Stuffed mushroom Manchurian.I often make Manchurians with veggies like cauliflower, mushroom, mixed veggies, soya chunks and paneer / cottage cheese. But when I watched this recipe on YouTube, I was like wow!! this is amazing, just loved the variation. I instantly decided to make this recipe and it turned out really juicy and filled with flavors. The recipe adapted from one of my favorite YouTuber Sanjay Thumma.
Let’s see the procedure,
[recipe title=”Stuffed mushroom Manchurian” servings=”4-5″ time=”60mins” difficulty=”easy”]
|Ginger garlic paste||½ tsp|
|Coriander leaves||1 tbsp (chopped)|
|Corn flour||2 tbsp|
|Pepper powder||to taste|
|All purpose flour / maida||½ cup|
|Corn flour||½ cup|
|Salt and pepper powder||to taste|
|Ginger||3 tbsp (chopped)|
|Garlic||3 tbsp (chopped)|
|Spring onion||1 bunch|
|Soy sauce||2 tbsp|
|Tomato ketchup||2 tbsp|
|Chili powder||to taste|
|Oil||for deep frying|
Wash and dry the mushroom, remove the stalk and keep it aside. Chop the stem as small as possible, add mashed potato, ginger garlic paste, chopped green chili, chopped coriander leaves, corn flour, salt, and pepper. Mix well and stuff the potato mixture into the mushroom cavities and keep it aside. In a bowl add the all purpose flour, corn flour, salt, and pepper powder, mix well. Add water and make it into a thick slurry. Now deep the stuffed mushroom one at a time and deep fry it in hot oil and keep it aside. Place a pan on medium heat, add oil. Once the oil is hot add the chopped ginger and garlic, saute it for a minute and add chopped onion, green chili, chopped spring onion (white part), chopped coriander leaves and fry for 2 more minutes. Now add the sauces, adjust the salt and pepper, add sugar, MSG, chili powder and mix well. If needed add water. Add the leftover batter (if you want to make it dry, leave this step). Add the fried mushrooms, toss it gently, add chopped spring onion and serve it as a starter or with fried rice or noodles.
Quick sneak peak at the entire process..