Mushroom 65
Crispy, spicy mushroom bites with a bold South Indian style seasoning and a quick curry leaf finish. This restaurant favorite is great as a snack or starter and stays juicy inside with a crunchy coating outside.
For 4 servings
- prep · ~5 min
Clean and prep the mushrooms.
Wipe the mushrooms clean, trim the stem ends if needed, and cut larger ones into halves so the pieces cook evenly.
TIPDo not soak mushrooms in water or they will release too much moisture and soften the coating. - mix · ~5 min
Make the spiced coating.
1.Add all-purpose flour, corn flour, and rice flour to a mixing bowl.2.Add ginger-garlic paste, red chili powder, coriander powder, turmeric powder, black pepper, salt, and lemon juice.3.Pour in water little by little and mix into a thick batter.4.Add the mushrooms and coat them well on all sides.TIPKeep the batter thick so it clings to the mushrooms and fries up crisp. - fry · ~8 min
Deep fry the mushrooms.
1.Heat oil for frying over medium heat until hot.2.Slide in the coated mushrooms in small batches without crowding the pan.3.Fry until crisp and deep golden, turning once or twice for even color.4.Lift out and drain the fried mushrooms well.TIPFry on medium heat so the coating cooks through before it darkens. - temper · ~2 min
Make the curry leaf tempering.
1.Heat 1 tsp oil in a clean pan.2.Add garlic and green chili, then cook briefly until fragrant.3.Add curry leaves and let them turn crisp.TIPStand back when the curry leaves hit the oil because they splutter. - assemble · ~1 min
Toss the mushrooms with the tempering.
Add the fried mushrooms to the pan and toss quickly for 30 to 40 seconds so the garlic, chili, and curry leaves coat every piece.
- serve
Serve hot.
Serve Mushroom 65 right away while the coating is still crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mushrooms very dry before battering, or the coating will slide off and steam instead of crisping.
- 2Mix the batter just before frying so the salt and lemon juice do not draw extra water out of the mushrooms.
- 3If the coating looks thin after mixing, dust in a little more rice flour for a crisper shell.
- 4Fry in small batches and give the pieces space; crowded oil drops the temperature and makes Mushroom 65 greasy.
- 5The mushrooms are done when the bubbling reduces and the coating turns deep golden with crisp edges.
- 6Toss with the garlic-curry leaf tempering only for a few seconds, otherwise the crust can soften.
- 7For make-ahead prep, keep the dry flour-spice mix ready and fry the mushrooms only just before serving.
Adapt it for your goals.
Low-oil
Air-fry or bake the battered mushrooms after lightly oiling them; they will be less rich, though slightly less crunchy than deep-fried.
extra spicyExtra-spicy
Add more red chili powder and an extra slit green chili in the tempering for a hotter, more restaurant-style kick.
gluten freeGluten-free
Replace the all-purpose flour with more rice flour and corn flour for a fully gluten-free coating that still crisps well.
onion garlic freeOnion-garlic-free
Skip the ginger-garlic paste and chopped garlic, then rely on curry leaves, green chili, lemon juice, and pepper for a cleaner flavour.
Why this is on our healthy list.
Mushroom-Based Starter
Button mushrooms add a savory, meaty texture while keeping the dish vegetable-forward compared with many fried starters.
Aromatic Spice Support
Ginger, garlic, chili, coriander, and curry leaves bring flavour depth so the dish tastes bold without needing heavy sauces.
Lighter Than Saucy Fried Snacks
This recipe gets most of its character from dry spices and tempering rather than creamy or sugary coatings.
Frequently asked questions
Usually the mushrooms were too wet, the batter was too thin, or the oil temperature dropped from overcrowding the pan.
