Mushroom Manchurian

Gobhi Manchurian is an Indian Chinese fried cauliflower food item popular in India.

Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.(source : wiki)

For Batter

4 tablespoons Corn Flour

2 tablespoons Maida Flour

250 gms Fresh Mushrooms (white button mushrooms)

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

½ teaspoon Soy Sauce

Cooking Oil

Salt

4 tablespoons Water

For Sauté

1 tablespoon ginger chopped

1 tablespoon garlic chopped

2 Green Chillies, 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 :

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.

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.

Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.

Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.

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