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 🙂

Liked this recipe?Do give it a star rating in the comments !

Print recipe

4 from 11 votes

No fry vegan mushroom manchurian - indo chinese

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

Course Appetizer

Cuisine Asian, indo-chinese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Adjustable Servings -2 servings

Author Khushboo

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

• Marinate the mushrooms in the mentioned ingredients for 15 minutes.
• Meantime add the flaxseed meal to the warm water . Mix it well and let it stand for 2 minutes.
• It will thicken up like a gel .
• Now mix all ingredients called for the sauce in a bowl and keep it ready.
• Now prepare your dipping station for coating the marinated mushrooms as shown and explained above in the post.
• Heat the appe pan / ebelskiver pan on low medium heat. I set it at 3 . Brush it lightly with oil .
• Place the coated mushrooms in the pan and cook 8-10 minutes each side until a bit brown and tender .
• Repeat for other batches.
• While the mushrooms are cooking, In a non stick pan or a wok add 1 tablespoon cooking oil.
• Once heated add in the chopped spring onions , let it cook for 1 minute until translucent and soft.
• Now add in the ginger and garlic , saute it for 20 seconds.
• Add in the cubed veggies. Cook them for 30 seconds.
• Now add in the sauce mixture , stirring continuously as it tends to splutter.
• Cook it for 30 seconds.
• Now add in the mushrooms and mix it gently until well coated with sauce .
• Taste test and add salt only if needed. I did not add any.
• Sprinkle some sesame seeds and green part of spring onions for garnish.
• Enjoy it hot and guilt free!

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

Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

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!! 

Pin this for later.

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

Do not miss a single recipe by subscribing to my blog  and following me on my facebook pagecarveyourcraving . I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me onPinterest .

We are now on instagram too – follow me here.

Happy cooking!

Do share it with the world!

If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving is a copyright violation. You can always link back to the website.

Thanks for stopping by.