Mushroom manchurian recipe with purti sunlife refined sunflower oil

For all mushroom lovers, this is another fantastic spicy Indo Chinese recipe of Mushroom Manchurian dry. A vegan dish. This is excellent with bread, veg fried rice and even Indian rotis accompanied with some schezwan sauce or even red chili sauce.

Ingredients
For The Batter
½ cup all-purpose flour
3 tablespoons corn flour (corn starch)
1 teaspoon Ginger-Garlic Paste
½ teaspoon black pepper powder or freshly crushed black pepper
1 teaspoon soya sauce
⅓ cup water or add as required
salt & sugar as required

For Mushroom Manchurian
200-250 grams white button mushrooms
3 to 4 small spring onions, finely chopped – reserve the greens for garnish
2 to 3 green chilies, finely chopped
2 teaspoon finely chopped garlic
2 teaspoon finely chopped ginger
1 teaspoon finely chopped celery, optional
1/2 teaspoon black pepper powder or crushed black pepper
1 tablespoon soy sauce
1 medium size green or yellow bell pepper, sliced, diced or chopped
salt as required
4-5 tbsp purti sunflower oil

Preparing Mushrooms
• Take all the ingredients for making the batter in a bowl.
• Add ⅓ cup water and make a smooth batter. Not too thick nor too thin.
• Rinse, wipe and halve the mushrooms.
• Heat purti sunflower oil for frying. Dip the mushroom in the batter & fry them till golden brown. Keep these aside.

Making Mushroom Manchurian
• Heat oil. Add the spring onion whites and stir fry them for a minute on a medium flame.
• Now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
• Stir fry these also for a minute on a medium flame.
• Add the black pepper, salt, sugar and soya sauce.
• Mix well. Add the fried mushroom to this sauce.
• Stir so that the sauce coats the mushroom well
• Serve mushroom manchurian dry hot garnished with chopped spring onion greens and celery.