Mushroom 65
Mushroom 65 is a tasty and delicious starter recipe. Button mushroom are coated with spicy batter, deep fried and tempered with chilies and curry leaves to make this crispy mushroom fry.
Equipment
- Kadai / wok
Ingredients
- 15 mushroom
- 2 tablespoon cornflour
- 3 tablespoon maida / all-purpose flour
- 1 teaspoon pepper powder
- 3 tablespoon tandoori masala
- 1 tablespoon ginger garlic paste
- 20 curry leaves
- 2 green chilies
- 1/2 cup chopped coriander leaves
- Oil for deep frying
- Salt
Instructions
- Wash the mushrooms and pat dry. Chop them length-wise into 4 pieces. First cut them into halves, then again cut the halves into 1/4ths.
- Mix the cornflour, all-purpose flour, tandoori masala, ginger-garlic paste, pepper powder and salt. Make a thick batter by adding ¼ cup water or as needed. Add water using a tablespoon little by little to make a thick batter. Dip the chopped mushrooms into the batter.
- Heat oil in a kadai/wok and deep fry the batter coated mushrooms.
- Drain them on a tissue paper.
- In another kadai/wok, add 1 tablespoon oil. If some oil remains after deep frying the mushrooms, you can use the same oil.
- Fry the curry leaves, chopped coriander leaves and finely chopped green chili for few seconds. Add the fried mushrooms and mix everything.
Notes
- If mushrooms are big, chop then length-wise into 4 equal pieces. If they are are small, just use them as it is or chop into 2 halves.
- While adding water to make batter, just add 1 tablespoon at a time so that you accidentally don’t make it into thin batter.