Long time no Indo-Chinese food right? I don’t know how could I let it pass without having posted anything Chinese on the blog for this long. That doesn’t actually mean I haven’t been making some amazing fried rice, noodles and such like. Don’t want to miss my every day food – do follow me on Instagram! My latest obsession has been with this out of the world low calorie mushroom manchurian dry recipe.
I chanced upon super fresh button mushrooms in a neighborhood veggie shop (beats all the chain stores!) and I immediately picked up a pack. I had no mood to make the usual like the Mushroom Salt & Pepper or Chettinad Mushroom or any kind of Mushroom Biryani. Suddenly I had a light bulb moment and wondered why not make Manchurian – it is more Indian than Chinese but qualifies to be one of the best Indo-Chinese dishes. I am not usually a fan of deep frying and avoid it like the plague. I again had a light bulb moment and decided to put my OTG to good use like in this Mushroom Tikka recipe. That’s how this low calorie mushroom manchurian dry was made.
Manchurian can be of two types – dry and gravy. Again I am not sure if this is an Indian thing but any multi-cuisine restaurant here has these options. This recipe for low calorie mushroom manchurian is dry and works best as an appetizer or a side dish to go with noodles or fried rice.
Just out of oven, mushrooms coated in flour are crisp and crunchy. With a simple sauce made with soy sauce, salt, sugar, pepper powder, garlic and chillies, the crispness is retained while adding a lot of bursting flavors. This recipe for low calorie mushroom manchurian dry is a keeper and replace the veggie with anything of your choice.
How to make Low Calorie Mushroom Manchurian Dry
📖 Recipe
Detailed step by step picture tutorial of making Low Calorie Mushroom Manchurian Dry
Wash, clean and wipe the mushrooms clean. Chop the length-wise into 3-4 pieces depending on the size.
Add all purpose flour, corn flour, salt, red chilli powder, ginger garlic paste and oil.
Add water little by little and mix everything together so that it coats the mushrooms. The batter should be thick and coat the mushrooms.
Line a baking tray with baking sheet and place the prepared mushrooms in a row, not very close together.
Bake in a preheated oven at 200°C for 12-15 mins until the mushrooms are golden brown top and bottom.
In a pan, heat oil. Add finely chopped garlic and green chillies. Fry for a few seconds.
Add cubed onions, fry for a couple of minutes on medium flame.
Next add cubed capscium, soy sauce, sugar, salt and pepper powder.
Mix everything and fry for 1-2 mins. Take note that the onions and capsicum should retain their crunchiness.
Add the oven baked mushrooms into the pan.
Toss it around until the mushrooms are coated in sauce. Garnish with chopped spring onions.
Serve warm or hot with noodles, fried rice or as appetizer.
Recipe Notes
Fresh mushrooms work better for this recipe. Make sure to wipe them clean and there is no moisture. Oven settings differ, keep a close eye on the mushrooms while baking. Mushrooms can be deep fried instead of being baked. Follow the same recipe but fry them in hot oil until golden brown. Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
