MUSHROOM MANCHURIAN

Ingredients For batter:

Maida/All purpose flour - 4 tbsp

Corn flour - 2 tbsp

Pepper powder - 1 tsp

Soya sauce - 1tsp

Ginger- garlic paste - 1 tsp

Salt - according to taste

water

For gravy:

Spring onions (white part) - 5 to 6 thinly sliced, reserve the green part for garnishing.

Chopped  onion - 1/2 cup 

Green chillies - 4 chopped

Garlic - 5 to 6 cloves thinly sliced

Ginger - 1/2 inch finely grated

Capsicum - 1 large, cubed

Tomato sauce - 4 tbsp

Chilly sauce - 2 tbsp

Soya sauce - 2 tbsp

Cornflour - 1/2 tbsp dissolved in 1/2 cup of water

vegetable oil - 1tbsp

Salt -according to taste

Preparation

In a bowl, combine maida, cornflour, pepper powder,ginger-garlic paste, soya sauce, salt and water. Mix well and make sure there are no lumps. 

The batter consistency should be thick like a dosa batter. Dip the mushrooms in the batter and coat them well. 

Heat enough oil in a pan and deep fry the battered mushrooms in batches to turn golden and crispy. Drain and place the mushrooms on a kitchen towel. 

Prepare the sauce by heating 1 tbsp of oil in a wok on medium heat. Add garlic and saute them for a min. 

Then add onions, spring onion whites, ginger and saute till the onions turn light golden brown in color. 

Now add the cubed bell pepper and green chillies and saute for 2 mins. 

Add in the tomato sauce, chilli sauce, soya sauce and mix well. 

Reduce the heat and add the cornflour dissolved in water slowly. 

Keep stirring till the sauce thickens. 

After a min, the sauce becomes transparent. 

Now increase the flame to high heat and add in the fried mushrooms, toss them and mix well until the mushrooms are completely coated with the sauce. 

Garnish with chopped spring onion greens . Or chopped coriander .