Mushroom Manchurian

Ingredients:

4 tablespoons Corn Flour

2 tablespoons Maida Flour

250 gms (1/2 lb) Fresh Mushrooms

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

½ teaspoon Soy Sauce

Cooking Oil

Salt

4 tablespoons Water

For Sauté

  1/2 teaspoon Garlic Paste

 1/2 teaspoon Ginger Paste

 1 Green Chilli, finely chopped

 1 small Onion, finely chopped

 2 tablespoons finely chopped Spring Onion 

 2 tablespoons Cooking Oil

 1½ tablespoons Soy Sauce

 1/2 tablespoon Chilli Sauce

  2 tablespoons Tomato Ketchup

  Salt

Method for Manchurian:

1. Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.
   

   
2. Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.
   

   
3. Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.
   

   

   Method for Sauté:

1. Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.
   

   
2. Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.
3. Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.