Cooking is so much fun when you just pick out random ingredients in the kitchen and turn it into a lovely dish. This is exactly one of those recipes.
Manchurian does not always need to be fried balls of grated veggies or meat with a cornflour thickened gravy – that is also yum. But when you want something different and delicious, try this manchurian twist with whole vegetables. In this recipe, I have used mushroom (my fav) and baby corn.
You can enjoy this dish best with some sticky rice or even plain boiled rice. You can even relish it with boiled noddles.
1. Mushroom – 150 gms (1 packet), stalks removed, chopped into four
2. Babycorn – 10-12 pieces, tip of both ends sliced, then chopped into medium size pieces
3. Spring Onions – 2 bulbs, finely chopped
4. Spring Onion greens – 2 stalks, finely chopped
5. Ginger – garlic paste/ pounded – 2 tsp
6. Rice flour – half cup
7. Semolina (Suji)- 2 tbsp
8. Corn flour – 2 tbsp
9. Soy sauce – 1 tbsp
10. Sweet Chilli sauce – 1 tbsp
11. Salt – 1 tsp and to taste
12. Pepper powder – half tsp
13. Oil – 2 cups for deep frying + 2 tbsp
Mix the flours – rice flour, semolina and cornflour together in a bowl.
Add salt and pepper powder.
Add just enough water to make a thick batter. The batter should be thick so that it can coat the vegetables well.
Next, add 1 tsp of ginger-garlic paste to the batter and mix well.
Add the chopped mushroom and baby corn pieces to the batter and mix well to coat each vegetable with the batter.
Heat 2 cups oil in a deep saucepan for deep frying.
Fry the coated mushrooms and baby corn pieces in batches until they turn slightly golden brown. Drain and keep aside.
In another saucepan, heat 2 tbsp of oil.
Add the finely chopped spring onions and sauté for a few minutes on medium-high heat.
Add the remaining ginger-garlic paste and sauté for another minute.
Add soy sauce and sweet chilli sauce. Also add salt to taste.
Now add the fried mushrooms and baby corns and mix well.
Check the seasoning and serve with sticky rice.