No fry vegan mushroom manchurian – indo chinese

Forget gobi and paneer manchurian for a moment and make way for this uber delicious no fry vegan mushroom manchurian – indo chinese. I am so excited to share this one with you today , the best ever Manchurian till date . Seriously guys the best healthier Manchurian recipe I have ever made. It’s not deep-fried but crispy in every bite . Absolutely a must try if you like making healthier recipes without compromise on deliciousness .

Makes an excellent appetizer and even if you make it ahead of time , it still remains yum until serving . Please go through the entire post for tips , tricks and the recipe. 

So yesterday I got this big pack of baby Portobello mushrooms . And I had this idea on my mind forever about making mushroom Manchurian . But as you know I can never think straight. I have successfully reduced deep frying , everything I make which needs frying is baked or made in my favorite appe pan now. If you are following me , then you already know how much I love the brilliant appe pan. So I had to make these mushrooms in the appe /ebelskiver pan 🙂

My previous recipes –  no fry vegan manchurian gravy and the hariyali kebabs are delicious to the core but not deep fried but made using the appe/ebelskiver pan. 

I absolutely vouch for it , but if you do not own one , you can bake them too . 

They are saucy , crunchy , spicy – i mean full of freaking flavors. 

Let’s begin!

The star of the recipe – Mushrooms!!!

Clean your mushrooms nicely before using. Never I mean never soak or rinse them. Mushrooms are like sponges. They will absorb anything and you do not want watery , slimy end product. 

To make your life easier , here is a link – how to perfectly clean mushrooms . 

I like to damp a wash cloth and rub the mushrooms gently. I even use a clean toothbrush which I keep exclusively only for cleaning food’s to gently rub off the dirt if any.

If you do not have baby portobello mushrooms , feel free to use your favorite. Quarter it up if you are using big ones. I thought baby mushrooms just fit perfectly in my appe pan . 

I have marinated the mushrooms (optional) but remember I said mushroom are like sponges.. they just become so much more flavorful on marinating.

Threw in some colorful peppers and onions as you do for classic manchurian .

Set up a coating work station – this does the trick guys!

Easy steps below making a great outcome .

Step 1 -Put on some music

Step 2 – dust each mushroom with cornflour .

Step 3- Dunk it in flaxseed meal slurry .

Step 4- Coat it well with the panko bread crumbs .

Step 5 – keep aside on a large plate .

Don’t get paranoid if you do not have flaxseed meal or panko bread crumbs. I have mentioned all the substitutes in the notes below. 

Covered mushrooms all set to be appe fried .

Crunchy munchy mushrooms!!

At this point you can transfer the cooked mushrooms in an airtight container after completely cooled and  covered with sealed plastic wrap . It will stay good for upto 2 days. Isn’t  that a good news for a coming up party!!!

or make it right away like I did – 

Tossed in the sauces and Bammmmm!!

You might like the Hariyali kebabs as well – click here for the link

Enjoy the recipe 🙂

No fry vegan mushroom manchurian - indo chinese

No fry mushroom manchurian makes an excellent appetizer - enjoy it guilt free

Print

Course Appetizer

Cuisine Asian, indo-chinese

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 servings

Author Khushboo Kothari

Ingredients

• 160 grams/ 15 cleaned Portobello mushrooms
• 100 grams other veggies like onions mixed bell peppers cubed
• 5 spring onions white part finely chopped or ½ cup chopped any onions
• 1 chilly deseeded and roughly sliced optional
• 1 tablespoon chopped garlic
• 2 teaspoon grated fresh ginger
• 1 tablespoon cooking oil
• For marinating
• 1 teaspoon soy sauce
• ½ teaspoon hot sauce / chilly sauce
• Dash of pepper
• For coating
• 4 tablespoon corn flour / corn starch
• 2 tablespoon flaxseed meal *
• 7 tablespoon warm water
• 8 tablespoon or more panko bread crumbs *
• For the sauce
• 2 tablespoon ketchup *
• 1 tablespoon hot sauce / chilly sauce of your choice
• 2 tablespoon dark soy sauce
• 1 teaspoon rice vinegar *
• ½ teaspoon corn starch / corn flour
• ¼ cup water
• 2 pinches pepper
• For the garnish
• Fistful of chopped green part of spring onions
• Sprinkle of sesame seeds

Instructions

1. Marinate the mushrooms in the mentioned ingredients for 15 minutes.
2. Meantime add the flaxseed meal to the warm water . Mix it well and let it stand for 2 minutes.
3. It will thicken up like a gel .
4. Now mix all ingredients called for the sauce in a bowl and keep it ready.
5. Now prepare your dipping station for coating the marinated mushrooms as shown and explained above in the post.
6. Heat the appe pan / ebelskiver pan on low medium heat. I set it at 3 . Brush it lightly with oil .

7. Place the coated mushrooms in the pan and cook 8-10 minutes each side until a bit brown and tender .

8. Repeat for other batches.

9. While the mushrooms are cooking, In a non stick pan or a wok add 1 tablespoon cooking oil.

10. Once heated add in the chopped spring onions , let it cook for 1 minute until translucent and soft.
11. Now add in the ginger and garlic , saute it for 20 seconds.
12. Add in the cubed veggies. Cook them for 30 seconds.
13. Now add in the sauce mixture , stirring continuously as it tends to splutter.
14. Cook it for 30 seconds.
15. Now add in the mushrooms and mix it gently until well coated with sauce .
16. Taste test and add salt only if needed. I did not add any.
17. Sprinkle some sesame seeds and green part of spring onions for garnish.
18. Enjoy it hot and guilt free!

Recipe Notes

Use mushroom of your choice . Simply quarter them if they are big.
Use chilly sauce of your choice . I have used siracha
Use toasted bread crumbs or mix of fresh bread crumbs and raw/semolina to substitute panko
Substitute flaxseed meal slurry with equal mix of corn starch and all purpose flour/ maida slurry. 2 tablespoon each with some water to form a thin coating batter.
Spice level of this recipe is 4 on 5 , 5 being hot.
Adjust spice accordingly

Don’t have a ebelskiver / appe pan – then bake it 

Place it on pan covered with foil and lightly sprayed .

Bake it on middle rack  on 400 deg f / 200 deg c for 15 -20 minutes , flipping midway until lightly brown .

Care for a bite!! 

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Hope you like this recipe and do give it a try.

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