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    Home ยป Recipes ยป Starters | Appetizers

    Low Calorie Mushroom Manchurian Dry

    Published: Jul 7, 2017 ยท Modified: Jul 30, 2021 by Ramya ยท 27 Comments

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    Crispyย crunchy guilt-free Low Calorie Mushroom Manchurian Dry recipe with step by step pictures and easy to follow recipe!

    Mushroom Manchurian

    Long time no Indo-Chinese food right? I donโ€™t know how could I let it pass without having posted anything Chinese on the blog for this long. That doesnโ€™t actually mean I havenโ€™t been making some amazing fried rice, noodles and such like. Donโ€™t want to miss my every day food โ€“ do follow me on Instagram! My latest obsession has been with this out of the world low calorie mushroom manchurian dry recipe.

    Mushroom Manchurian

    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 โ€“ 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. Thatโ€™s how this low calorie mushroom manchurian dry was made.

    Mushroom Manchurian

    Manchurian can be of two types โ€“ 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.

    Mushroom Manchurian

    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.

    Mushroom Manchurian

    How to make Low Calorie Mushroom Manchurian Dry

    ๐Ÿ“– Recipe

    Mushroom Manchurian

    Low Calorie Mushroom Manchurian Dry

    Ramya
    Cripsy crunchy guilt-free Low Calorie Mushroom Manchurian Dry!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Side Dishes, Snack, Appetizer
    Cuisine Chinese
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Batter -

    • 200 grams Button Mushrooms
    • ยผ cup All Purpose Flour
    • 1 tablespoon Corn Flour
    • ยฝ teaspoon Red Chilli Powder
    • ยฝ teaspoon Ginger Garlic Paste
    • 1 teaspoon Oil
    • ยผ cup Water (more or less)

    For Mushroom Manchurian โ€“

    • 1 tablespoon Finely Chopped Garlic
    • 1 -2 Finely Chopped Chillies
    • 1 tablespoon Oil
    • ยผ cup Cubed Onions
    • ยผ cup Cubed Capsicum
    • 1 teaspoon Sugar
    • 2 teaspoon Soy Sauce
    • ยฝ teaspoon Black Pepper Powder
    • Salt as needed
    • Chopped Spring Onions for garnish
    Prevent your screen from going dark

    Instructions
     

    • 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 200ยฐC 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.
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    Mushroom Manchurian

    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 200ยฐC 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.

    Mushroom Manchurian

    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, donโ€™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 ๐Ÿ™‚

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    Reader Interactions

    Comments

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    1. Suchitra

      July 07, 2017 at 8:17 pm

      I love any mushroom recipe! This one I like because it is baked instead of fried. Thanks for sharing.

      Reply
      • chcooks

        July 10, 2017 at 6:50 pm

        We love here too, especially since it is baked ๐Ÿ™‚ Thank you!

        Reply
    2. [email protected] and TraceyDelaplainMD.com

      July 07, 2017 at 8:57 pm

      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.
      Thanks,
      Tracey @MyBajaKitchen

      Reply
      • chcooks

        July 07, 2017 at 9:00 pm

        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 ?

        Reply
        • [email protected] and TraceyDelaplainMD.com

          July 08, 2017 at 8:25 pm

          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.

          Reply
          • chcooks

            July 10, 2017 at 6:49 pm

            I am eager to see how you make it ๐Ÿ™‚

            Reply
    3. lathiya

      July 08, 2017 at 1:37 am

      I'm drooling at your pictures..Delicious..I can finish it off that bowl

      Reply
      • chcooks

        July 10, 2017 at 6:49 pm

        Thanks dear ๐Ÿ™‚

        Reply
    4. Jo

      July 08, 2017 at 2:16 am

      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?

      Reply
      • chcooks

        July 11, 2017 at 6:55 pm

        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 ๐Ÿ™‚ 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 ๐Ÿ™‚

        Reply
        • Jo

          July 12, 2017 at 1:42 am

          Thanks da. I will keep these things in my mind when I go mushroom hunting next time. ๐Ÿ™‚

          Reply
          • chcooks

            July 12, 2017 at 8:05 pm

            sure Jo ๐Ÿ™‚

            Reply
    5. Liz @ spades, spatulas, and spoons

      July 09, 2017 at 2:32 am

      Looks absolutely delicious, I will be trying this with both mushrooms and cauliflower.

      Reply
      • chcooks

        July 10, 2017 at 6:48 pm

        Thanks Liz, glad you like it ๐Ÿ™‚

        Reply
    6. Jhuls

      July 09, 2017 at 4:02 pm

      Wow! This dish sounds amazing!! I love anything manchurian and I love mushrooms!

      Reply
      • chcooks

        July 10, 2017 at 6:47 pm

        Thanks Jhuls ๐Ÿ™‚

        Reply
    7. Sumith

      July 10, 2017 at 9:25 am

      Sounds absolutely delicious!

      Reply
      • chcooks

        July 10, 2017 at 6:46 pm

        Thanks Sumith ๐Ÿ™‚

        Reply
    8. petra08

      July 11, 2017 at 1:26 am

      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 ๐Ÿ™‚

      Reply
      • chcooks

        July 11, 2017 at 6:59 pm

        It really is very delicious, you should try this Petra ๐Ÿ™‚

        Reply
    9. Angie | Fiesta Friday

      July 12, 2017 at 10:55 pm

      This sounds wonderful! Looks absolutely mouthwatering! ??

      Reply
      • chcooks

        July 24, 2017 at 2:04 pm

        Thank you Angie ๐Ÿ™‚

        Reply
    10. Agromania Herbals

      March 29, 2022 at 4:05 pm

      Loved the information that you shared.

      Reply
    11. Angela

      April 21, 2022 at 9:54 pm

      Iโ€™m making this now, Iโ€™m really excited.
      However, my mushrooms have boon in the oven for over 20 minutes now and the batter is barely getting cookedโ€ฆ

      Reply
      • Ramya

        April 23, 2022 at 6:50 pm

        Hi Angela,
        As the mushrooms tend to leave a lot of water while cooking, the baking time varies. Hope you had a good outcome!

        Reply
    12. Madras Tiffins

      April 01, 2025 at 5:06 pm

      5 stars
      This looks absolutely delicious! Love the baked version for a healthier twist while keeping the crunch and flavors intact.

      Reply
      • Ramya

        April 02, 2025 at 11:43 am

        thank you ๐Ÿ™‚

        Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart ๐Ÿ™‚ I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me โ†’


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