Mushroom Manchurian | Sanjeev Kapoor Khazana

Batter fried mushrooms tossed in spicy manchurian gravy.

MUSHROOM MANCHURIAN

Ingredients

12-16 button mushrooms, stems discarded
1 tablespoon oil + for deep-frying
½ cup refined flour (maida)
¼ cup + 2 teaspoons cornstarch
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 stalks spring onions, chopped
1 tablespoon tomato ketchup
1 teaspoon soy sauce
1 teaspoon vinegar
1 tablespoon sliced spring onion greens + for garnishing

Method

1. Heat sufficient oil in a kadai.
2. Combine refined flour, ¼ cup cornstarch, ginger-garlic paste and salt in a bowl. Add some water and mix to make a smooth and semi-thick batter.
3. Add button mushrooms and mix till well coated.
4. Put the button mushrooms in hot oil and deep-fry till crisp. Drain on absorbent paper.
5. Heat 1 tablespoon oil in a non-stick pan. Add garlic and ginger and sauté for 30 seconds.
6. Add green chillies and sauté for 30 seconds. Add spring onions and sauté for 1 minute.
7. Add ¼ cup water and mix. Add tomato ketchup and soy sauce and mix well.
8. Mix together remaining cornstarch with 1-2 tablespoons water to make a smooth slurry, add to pan, mix and cook till the mixture thickens.
9. Add fried mushrooms and vinegar and mix. Add salt and 1 tablespoon spring onion greens and mix well.
10. Serve hot garnished with spring onion greens.

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