Anyone UN agency likes Mushrooms, can love Mushroom geographical region to its death. it's made in fat-soluble vitamin and mushroom geographical region dry is one among the most effective ways that to gorge on its goodness whereas pleasing style buds with its spicy style. to boot, they're made supply of supermolecule and thence it’s appropriate to be served to children. it's an excellent party food and brings a welcome modification from routine Gobi geographical region.
| Mushroom Manchurian |
Ingredients :---
- 4 Tablespoons Corn Flour
- 2 tablespoons Maida Flour
- 250 gms (1/2 lb) recent Mushrooms (white button mushrooms)
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Ginger Paste
- ½ teaspoon soy
- Cooking Oil
- Salt
- 4 tablespoons Water
For Sauté:---
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Ginger Paste
- 1 inexperienced chilly, finely cut
- 1 tiny Onion, finely cut
- 2 tablespoons finely cut onion
- 2 tablespoons vegetable oil
- 1½ tablespoons soy
- 1/2 tablespoon chilly Sauce
- 2 tablespoons catsup
- Salt
Method for Manchurian:---
- Wash and clean mushrooms to get rid of any dirt. Dry them with room towel and cut them into medium items.
- Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy, salt and four tablespoons water in an exceedingly bowl. combine and create a medium thick batter. Dip mushrooms items in ready batter and coat them with it.
- Heat oil in an exceedingly deep Kam-Tai (pan). Deep fry them over medium flame till they solely began to flip lightweight golden brown. don't deep fry them durable otherwise they begin to unleash the water and oil could also be splatter. Take them out from oil and drain excess oil.
Method for Sauté::---
- Wash and clean mushrooms to get rid of any dirt. Dry them with room towel and cut them into medium items.
- Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy, salt and four tablespoons water in an exceedingly bowl. combine and create a medium thick batter. Dip mushrooms items in ready batter and coat them with it.
- Heat oil in an exceedingly deep Kam-Tai (pan). Deep fry them over medium flame till they solely began to flip lightweight golden brown. don't deep fry them durable otherwise they begin to unleash the water and oil could also be splatter. Take them out from oil and drain excess oil.
Here is a video for the above recipe...
