200 gms Mushrooms, cleaned and quartered
Oil for deep frying
1 cup maida / All purpose flour
3 tbsp corn flour
2 tsp chilli powder (Adjust acc to taste)
1 tsp Ginger garlic paste
Salt to taste
1/2 tbsp corn flour dissolved in 1/2 cup water
1/4 tsp Ajinomoto
2 tbsp Soya Sauce
2 tbsp Tomato Sauce
2 tbsp Chilli Sauce
8 Garlic cloves ,thinely sliced
4 Green chillies ,chopped
1 tsp ginger, Grated
5 Spring onions ,thinly sliced
1 Capsicum ,cubed
2 tsp oil
Salt to taste
Spring onions- for garnishing
Mix corn flour,maida, salt,chilli powder,ginger garlic paste & water to make a medium batter.Mix well and make sure lumps are not there.Keep it aside.
Dip the mushroom in the batter, deep fry in oil on medium heat, till they turn golden and crisp,takes about 4-5 minutes . Drain and place them on a kitchen towel to absorb excess oil and keep aside.
Heat 2 tsp oil in a pan, add grated ginger,sliced garlic, sliced green chillies,chopped onion and sauté for a minute till onion turns transparent.Add salt and spring onions and capsicum and stir fry for 2-3 minutes till its skin starts to wilt.
Add all sauces & ajinomoto and mix well.Add 1-1/2 cups water and bring to a boil. Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil.Boil till the gravy becomes transparent.Add the deep fried mushrooms.Boil for two more minutes and remove. Garnish with finely chopped spring onions.
Serve hot with fried rice or noodles.
Dry Manchurian can be made by omitting the gravy.
Make mushrooms as above and instead of adding water as above, add fried mushrooms and spring onions after adding the sauces.
Serve piping hot with toothpicks or miniforks and chilli sauce or tomato sauce