For the batter: All-Purpose Flour, Cornflour, Ginger-garlic paste, Black Pepper, Soya Sauce, and Water. For Mushroom Manchurian: Button mushrooms, Spring onions, Green Chillies, Garlic, Ginger, Black pepper powder, Soy sauce, and Capsicum.
In a mixing bowl, combine the all-purpose flour, cornflour, ginger-garlic paste, black pepper, soya sauce, and ½ cup water. Stir well to form a smooth batter. The consistency should be medium, neither too thick nor too thin.
Heat oil in a deep frying pan. Dip the halved mushrooms into the prepared batter, ensuring they are well coated. Fry these battered mushrooms in the hot oil until they turn golden brown. Once done, set them aside.
In the same pan, heat some oil. Add the chopped spring onion whites and stir-fry for about a minute over medium flame until they become translucent and aromatic.
Introduce the chopped celery, green chilli, ginger, and garlic to the pan. Also, sprinkle in some of the spring onion greens. Stir-fry these ingredients for another minute on medium flame to release their flavors.
Season the stir-fried ingredients with black pepper, salt, sugar, and soy sauce. Mix everything well to combine the flavors. Now, add the fried mushrooms to the sauce and stir to ensure they are well coated with the sauce.
Your Mushroom Manchurian is ready to be served! Transfer the dish to a serving plate, garnish with chopped spring onion greens and celery. Serve hot as a delicious and flavorful appetizer or side dish.
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