My 267th recipe, “Mushroom 65”, the perfect tea time snack. Can an ingredient which you don’t like, turn into something you love over the course of time ? Yes, it is certainly true in my case. Over the last couple of years, Mushroom which was once something I hated due to its meaty flavor, gradually turned into something which was an acquired taste. And then slowly turned into something which I liked and finally now it has ended up as an ingredient which I love to cook with and enjoy.
Mushroom was always a favorite of RK. There was a time after marriage, when RK would see a fresh packet of mushrooms at the super market and would want me to buy it. However I used to buy it only rarely, since I did not have much of a clue about cooking it. Initially, I started making easy recipes like Mushroom Pepper Salt and then slowly have graduated into making dishes with a more advanced flavor profile like the kurma and noodles using mushrooms. So now-a-days, even if a fresh pack of mushroom escapes from RK’s eyes, it will certainly not escape from mine.
Out of the 266 recipes I have posted so far on the blog, Gobi 65 is my most favorite recipe. One reason is because I love my evening tea and anything hot to bite alongside. This Mushroom 65, which is an adaptation of my Gobi 65 recipe, perfectly fits the bill. It is spicy and crispy on the outside and perfect to have alongside my cup of hot tea. Apart from being extremely flavorsome, this mushroom 65 is also more quicker to make than my gobi 65. So, within the time my tea is hot n ready, I can easily make myself a batch of hot mushroom 65. So, be sure to try my delicious mushroom 65 along with your next evening tea and let me know how you liked it 🙂
Mushroom 65 is a quick and easy tea time snack recipe. Mushrooms coated in a delicious Indian spice batter and deep fried until crisp.
- White Button Mushroom - 8
- All purpose flour - 1 Tbsp
- Corn flour - 1 Tbsp
- Rice flour - 1 1/2 Tbsp
- Red chilli powder - 1/4 tsp (adjust per taste)
- Turmeric powder - 1/8 tsp
- Garam Masala - 1/2 tsp
- Salt - 1/4 tsp (adjust per taste)
- Orange Food Colora small pinch (optional)
- Oil - for frying
- First, lightly wash the mushroom under tap water. Use a paper napkin to wipe off any remaining dirt from the mushrooms. Use a dry paper napkin to completely pat dry the mushroom. Cut it into quarters.
- Add all the other remaining ingredients to a mixing bowl, except the oil. Give a quick mix. Add water little by little to make a medium thick batter, just like shown in the pic. Start by adding 1 Tbsp of water and add more as needed. I added about 3 Tbsp of water.
- Add the chopped mushroom to the batter. Give a nice toss to make sure the batter completely coats the mushroom. If needed, add a little more water now. I added an additional 1 Tbsp of water to get the right consistency. Let it sit for 5 mins. Meanwhile, heat oil in a kadai for frying.
- Once the oil is hot, fry the mushrooms in medium flame in batches until nicely crisp and done. Transfer to a paper napkin.
- Serve immediately while still hot.
- Mushrooms will absorb water easily. So do not keep washing it in water for a long time.
- Take care while frying. Mushroom tends to retain comparatively more water and may splutter while frying.
- Optionally, sprinkle some chaat masala on top of the mushroom 65 while serving.
- Do not add more water to the batter than needed. The batter will fall off the mushroom while frying or the mushroom 65 will absorb more oil.