snacks, and casual family meals. Serve the dry version as a crispy starter or prepare a gravy-style variation to enjoy with vegetable fried rice or noodles. Finished with fresh spring onions, homemade Mushroom Manchurian delivers popular restaurant-style Indo-Chinese flavors using simple ingredients.

Cooking Method

Clean the mushrooms and pat them thoroughly dry. Halve larger mushrooms so they cook evenly.
In a bowl, combine the cornflour, all-purpose flour, ginger-garlic paste, salt, black pepper, and enough water to make a thick batter.
Add the mushrooms and gently toss until coated.
Heat oil in a deep pan over medium heat. Fry the mushrooms in batches until golden and crisp. Drain on paper towels.
Heat 1 tablespoon of oil in a wok or skillet.
Add the minced garlic and ginger and sauté briefly until fragrant.
Add the diced onion and bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
Stir in the soy sauce, chili sauce, and tomato ketchup.
Pour in the water or vegetable stock and bring to a gentle simmer.
Stir the cornflour slurry again, then add it gradually while stirring until the sauce thickens.
Add the fried mushrooms and toss quickly to coat.
Garnish with chopped spring onions and serve immediately for the best texture.