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Mushroom 65
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5 from 6 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.
Course Appetizer, Appetizers
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Author Raksha Kamat


  • Kadai / wok


  • 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


  • 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.


  • 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.