Mushroom 65

Instructions

1. 1

   Prepare the Batter

   • In a mixing bowl, combine maida, corn starch, rice flour, ginger-garlic paste, Kashmiri red chilli powder, garam masala, black pepper powder, and salt.
   • Gradually add water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the mushrooms well.
2. 2

   Coat the Mushrooms

   • Wipe the mushrooms clean with a damp cloth and pat them completely dry. Avoid washing them under water to prevent them from becoming soggy.
   • Add the dry mushrooms to the batter and toss gently until each piece is evenly and thoroughly coated.
3. 3

   Deep Fry the Mushrooms

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat to about 180°C (350°F). Test the oil by dropping a small bit of batter; it should sizzle and rise to the surface immediately.
   • Carefully slide the battered mushrooms into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy.
   • Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
4. 4

   Prepare the Tempering

   • In a separate, wide pan, heat 1 tbsp of oil over medium heat.
   • Add the chopped garlic, slit green chilies, and curry leaves. Sauté for 30-40 seconds until the garlic is fragrant and the curry leaves are crisp.
   • Reduce the heat to the absolute lowest setting. Add the whisked curd and stir vigorously and continuously for 20-30 seconds to create a quick sauce without curdling.
5. 5

   Toss and Serve

   • Immediately add the fried mushrooms to the pan with the tempering.
   • Toss everything together quickly to coat the mushrooms evenly with the sauce.
   • Turn off the heat. Squeeze fresh lemon juice over the top and garnish with chopped coriander leaves.
   • Serve immediately while hot and crispy for the best texture.