Dry Mushroom Manchurian Indo-Chinese
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Crisp mushrooms tossed in chilli-garlic Manchurian sauce — dry Indo-Chinese mushroom Manchurian.
Mushroom manchurian is dry and crisp when it is made right. Air-fry coated mushrooms first, then toss them with the sauce and spring onion at the last minute. Button mushrooms from any vegetable shop work, and a single batch serves two to three people as a starter.
Ingredients
How to Make It
Air-fry coated mushrooms.
Stir-fry veg sauce.
Toss mushrooms; finish spring onion.
Nutrition per serving
* Approximate values per serving
Health Benefits
Air-fry mushrooms instead of deep fry. Sauce measured; serve hot.
Mushrooms hold their shape under high heat and soak up sauce, so a modest amount of sauce flavours the plate.
Pro Tips
- →Dry mushrooms.
- →Hot wok.
- →Sauce not watery.
- →Wipe the mushrooms clean instead of washing them, water makes them soggy.
- →Cook them in batches so they brown, not steam.
- →Toss with the sauce just before serving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Cornflour: about 381 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Gravy version.
- 2Schezwan.
- 3Add some paneer cubes to the same recipe for more protein.
Frequently Asked Questions
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