Low Calorie Mushroom Manchurian Dry

Cripsy 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 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.

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 – 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.

Mushroom Manchurian

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.

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 –
Print Recipe
Low Calorie Mushroom Manchurian Dry
Cripsy crunchy guilt-free Low Calorie Mushroom Manchurian Dry!
Mushroom Manchurian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For Batter -
  • 200 grams Button Mushrooms
  • 1/4 cup All Purpose Flour
  • 1 tbsp Corn Flour
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Ginger Garlic Paste
  • 1 tsp Oil
  • 1/4 cup Water (more or less)
For Mushroom Manchurian –
  • 1 tbsp Finely Chopped Garlic
  • 1 -2 Finely Chopped Chillies
  • 1 tbsp Oil
  • 1/4 cup Cubed Onions
  • 1/4 cup Cubed Capsicum
  • 1 tsp Sugar
  • 2 tsp Soy Sauce
  • 1/2 tsp Black Pepper Powder
  • Salt as needed
  • Chopped Spring Onions for garnish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For Batter -
  • 200 grams Button Mushrooms
  • 1/4 cup All Purpose Flour
  • 1 tbsp Corn Flour
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Ginger Garlic Paste
  • 1 tsp Oil
  • 1/4 cup Water (more or less)
For Mushroom Manchurian –
  • 1 tbsp Finely Chopped Garlic
  • 1 -2 Finely Chopped Chillies
  • 1 tbsp Oil
  • 1/4 cup Cubed Onions
  • 1/4 cup Cubed Capsicum
  • 1 tsp Sugar
  • 2 tsp Soy Sauce
  • 1/2 tsp Black Pepper Powder
  • Salt as needed
  • Chopped Spring Onions for garnish
Mushroom Manchurian
Instructions
  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. Add cubed onions and capsicum, fry for a couple of minutes on medium flame.
  7. Next add soy sauce, sugar, salt and pepper powder. Mix everything and fry for 1-2 mins.
  8. Add the oven baked mushrooms into the pan. Toss it around until the mushrooms are coated in sauce. Garnish with chopped spring onions.
  9. Serve warm or hot with noodles, fried rice or as appetizer.

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 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.

Mushroom Manchurian

Note –
  • 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.

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Taking this to Fiesta Friday #179 and co-hosts this week are Petra @ Food Eat Love and Laura @ Feast Wisely 🙂

21 thoughts on “Low Calorie Mushroom Manchurian Dry

    1. 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 😊

  1. 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?

    1. 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 🙂

  2. 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 🙂

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