Mushroom Manchurian: Indo-Chinese Fusion Recipe

Updated on January 22, 2020
rajan jolly profile image

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Mushroom Manchurian is a crispy, spicy dish.
Mushroom Manchurian is a crispy, spicy dish. | Source

The Indo-Chinese cuisine was developed by Chinese people who migrated to India from the northern Chinese states. Once in India, the newly arrived Chinese began using local ingredients and incorporating local flavors into their cooking.

Manchurian is an Indo-Chinese dish that bears no resemblance to traditional Chinese cuisine. Crisply fried vegetables like carrots, cabbage, cauliflower, or mushrooms are coated in a thick, spicy sauce.

Mushrooms are a nutritionally rich food. Besides being low in fat, they are rich in antioxidants, fiber, and protein, and they provide several health benefits. Here is an article on the health benefits of mushrooms that you may like to read.

In this recipe, we are using mushrooms as the main vegetable, but you may replace them with any other vegetable—or you may even replace them with chicken.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves four people


  • Vegetable oil, for frying
  • 200 grams button mushrooms, cleaned and washed, stalks chopped off
  • 2 spring onions, leaves and bulbs chopped
  • 2 bell peppers, deseeded and cut into squares
  • 3 tablespoons arrowroot
  • 4 tablespoons green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 tablespoon garlic paste
  • 2 to 3 teaspoons hara dhania (cilantro), chopped
  • 1 tablespoon tomato ketchup
  • 1 tablespoon soya sauce
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 3/4 teaspoon salt


  1. Put the mushrooms in a large bowl. Ensure they are wet. Add the arrowroot, 1/2 teaspoon ginger paste, 1/2 tablespoon garlic paste, and some chopped green chilies. Mix until they combine nicely, then add a little water and stir until the arrowroot paste coats all the mushrooms nicely. Set aside.
  2. Heat oil on medium heat, then reduce heat to low. Drop in the coated mushrooms in batches and deep-fry until golden in color. Remove to a plate.
  3. In a pan, add 2 tablespoons oil. Heat the oil on medium heat, then reduce heat to low. Add the ginger paste, garlic paste, and green chilies. Saute for 30 seconds.
  4. Add the bell peppers. Raise heat to medium and mix well.
  5. Add the spring onions and mix again. Add the tomato ketchup and the soya sauce. Stir until the sauces mix.
  6. Add the fried mushrooms and mix well. Add 1/4 teaspoon salt, 1/4 teaspoon red chili powder, and the coriander powder. Add most of the chopped cilantro, saving a little for a garnish.
  7. Cook while stirring for about 2 to 3 minutes, ensuring that the veggies retain their crunch when done.
  8. Remove to a serving dish and garnish with cilantro.

Recipe Video

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© 2018 Rajan Singh Jolly


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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      17 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Mohan, authentic Chinese cuisine does not have this mushroom fried rice dish. This is an Indian style Chinese rice fried dish with mushrooms as the main ingredient. The spiciness can be adjusted to suit individual taste.

    • Babu Mohan profile image

      Mohan Babu 

      18 months ago from Chennai, India

      The recipe of Mushroom Manchurian is so inviting. I guess the Indo Chinese fusion recipe would be more spicy compared to the original Chinese one. Is that correct?

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      21 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Arrowroot is definitely healthier than the genetically modified cornflour we get today, Rinita. I prefer arrowroot wherever possible. Besides, it has hardly any flavor of its own and imparts a better gloss to the end product. But, more importantly, because it is far healthier than conflour. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      21 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Good to know you like mushrooms manatita. Hope you can try this. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      21 months ago from From Mumbai, presently in Jalandhar, INDIA.

      I am certain you will like the flavor of this mushroom manchurian, Peggy. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      21 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you, Dora.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      21 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank for your comment and visit Bill.

    • Senoritaa profile image

      Rinita Sen 

      21 months ago

      I've made chicken manchurian several times but never tried with mushroom. Had this dish outside, though. I suppose you've used arrowroot instead of corn flour because it is healthier? Or is it originally supposed to be made with arrowroot itself? I've always used corn flour so not sure.

    • manatita44 profile image


      21 months ago from london

      A great chinese indian combination, I suppose. I just had some mushrooms myself for breakfast.Delicious!

    • Peggy W profile image

      Peggy Woods 

      21 months ago from Houston, Texas

      Oh my! This sounds delicious! Mushroom in your title got my attention. We purchase ours at Costco and almost always have them in our home for use in many different recipes.

    • MsDora profile image

      Dora Weithers 

      21 months ago from The Caribbean

      Good ingredients. Looks good. Sounds good. Must be good. Thanks for the recipe.

    • billybuc profile image

      Bill Holland 

      21 months ago from Olympia, WA

      I'm not much for mushrooms. It's not the taste of them that bothers me; it's the texture that I don't like. :)


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