Sarah Brown
Dry Mushroom Manchurian is a popular Indo-Chinese appetizer known for its crispy texture and tangy, spicy flavors. This dish features button mushrooms coated in a light batter, deep-fried until golden, and then tossed in a flavorful sauce made with garlic, ginger, green chilies, soy sauce, vinegar, and ketchup. Unlike its gravy-based counterpart, the dry version is perfect as a snack or side dish, offering a delightful crunch with every bite. Easy to prepare and packed with bold flavors, it’s a favorite among vegetarians and a great addition to any party menu.
Explore related products
What You'll Learn
- Ingredients Needed: List all essential ingredients like mushrooms, cornflour, soy sauce, and spices
- Preparing Mushrooms: Clean, dry, and marinate mushrooms for crispy texture and flavor absorption
- Making Batter: Mix cornflour, maida, salt, and water to coat mushrooms evenly
- Frying Mushrooms: Deep-fry battered mushrooms until golden and crispy, then drain excess oil
- Cooking Sauce: Sauté garlic, onions, bell peppers, and spices, then add sauces and fried mushrooms
Ingredients Needed: List all essential ingredients like mushrooms, cornflour, soy sauce, and spices
To begin crafting the perfect dry mushroom Manchurian, it's essential to gather all the necessary ingredients. The star of this dish is, of course, the mushrooms. Opt for button mushrooms or any variety that holds its shape well during cooking. You'll need around 250 grams of mushrooms, cleaned and cut into halves or quarters, depending on their size. This ensures they cook evenly and have a satisfying bite.
Next, let’s focus on the coating and batter ingredients. Cornflour (cornstarch) is crucial here, as it provides the crispiness that defines dry Manchurian. You’ll need approximately 1/2 cup of cornflour for dusting the mushrooms before frying. Additionally, prepare a light batter using 1/4 cup of all-purpose flour, 2 tablespoons of cornflour, and a pinch of salt, mixed with water to create a smooth, thin consistency. This batter helps the cornflour adhere to the mushrooms, enhancing the texture.
The flavor profile of mushroom Manchurian relies heavily on a blend of sauces and spices. Soy sauce (3 tablespoons) is a must, as it adds depth and umami. Complement it with 1 tablespoon of tomato ketchup for a subtle tang and 1 teaspoon of chili sauce or paste for a mild kick. For the spice mix, gather 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of black pepper, and a pinch of garam masala. These spices create the signature Manchurian flavor.
Don’t forget the aromatics and garnishes. Finely chop 1 medium onion, 1 capsicum (bell pepper), and 2-3 green chilies for the stir-fry. Spring onion greens (2 tablespoons, chopped) are ideal for garnishing, adding freshness and color. Also, keep 1 teaspoon of vinegar (preferably white or rice vinegar) handy to balance the flavors with a hint of acidity.
Lastly, for cooking, you’ll need oil—around 3-4 tablespoons for frying the mushrooms and another 2 tablespoons for stir-frying the sauce and vegetables. Ensure all ingredients are measured and prepped before starting, as the cooking process moves quickly. With these essentials in place, you’re ready to create a delicious, crispy dry mushroom Manchurian.
Creamy Mushroom Masala Recipe: Easy Steps for Rich, Flavorful Curry
You may want to see also
Preparing Mushrooms: Clean, dry, and marinate mushrooms for crispy texture and flavor absorption
To achieve the perfect crispy texture and robust flavor in your dry mushroom Manchurian, the preparation of the mushrooms is crucial. Begin by selecting fresh, firm button mushrooms or any variety that holds its shape well during cooking. Start the process by cleaning the mushrooms thoroughly. Gently brush off any dirt or debris using a soft mushroom brush or a damp cloth. Avoid soaking them in water, as mushrooms absorb moisture quickly, which can lead to a soggy texture later. If necessary, quickly rinse them under cold water and pat dry immediately with a clean kitchen towel or paper towels. Proper cleaning ensures that your dish remains free from grit while preserving the mushrooms’ natural texture.
Once cleaned, the next step is to dry the mushrooms completely. Moisture is the enemy of crispiness, so this step cannot be overlooked. Lay the mushrooms on a clean kitchen towel in a single layer and gently blot them to remove any surface moisture. Let them air-dry for about 10–15 minutes, or use a fan to speed up the process. Ensure they are thoroughly dry before proceeding, as even a small amount of moisture can affect the final texture. Dry mushrooms will not only fry better but also absorb the marinade more effectively, enhancing the overall flavor.
