Mashroom Manchurian (Dry)

Description

Mushroom Manchurian (Dry) is a flavorful Indo-Chinese fusion dish made with battered and fried mushrooms tossed in a spicy, tangy sauce. Popular as a street-style starter in Tamil Nadu and Andhra Pradesh, it offers a meaty bite and bold seasoning without any gravy, making it a favorite snack or appetizer.

Whole or halved button mushrooms are coated in a cornflour-based batter, deep-fried until crisp, and then stir-fried on high heat with garlic, green chilies, ginger, capsicum, and spring onions. A quick toss in soy sauce, chili sauce, and vinegar gives the mushrooms their signature glossy coating and sharp flavor, balanced with a sprinkle of black pepper or crushed red chilies.

Mushroom Manchurian (Dry) remains a popular choice in Indo-Chinese food stalls and modern cafés in cities like Chennai, Coimbatore, and Vijayawada, and is well-loved among vegetarian fusion food lovers in Mississauga, Brampton, and Scarborough.