Mushroom Machurian

A vegan Indo-Chinese snack!

Flour – 5 tablespoons
Cornflour – 3 tablespoons
Water – 3/4 cup
Ginger paste + Garlic paste – 1 teaspoons
Cayenne powder – a pinch
Salt – a pinch
Mushrooms – 225 grams – quartered.

For Manchurian –
Oil – 2 teaspoons
Onion – 1 sliced finely
Sugar – 0.5 tablespoon
Peppers – I used yellow – 1 small cubed
Soya sauce – I used Trader Joe’s Soyaki sauce – about a tablespoon. Adjust to taste.
Sriracha – a dash
Ginger + garlic paste – 1 teaspoon
Tomato paste – 2 teaspoons
Green onion – a teaspoon

View the full recipe at The Daily Sequin →