Mushroom Manchurian Recipe With Purti Sunlife Refined Sunflower Oil

For all mushroom lovers, this is another fantastic spicy Indo Chinese recipe of Mushroom Manchurian dry. A vegan dish. This is excellent with bread, veg fried rice and even Indian rotis accompanied with some schezwan sauce or even red chili sauce. Ingredients For The Batter ½ cup all-purpose flour 3 tablespoons corn flour (corn starch) 1 teaspoon Ginger-Garlic Paste ½ teaspoon black pepper powder or freshly crushed black pepper 1 teaspoon soya sauce ⅓ cup water or add as required salt & sugar as required For Mushroom Manchurian 200-250 grams white button mushrooms 3 to 4 small spring onions, finely chopped - reserve the greens for garnish 2 to 3 green chilies, finely chopped 2 teaspoon finely chopped garlic 2 teaspoon finely chopped ginger 1 teaspoon finely chopped celery, optional 1/2 teaspoon black pepper powder or crushed black pepper 1 tablespoon soy sauce 1 medium size green or yellow bell pepper, sliced, diced or chopped salt as required 4-5 tbsp purti sunflower oil Preparing Mushrooms • Take all the ingredients for making the batter in a bowl. • Add ⅓ cup water and make a smooth batter. Not too thick nor too thin. • Rinse, wipe and halve the mushrooms. • Heat purti sunflower oil for frying. Dip the mushroom in the batter & fry them till golden brown. Keep these aside. Making Mushroom Manchurian • Heat oil. Add the spring onion whites and stir fry them for a minute on a medium flame. • Now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens. • Stir fry these also for a minute on a medium flame. • Add the black pepper, salt, sugar and soya sauce. • Mix well. Add the fried mushroom to this sauce. • Stir so that the sauce coats the mushroom well • Serve mushroom manchurian dry hot garnished with chopped spring onion greens and celery.