Mushroom 65
Mushroom 65 is a quick and easy tea time snack recipe. Mushrooms coated in a delicious Indian spice batter and deep fried until crisp.
Ingredients
- 8 White Button Mushroom
- 1 Tbsp All purpose flour
- 1 Tbsp Corn flour
- 1 ½ Tbsp Rice flour
- ¼ tsp Red chilli powder (adjust per taste)
- ⅛ tsp Turmeric powder
- ½ tsp Garam Masala
- ¼ tsp Salt (adjust per taste)
- a small pinch Orange Food Color (optional)
- Oil - for frying
Instructions
- 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.
Notes | FAQ
- 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.