Mushroom Salt and Pepper
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.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest mushrooms, double-fry them. First fry until light golden, remove, and then fry again for 1-2 minutes in hot oil just before tossing.
- 2Always use freshly crushed black pepper. Its pungent, aromatic flavor is the star of this dish and far superior to pre-ground pepper.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and leads to soggy, greasy mushrooms.
- 4Pat the mushrooms completely dry before battering. Any moisture will prevent the batter from sticking properly.
- 5The final toss should be quick and on high heat. Over-mixing or letting it sit will make the crispy mushrooms soggy.
- 6You can add a teaspoon of light soy sauce and a splash of rice vinegar during the final toss for an extra layer of umami and tang.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with paneer, tofu, or baby corn. Adjust frying times accordingly.
Extra SpicyExtra Spicy
Add 1-2 chopped red chilies along with the green chilies, or add a pinch of red chili flakes during the final toss.
Saucy VersionSaucy Version
For a semi-dry version, add a slurry of 1 tsp cornflour mixed with 3 tbsp of water, along with 1 tsp soy sauce, after tossing the mushrooms. Cook for 30 seconds until the sauce thickens slightly.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good natural source of B vitamins, including riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
Source of Antioxidants
This dish contains antioxidants from mushrooms (selenium) and bell peppers (Vitamin C), which help combat oxidative stress and protect the body's cells from damage.
Provides Plant-Based Nutrients
As a vegetable-based dish, it offers dietary fiber from the mushrooms and vegetables, which is beneficial for digestive health.
Frequently asked questions
The key to extra crispy mushrooms is double frying. Fry them once until golden, let them cool slightly, then refry for 1-2 minutes in very hot oil just before you toss them with the vegetables. Also, ensure your batter is thick and the mushrooms are dry before coating.