Ensure mushrooms are at room temperature before using them in this recipe. Using too cold mushrooms to fry will result in splashes of oil.

Add corn flour, all-purpose flour, salt, pepper and chilli powder to a bowl.

Pour ¼ cup water and mix to make a free flowing batter. Add more water, a few tablespoons as needed to adjust the consistency. The consistency has to be moderately thick, not too thick or too runny. (check video)

On a medium flame, heat oil in a deep pan for deep frying. You will need about ¼ to ½ cup oil depending on the size of your pan.

Rinse the mushrooms and pat dry with a paper napkin. There should be no traces of moisture. Slice them slightly thick.

Check if the oil is hot enough by gently dropping a small portion of batter to the hot oil. If the temperature of oil is right, the batter will come up without browning. If the batter does not rise then it means oil is not ready yet.

Add the sliced mushrooms to the batter only when the oil is almost hot. Coat them well.

Gently slide the mushroom slices one after the other to the oil. Deep fry on a medium high heat without disturbing them for a few minutes.

Stir often and fry until golden and crisp. Remove them to a steel colander.

To Air Fry: Make the batter thicker than we make for the deep frying version. This helps the batter to stay on the mushrooms without dripping a lot.

Cut each button mushroom to 2 parts. Dip each portion in the batter, lift and place it in the powdered cornflakes (slightly coarse, read notes). Coat each mushroom well.

Place the mushrooms directly ¾ inch apart in the basket. Air fry at 360 C or 180 C for 8 to 9 mins, shake a bit and continue to air fry for another 5 to 6 mins. Adjust the timing depending on the air fryer.

Add 1 tsp corn flour to a bowl and pour half cup of water. Mix and make a lump free slurry. Keep this aside.

Heat 1 tbsp of oil in a wide pan. Regulate the flame to high.

Add ginger and garlic. Saute for a min.

Add spring onion whites and fry for a min or two.

Next add capsicum and saute for another minute.

Pour soya sauce and tomato sauce. Stir the corn flour slurry once and pour it to the pan.

Stir well and cook to make a sauce. Add more water if required.

Reduce the flame to medium and add sugar, little salt. Stir and check the taste of the sauce.

Add pepper and vinegar if needed.

Allow the sauce to turn thick. Turn off the flame. Allow to cool it a bit. Do not add hot mushrooms to the manchurian sauce.

Add the fried mushrooms and coat them well in the sauce

Garnish with spring onion greens.

Serve mushroom manchurian hot as a appetizer or with noodles or fried rice.