Mushroom Munchurian

I've always thought mushrooms tasted slimy until my cousin forced me to taste this at a restaurant a year back. I had it along with fried rice, which I think by far is the bestest combination for this Indo-Chinese dish.

Ingredients:

Mushrooms (cleaned and quartered) - 10-15
Cooking oil - for frying

For the batter:

Maida - 1 cup

Corn flour - 2 tbsp

Ginger-garlic paste - 1 tsp

Red chili powder - 1 tsp

Pepper (powdered) - 1 tsp

Water - 1 cup

Salt - to taste

For the sauce:

Garlic cloves (sliced thin) - 6-8

Ginger (finely chopped) - 1/2 inch

Green chillies (finely chopped) - 3-4

Spring onions (sliced thin) - 4-5

Tomato ketchup - 3 tbsp
Sweet chilli sauce - 3 tbsp
Soya sauce - 1-2 tbsp
Ajinomoto - ¼  tsp
Corn flour (dissolved in ½ cup water) - ½ tbsp

For garnishing:
Spring onion greens/coriander (finely chopped) - as required

Method:

1. Add all the ingredients mentioned under 'For the batter' in a bowl. Mix them well without any lumps. Make sure the batter is of dosa batter consistency.
2. Heat oil in a wok. Dip the mushrooms into the batter allowing it to coat well and slowly drop them one by one into the wok.
3. Deep fry the mushrooms in batches until they are crisp. Drain and keep them aside.

To prepare the sauce:

1. Heat 1 tbsp of oil in a wok. Add garlic and saute till it turns golden brown.
2. Add ginger, green chillies, spring onions and saute for a minute or two.
3. Add tomato ketchup, sweet chilli sauce, soya sauce, ajinomoto and mix well.
4. Add the cornflour dissolved in water slowly in low flame and keep stirring till the sauce starts to thicken.
5. Allow the sauce to boil and remove from heat.

Serving:

1. Add the deep fried mushrooms to the sauce and mix well.
2. Serve garnished with finely chopped coriander or spring onion greens.