Crispy, batter-fried mushrooms tossed in a fiery and tangy sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 35 minutes and guaranteed to disappear fast!
Protein-packed Chilli Mushroom Dry – a tangy, perfectly spiced, gut-friendly snack that's quick to make!
This indo_chinese and hyderabadi dish is perfect for breakfast or snack. With 245.52 calories and 3.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves garlic (Finely chopped)
1 inch ginger (Finely chopped)
2 pcs green chilli (Slit lengthwise)
1 pcs onion (Medium, cut into 1-inch squares or petals)
1 pcs green bell pepper (Medium, cut into 1-inch squares)
2 tbsp soy sauce (Low sodium preferred)
1 tbsp red chili sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp tomato ketchup
1 tsp rice vinegar
0.5 tsp sugar
2 tbsp spring onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Batter and Mushrooms
In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add about 1/4 to 1/3 cup of water, whisking continuously, to form a smooth, thick batter. It should be the consistency of pancake batter, thick enough to coat the mushrooms well.
Ensure mushrooms are wiped clean and are completely dry. Add them to the batter and toss gently until each piece is evenly coated.
2
Fry the Mushrooms
Heat vegetable oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
Carefully add the battered mushrooms one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce and Sauté Aromatics
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp each of salt and pepper. Set aside.
Heat sesame oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
4
Stir-fry and Serve
Add the onion and green bell pepper squares to the wok. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender yet still crisp.
Pour the prepared sauce mixture into the wok. Stir and cook for about 30-45 seconds until the sauce thickens slightly.
Immediately add the fried mushrooms to the wok. Toss everything quickly for about 1 minute to coat the mushrooms evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for maximum crispiness.
