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

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.

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

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

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.

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

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. 

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

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

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

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

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.