Crispy, batter-fried mushrooms tossed in a sizzling mix of garlic, bell peppers, and freshly cracked black pepper. A popular Indo-Chinese appetizer that’s spicy, savory, and utterly addictive, perfect for parties or a quick snack.
Crispy, aromatic Mushroom Salt and Pepper – a flavorful, quick-to-make dish that's simply irresistible!
This indo_chinese dish is perfect for lunch. With 228.14 calories and 4.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pc Onion (Medium, cut into 1-inch cubes)
1 pc Bell Pepper (Medium, any color, cut into 1-inch cubes)
1 tsp Black Pepper (Freshly crushed, for tossing)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Batter and Coat Mushrooms
Ensure mushrooms are washed and patted completely dry. This is crucial for a crispy coating.
In a mixing bowl, whisk together the all-purpose flour, cornflour, ginger-garlic paste, 1 tsp black pepper powder, and 0.75 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Add the quartered mushrooms to the batter and toss gently until each piece is evenly and generously coated.
2
Deep Fry the Mushrooms
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
Carefully drop the battered mushrooms one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove with a slotted spoon and drain on a wire rack or a plate lined with paper towels. For extra crispiness, you can double-fry them for 1-2 minutes just before tossing.
3
Prepare the Stir-Fry Base
Heat 2 tbsp of oil in a wok or large pan on high heat. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies.
Sauté for about 30 seconds until they become fragrant, being careful not to burn the garlic.
Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain a distinct crunch.
4
Toss and Serve Immediately
Add the fried mushrooms to the wok with the sautéed vegetables.
Immediately sprinkle with 1 tsp freshly crushed black pepper and 0.25 tsp salt.
Toss everything vigorously on high heat for just 1 minute to ensure the mushrooms are well-coated with the aromatics and spices.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately to enjoy the best crispy texture.
