Mushroom 65

Mushroom 65 is a tasty and delicious starter recipe. Button mushroom are coated with spicy batter, deep fried and tempered with chilies and curry leaves to make this crispy mushroom fry.

Whenever we go to restaurants we order different types of starters like tava chicken fry, chicken tikka kebab or murg malai kebab. During the vegetarian days, we order paneer tikka in oven, onion pakodas, kurkuri bhindi or masala papad. We also order mushroom based starters like stuffed mushroom and mushroom 65. Today I decided to make restaurant style mushroom 65 recipe by cooking at home. I love mushroom recipes and cooking mushrooms.

Health benefits of mushrooms are that they are a great antioxidant and helps support the immune system and prevent cell and tissue damage. They are also rich in vitamin B and D and contain some amount of protein and fibre.

The ingredients to make mushroom dry fry Indian recipe are as follows:

1. Button mushroom: For making this appetizer with mushroom, use button mushrooms.
2. For coating the mushroom pakora: All purpose flour and corn flour are used for making the batter base.
3. Spices: Spices like tandoori masala and black pepper powder are added to make spicy deep fried mushrooms.
4. Ginger garlic paste: Make ginger garlic paste by crushing ¼ inch ginger and 5 garlic pods. For best result make the paste using a mortar and pestle.
5. Curry leaves: Curry leaves are added while tempering the starter to give the unique Indian taste.
6. Green chilies: Green chilies are slit and deep fried. These makes the dish lip smacking spicy. Any type of green chilies can be used. I would prefer using the less spicy ones.

Related posts: Mushroom xacuti, Mushroom ghee roast, Mushroom thoran Kerala Style

How to make mushroom 65 recipe?

To make this mushroom 65 yummy recipe, first wash mushrooms and pat dry.

1. If mushrooms are big, chop then length-wise into 4 equal pieces. If they are are small, just use them as it is or chop into 2 halves.
2. For making batter to deep fry mushroom into pakora, take a mixing bowl and mix cornflour, all-purpose flour, tandoori masala, ginger garlic paste, pepper powder and salt.
3. Add ¼ cup water and make thick batter. While adding water, just add 1 tablespoon at a time so that you accidentally don’t make it into thin batter.
4. Heat a kadai or wok and add oil for deep frying the batter coated mushrooms.
5. Dip the chopped mushroom one by one into the batter and drop carefully into hot oil in batches.
6. Drain them on paper towel.
7. Now let us do the tempering to give the deep fried mushrooms Indian taste.
8. Heat a kadai/wok and add one tablespoon oil and fry curry leaves, slit green chilies and chopped coriander leaves. Finally drop deep fried mushrooms and mix well to make spicy mushroom starter recipe for vegetarians.

This crispy chili mushroom recipe can be served as a side dish with any rice recipes. It is also a great party starter recipe.

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5 from 4 votes

Mushroom 65

Mushroom 65 is a tasty and delicious starter recipe. Button mushroom are coated with spicy batter, deep fried and tempered with chilies and curry leaves to make this crispy mushroom fry.

Prep Time10 minutes mins

Cook Time30 minutes mins

By: Raksha Kamat

Equipment

• Kadai / wok

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 15 mushroom
• ▢ 2 tablespoon cornflour
• ▢ 3 tablespoon maida / all-purpose flour
• ▢ 1 teaspoon pepper powder
• ▢ 3 tablespoon tandoori masala
• ▢ 1 tablespoon ginger garlic paste
• ▢ 20 curry leaves
• ▢ 2 green chilies
• ▢ 1/2 cup chopped coriander leaves
• ▢ Oil for deep frying
• ▢ Salt

Instructions

• Wash the mushrooms and pat dry. Chop them length-wise into 4 pieces. First cut them into halves, then again cut the halves into 1/4ths.
• Mix the cornflour, all-purpose flour, tandoori masala, ginger-garlic paste, pepper powder and salt. Make a thick batter by adding ¼ cup water or as needed. Add water using a tablespoon little by little to make a thick batter. Dip the chopped mushrooms into the batter.
• Heat oil in a kadai/wok and deep fry the batter coated mushrooms.
• Drain them on a tissue paper.
• In another kadai/wok, add 1 tablespoon oil. If some oil remains after deep frying the mushrooms, you can use the same oil.
• Fry the curry leaves, chopped coriander leaves and finely chopped green chili for few seconds. Add the fried mushrooms and mix everything.

Notes

• If mushrooms are big, chop then length-wise into 4 equal pieces. If they are are small, just use them as it is or chop into 2 halves.
• While adding water to make batter, just add 1 tablespoon at a time so that you accidentally don’t make it into thin batter.

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Note: The recipe was first published on 7 Oct 2015.