Marinating the mushrooms is where the magic happens, infusing them with the bold flavors characteristic of Manchurian dishes. Prepare a marinade using a mixture of cornflour (cornstarch), all-purpose flour, rice flour, or a combination of these for crispiness. Add ginger-garlic paste, soy sauce, chili sauce, pepper, and a pinch of salt to taste. Mix the ingredients into a thick batter-like consistency, ensuring it coats the mushrooms evenly. Gently toss the dried mushrooms in this marinade, making sure each piece is well-coated. Allow them to sit for 15–20 minutes. This resting period allows the mushrooms to absorb the flavors and ensures the coating adheres well during frying.
For an extra crispy texture, consider adding a second layer of coating. After the initial marination, dust the mushrooms lightly with cornflour or rice flour. This step creates a barrier that locks in moisture and promotes even crispiness when fried. Shake off any excess flour to avoid a thick, doughy coating. Properly marinated and coated mushrooms will fry up golden and crispy, with a flavorful exterior that complements the tender interior.
Finally, ensure your oil is at the right temperature before frying. Heat oil in a pan over medium-high heat—it should be hot enough to sizzle when a small piece of mushroom is dropped in. Fry the marinated mushrooms in batches to avoid overcrowding, which can reduce crispiness. Cook until they turn golden brown and crispy, flipping them occasionally for even cooking. Once done, drain them on a paper towel to remove excess oil. With these steps—cleaning, drying, marinating, and frying—your mushrooms will be perfectly prepared for a delicious dry mushroom Manchurian.
Crispy & Healthy: A Simple Guide to Making Dried Mushroom Chips
You may want to see also
Making Batter: Mix cornflour, maida, salt, and water to coat mushrooms evenly
To begin making the batter for your dry mushroom Manchurian, gather your ingredients: cornflour, maida (all-purpose flour), salt, and water. The key to a perfect batter lies in achieving the right consistency – it should be thick enough to coat the mushrooms evenly but not so thick that it becomes doughy. Start by taking a mixing bowl and adding equal parts of cornflour and maida. A common ratio is 1/4 cup each, but you can adjust this based on the quantity of mushrooms you're preparing. The cornflour helps in giving the mushrooms a crispy texture, while the maida ensures the batter sticks well to the mushrooms.
Next, add a pinch of salt to the flour mixture. Salt not only enhances the flavor but also helps in binding the batter. Gradually add water to the bowl, stirring continuously to avoid lumps. The water should be added in small quantities to ensure you can control the consistency. Aim for a batter that is smooth and free-flowing but not too runny. A good way to test the consistency is to dip a mushroom into the batter – it should coat the mushroom evenly without dripping excessively.
As you mix, ensure there are no lumps in the batter. You can use a whisk or a fork to achieve a smooth texture. The batter should be light and airy, which will contribute to the crispiness of the fried mushrooms. If the batter feels too thick, add a teaspoon of water at a time until you reach the desired consistency. Conversely, if it’s too thin, sprinkle a little more cornflour or maida and mix well.
Once the batter is ready, gently clean and pat dry your mushrooms. It’s important that the mushrooms are dry before dipping them into the batter, as excess moisture can make the batter slide off. Dip each mushroom into the batter, ensuring it is fully coated. You can use a spoon to help cover any exposed areas. Allow any excess batter to drip off before moving the mushrooms to the frying pan.
Finally, heat oil in a pan over medium-high heat. The oil should be hot but not smoking. Carefully place the battered mushrooms into the oil, frying them in batches to avoid overcrowding the pan. Fry until they turn golden brown and crispy, flipping them occasionally for even cooking. Once done, remove the mushrooms from the oil and place them on a paper towel to drain excess oil. Your battered and fried mushrooms are now ready to be tossed in the Manchurian sauce or served as a crispy, dry appetizer.
Creamy Mushroom Chicken Soup: Easy Homemade Recipe Guide
You may want to see also
Explore related products
Frying Mushrooms: Deep-fry battered mushrooms until golden and crispy, then drain excess oil
To achieve perfectly fried mushrooms for your dry mushroom Manchurian, start by preparing the mushrooms. Clean the mushrooms thoroughly by gently wiping them with a damp cloth or brushing off any dirt. Trim the stems if necessary, and ensure they are dry before proceeding. The dryness is crucial as it helps the batter adhere better and ensures a crispy texture. Once prepared, set the mushrooms aside while you heat the oil.
