Mushroom Manchurian Recipe (Dry) | Indian Chinese | Indo Chinese

Give this lip smacking, super delicious and healthy Dry Mushroom Manchurian Recipe a try for an appetizer or even a side dish along with an Indo Chinese Meal like Hakka Noodles and Fried Rice.

Archana Doshi
938 ratings.

Manchurian Mushroom also popularly known as the Mushroom Chilli is a lip smacking Indian Chinese dish which can be prepared in just less than 15 minutes once you have all the ingredients prepped and kept.

Nutritionally, mushrooms are rich in essential trace minerals and protein. Mushroom are one of the major sources of Vitamin D making it essential to include in our diets. 

Serve Mushroom Manchurian Dry along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner.

If you like this recipe of Mushroom Manchurian Dry, here are a few more Asian Recipes.

Cuisine: Indo Chinese
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

10 M

Total in

20 M


6 Servings


  • 250 grams Button mushrooms , cut into half
  • 1 teaspoon Sesame (Gingelly) Oil
  • 1/2 cup Spring Onion (Bulb & Greens) , chopped
  • 1 inch Ginger , finely chopped
  • 2 Green Chillies , finely chopped
  • 4 cloves Garlic , finely chopped
  • For Sauce
  • 1 teaspoon Corn flour
  • 1 tablespoon Red Chilli sauce
  • 1 tablespoon Tomato Ketchup
  • 1 tablespoon Dark soy sauce
  • 1/2 cup Water
  • For Batter
  • 3 tablespoons Corn flour
  • 5 tablespoons All Purpose Flour (Maida)
  • 1/4 cup Water
  • 1 teaspoon Black pepper powder
  • Salt , to taste

How to make Mushroom Manchurian Recipe (Dry) | Indian Chinese | Indo Chinese

  1. To begin making the Mushroom Manchurian Dry recipe/ Mushroom Chilli, first prep the ingredients and keep them ready.

  2. Into a small mixing bowl, add the sauces - corn flour, red chilli sauce, tomato ketchup, soy sauce and water. Whisk all the sauces until well combined and keep aside.

  3. Into another bowl, add the corn flour, maida, water , salt and pepper. Mix well to combine and make a thick batter.

  4. Preheat paniyaram pan over medium heat and drizzle oil into cavities.

  5. Dip the cut mushrooms in batter and pan fry until golden brown & crisp. Add more oil if required while the mushrooms are getting pan fried.

  6. Next into a wok or a kadai, heat oil over medium heat. Add the ginger, garlic and saute for a few seconds.

  7. Add the spring onion, green chilli and saute for a few seconds. Stir in the sauce mixture we made earlier and allow it to thicken and come to a brisk bowl. 

  8. Stir in the pan fried mushrooms and toss on high heat for 2 minutes until you get a well coated Mushroom Manchurian. 

  9. Mushrooms get cooked very quickly and hence its important not to over cook them and shrink them into small sizes.

  10. Check the salt at this stage and adjust according to taste and sprinkle more spring onion greens.

  11. Once done, turn off the heat and transfer the Mushroom Manchurian/ Mushroom Chilli to a serving bowl and serve hot.

  12. Serve Mushroom Manchurian / Mushroom Chilli along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner. 

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