Mushroom Manchurian

This dish is basically the same as the Gobi Manchurian (which I shall be posting pretty soon) with some tweaks here and there. Since I ran out of spring onions, I tried this Manchurian with coriander leaves & even though the Indo-Chinese essence is kind of missing, the coriander does provide a neat flavour. This one is cooked to a dry state & can be served as the perfect appetizer to go with your hubby’s drink!!!! ;)

Ingredients

• 200 gms Button mushroom sliced
• 1 tsp. Pepper powder
• 3 tbsp. Rice flour
• 3 tbsp. flour
• 3 tbsp. Corn flour
• Salt accordingly
• 1 tsp. Kashmiri chilli powder
• 1 tsp. red chilli powder
• A pinch of red/orange food colour (optional)
• 1 Egg (optional) or water as required
• Oil for deep frying ½ cup
• 2 Onions medium chopped
• 3-4 garlic cloves minced
• 2 tsp. soya sauce
• 2 -3 Green chillies split
• 2 tsp. tomato paste
• Coriander leaves to garnish

Heat a deep bottom pan with oil. Meanwhile, in a bowl, mix rice flour, flour, corn flour, pepper powder, chilli powder, food colour (optional), egg (optional) and water. Dip the mushrooms in the batter.

When the oil is hot, fry the mushrooms till golden brown. Drain them on a paper towel and keep it aside.

Keep aside 2 tbsp. of the oil and discard the rest of the oil. Heat the oil and add onions, garlic and green chillies. Saute till the onions turn translucent.

 Add the soya sauce and stir for a while. Add tomato paste and 1 tsp. tomato sauce and sauté for a minute. Add a pinch of ajinomoto (optional).

Add the fried mushroom and stir well until well coated. Add coriander leaves and stir for a while. Check for salt and pepper.

Garnish with coriander leaves and enjoooyyyyy!!!!!