Next, heat a deep frying pan or wok with enough oil for deep frying. The oil should be hot but not smoking, ideally around 350°F (175°C). To test if the oil is ready, drop a small piece of batter into the oil; if it sizzles and rises to the top quickly, the oil is at the right temperature. While the oil heats, prepare the batter. A simple batter made from rice flour, cornstarch, salt, pepper, and a splash of water works well. The consistency should be thick enough to coat the mushrooms but thin enough to drip off slowly.
Dip each mushroom into the batter, ensuring it is evenly coated. Allow any excess batter to drip off before carefully placing the mushroom into the hot oil. Fry the mushrooms in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy mushrooms. Fry them for 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to gently turn them occasionally for even cooking.
Once the mushrooms are golden and crispy, remove them from the oil using the slotted spoon and transfer them to a plate lined with paper towels. This step is essential to drain excess oil, ensuring the mushrooms remain crispy and not greasy. Allow them to sit for a minute or two to let the paper towels absorb as much oil as possible. Repeat the process with the remaining battered mushrooms, ensuring the oil returns to the correct temperature before adding each new batch.
After frying all the mushrooms, give them a final check to ensure they are uniformly crispy. If needed, you can quickly reheat them in the oil for a few seconds to enhance their crispiness. Once done, your fried mushrooms are ready to be tossed in the Manchurian sauce or served as a crispy, golden appetizer. Properly fried and drained mushrooms are the key to achieving the perfect texture in your dry mushroom Manchurian.
Creamy Mushroom Sauce Recipe: Easy NZ-Style Cooking Guide
You may want to see also
Cooking Sauce: Sauté garlic, onions, bell peppers, and spices, then add sauces and fried mushrooms
To begin crafting the cooking sauce for dry mushroom Manchurian, start by heating a tablespoon of oil in a wide pan over medium heat. Once the oil is hot, add finely chopped garlic and sauté until it releases its aroma, which should take about 30 seconds. Quickly follow this by adding thinly sliced onions and diced bell peppers. The onions should turn translucent and slightly browned at the edges, while the bell peppers should soften but retain a slight crunch. This process ensures a robust base for your sauce, blending the sweetness of onions with the mild tang of bell peppers.
Next, incorporate the spices that give the dish its distinctive Manchurian flavor. Add a teaspoon of ginger-garlic paste (if not already used in raw form), followed by a teaspoon each of red chili powder, coriander powder, and cumin powder. Stir these spices continuously for about 1-2 minutes to prevent burning and to allow their flavors to meld with the sautéed vegetables. The kitchen will fill with a fragrant aroma, signaling the spices are ready for the next step.
With the spices well-integrated, it’s time to add the sauces that define the Manchurian profile. Pour in 2 tablespoons of tomato ketchup, 1 tablespoon of soy sauce, and 1 tablespoon of chili sauce (adjust the chili sauce based on your heat preference). Mix these sauces thoroughly with the spiced vegetables, ensuring a uniform color and consistency. Allow the mixture to simmer gently for 2-3 minutes, enabling the sauces to thicken slightly and the flavors to deepen.
Finally, gently fold in the pre-fried mushrooms, ensuring they are evenly coated with the sauce. The mushrooms should be crispy on the outside yet tender inside, absorbing the flavors without becoming soggy. Toss everything together over medium heat for another 2 minutes, allowing the mushrooms to heat through and marry with the sauce. The end result should be a glossy, flavorful coating that clings to the mushrooms, creating the perfect dry mushroom Manchurian. Serve immediately, garnished with chopped spring onions or coriander leaves for added freshness.
Mastering Stuffed Mushrooms: Easy Steps for Irresistible Flavor
You may want to see also
Frequently asked questions
The main ingredients include button mushrooms, all-purpose flour, cornflour, ginger-garlic paste, soy sauce, tomato ketchup, chili sauce, spring onion greens, and oil for frying.
Clean the mushrooms thoroughly, remove the stems, and marinate them with salt, ginger-garlic paste, and a pinch of pepper for about 10-15 minutes before coating and frying.
Coat the marinated mushrooms in a batter made of all-purpose flour, cornflour, and water. Fry them in hot oil until golden brown and crispy, ensuring not to overcrowd the pan.
Yes, you can air-fry the coated mushrooms or shallow fry them with minimal oil for a healthier version, though the texture may differ slightly from the traditional deep-fried version.
Combine soy sauce, tomato ketchup, chili sauce, and a bit of vinegar or lemon juice for tanginess. Adjust the quantities to balance sweetness, saltiness, and spiciness according to your preference.
