Mushroom Rissois
Crispy, golden-brown pockets filled with a rich, creamy mushroom mixture. This popular Goan snack is the perfect appetizer for parties or a cozy evening treat, delivering a delightful crunch with every bite.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Creamy Mushroom Filling
- b.Heat 1 tbsp of butter in a pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until translucent.
- c.Add the finely chopped mushrooms and cook for 5-7 minutes until they release their moisture and it evaporates completely.
- d.Sprinkle 1.5 tbsp of maida over the mushrooms and stir continuously for 1 minute to cook the raw flour.
- e.Gradually pour in 0.75 cup of milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens into a creamy, paste-like consistency.
- f.Season with 0.5 tsp salt and black pepper powder. Stir in the chopped parsley. Remove from heat and transfer the filling to a bowl to cool completely.
- 2
Step 2
- a.Make the Dough
- b.In a non-stick pan, combine 0.5 cup of milk, 2 tbsp of butter, and 0.25 tsp of salt. Bring the mixture to a rolling boil.
- c.Reduce the heat to low and add 1 cup of maida all at once. Stir vigorously with a wooden spoon for about 1-2 minutes until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
- d.Transfer the hot dough to a lightly floured surface. Be careful as it will be hot. Knead for 1-2 minutes until it's smooth and pliable. Cover with a damp cloth and let it rest for 15 minutes.
- 3
Step 3
- a.Assemble the Rissois
- b.Divide the rested dough into 12 equal portions and roll them into smooth balls.
- c.On a lightly floured surface, roll each portion into a thin circle, approximately 3 inches in diameter.
- d.Place about a tablespoon of the cooled mushroom filling on one half of the circle, leaving a small border around the edge.
- e.Fold the other half of the dough over the filling to create a half-moon (crescent) shape. Press the edges firmly to seal. For a more secure seal and decorative look, crimp the edges with a fork.
- 4
Step 4
- a.Coat the Rissois
- b.Prepare your coating station: place the beaten egg in one shallow bowl and the breadcrumbs in another.
- c.Carefully dip each assembled rissole first into the beaten egg, ensuring it is fully coated on all sides.
- d.Immediately transfer the egg-coated rissole to the breadcrumbs. Press gently to ensure the crumbs adhere evenly, creating a thick crust.
- 5
Step 5
- a.Fry to Golden Perfection
- b.Heat the oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F).
- c.Gently slide 3-4 coated rissois into the hot oil, being careful not to overcrowd the pan.
- d.Fry for 2-3 minutes per side, turning occasionally, until they are a deep golden brown and crispy.
- e.Using a slotted spoon, remove the fried rissois and place them on a wire rack or paper towels to drain excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Mushroom Rissois hot with tomato ketchup, a spicy chutney, or a garlic aioli for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mushroom filling is completely cool before filling the dough. A warm filling can make the dough soggy and cause it to tear.
- 2Seal the edges of the rissois very tightly to prevent the creamy filling from leaking out during frying.
- 3Maintain a consistent oil temperature. If the oil is too hot, the outside will brown too quickly, leaving the inside cold. If it's not hot enough, the rissois will absorb too much oil and become greasy.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and results in unevenly cooked, oily snacks.
- 5For an extra crispy coating, you can double-coat the rissois: dip in egg, then breadcrumbs, then back in the egg, and finally in breadcrumbs again.
Adapt it for your goals.
Filling
Replace mushrooms with finely minced chicken, prawns, or a mix of vegetables like carrots, peas, and corn for a different flavor profile.
Healthier Cooking MethodHealthier Cooking Method
For a lower-fat version, bake the rissois in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden brown. You can also use an air fryer at 180°C (360°F) for 10-12 minutes.
CoatingCoating
Use panko breadcrumbs for an even crispier texture, or crushed cornflakes for a unique crunch.
VeganVegan
Make this recipe vegan by using plant-based butter and milk (like oat or soy milk). For the coating, use a slurry of cornstarch and water instead of the egg.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Source of Antioxidants
Mushrooms contain powerful antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals and oxidative stress.
Immune Support
The garlic and onions in the filling are known for their allicin content, a compound that has antimicrobial and immune-boosting properties.
Frequently asked questions
A serving of three Mushroom Rissois contains approximately 510 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.