Crispy crunchy guilt-free Low Calorie Mushroom Manchurian Dry recipe with step by step pictures and easy to follow recipe!
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
Low Calorie Mushroom Manchurian Dry
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
For Batter -
- 200 grams Button Mushrooms
- ¼ cup All Purpose Flour
- 1 tablespoon Corn Flour
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Ginger Garlic Paste
- 1 teaspoon Oil
- ¼ cup Water (more or less)
For Mushroom Manchurian –
- 1 tablespoon Finely Chopped Garlic
- 1 -2 Finely Chopped Chillies
- 1 tablespoon Oil
- ¼ cup Cubed Onions
- ¼ cup Cubed Capsicum
- 1 teaspoon Sugar
- 2 teaspoon Soy Sauce
- ½ teaspoon Black Pepper Powder
- Salt as needed
- Chopped Spring Onions for garnish
- 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 and capsicum, fry for a couple of minutes on medium flame.
- Next add soy sauce, sugar, salt and pepper powder. Mix everything and fry for 1-2 mins.
- 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.
Detailed step by step picture tutorial of making Low Calorie Mushroom Manchurian Dry
1. Wash, clean and wipe the mushrooms clean. Chop the length-wise into 3-4 pieces depending on the size.
2. Add all purpose flour, corn flour, salt, red chilli powder, ginger garlic paste and oil.
3. Add water little by little and mix everything together so that it coats the mushrooms. The batter should be thick and coat the mushrooms.
4. Line a baking tray with baking sheet and place the prepared mushrooms in a row, not very close together.
5. Bake in a preheated oven at 200°C for 12-15 mins until the mushrooms are golden brown top and bottom.
6. In a pan, heat oil. Add finely chopped garlic and green chillies. Fry for a few seconds.
7. Add cubed onions, fry for a couple of minutes on medium flame.
8. Next add cubed capscium, soy sauce, sugar, salt and pepper powder.
9. Mix everything and fry for 1-2 mins. Take note that the onions and capsicum should retain their crunchiness.
10. Add the oven baked mushrooms into the pan.
11. Toss it around until the mushrooms are coated in sauce. Garnish with chopped spring onions.
12. Serve warm or hot with noodles, fried rice or as appetizer.
- 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 🙂
I love any mushroom recipe! This one I like because it is baked instead of fried. Thanks for sharing.
We love here too, especially since it is baked 🙂 Thank you!
[email protected] and TraceyDelaplainMD.com
Brilliant! I want to try this with every vegetable. Have you tried it with cauliflower? I think I might blanch the cauliflower first. I'll let you know and give you credit when I try it. I rarely get inspired but this inspired me.
Hi Tracey, Cauliflower Manchurian is one of the most popular recipes and my Mushroom Manchurian is kind of inspired from that. Yes, you should blanch them first and I know for sure it works. Let me know how you liked it ?
[email protected] and TraceyDelaplainMD.com
Oh great. I'll take a look and try it. I think I'll put a Mexican spin on it! I'm exploring Mexican-Asian fusion cuisine.
I am eager to see how you make it 🙂
I'm drooling at your pictures..Delicious..I can finish it off that bowl
Thanks dear 🙂
The first time I tasted mushroom (was at some restaurant), it had a very weird taste. I avoided mushrooms since then. Last month, when we went camping, my friend brought some marinated mushrooms and we grilled them. She force-fed me the first piece. It was sooo yumm. So soft and moist. It dawned on me what I was missing girl. ? She also picked it from her local farm. I have tried a few mushroom dishes since then. Will try this. Any tips to find fresh ones?
Even I had a very bad experience trying mushrooms for the first time. The trick is to get fresh ones for them to not taste too leathery and smell different 🙂 For selecting button mushrooms, I go by the ones that are whitish. Also, they dont have dark brown gills underneath. When fresh, the gills are almost pale white or light brown. Then again, I see only button and oyster mushrooms here 🙂
Thanks da. I will keep these things in my mind when I go mushroom hunting next time. 🙂
sure Jo 🙂
Liz @ spades, spatulas, and spoons
Looks absolutely delicious, I will be trying this with both mushrooms and cauliflower.
Thanks Liz, glad you like it 🙂
Wow! This dish sounds amazing!! I love anything manchurian and I love mushrooms!
Thanks Jhuls 🙂
Sounds absolutely delicious!
Thanks Sumith 🙂
I have never cooked mushrooms like this but it looks absolutely delicious! The flavors sounds fantastic and the dish is light but full of taste! Happy Fiesta Friday 🙂
It really is very delicious, you should try this Petra 🙂
Angie | Fiesta Friday
This sounds wonderful! Looks absolutely mouthwatering! ??
Thank you Angie 🙂
Loved the information that you shared.
I’m making this now, I’m really excited.
However, my mushrooms have boon in the oven for over 20 minutes now and the batter is barely getting cooked…
As the mushrooms tend to leave a lot of water while cooking, the baking time varies. Hope you had a good outcome!