Famous Indo-Chinese dish, works as a wonderful gravy with kerala parotta/paratha ,naan or butter roti. Make it as a gravy dish or dry version ,still perfect to satisfy the Indo-Chinese food cravings.
Indo-Chinese is a favorite menu for many of Indian's,and specially when it comes to having Hakka Noodles,Chow mein , stir-fry veggies with chicken,fried rice,any kind of Manchurian and specially szechwan...I am already drooling😊.
So this recipe was my latest try with veggies,as mostly I make chicken chilly,chicken 65, as these are our favorites and they also belong to the Indo-Chinese restaurant menu's. I have already shared recipe of chicken 65!Do check that.
Mostly when it is vegetarian day for us ,then usually these kind of quick easy and flavorful recipes always come to my rescue. This is a very straightforward and simple recipe,and fixes dinner/lunch in under 30mins.
Mushroom and cauliflower(Gobi) are famous Indian Vegetarian choices for Machurian or chilli. Nowadays even babycorn is in demand.
I have shared recipe with very little gravy but as per individual preferencs,add more or less water and adjust the consistency accordingly.
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- Always make sure that the mushrooms are dry when dipping in batter to fry.This will prevent any accidental oil spluttering.
- Make the batter enough to coat mushrooms,not thick nor runny.
- As per choice of final dish decide the amount of water to cornstarch,if you want gravy then add more water and lesser cornstarch.If you prefer dry version then add very less water and reduce cornstarch too.
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