Mushroom 65 is a popular Indian appetizer known for its spicy, crispy coating and flavorful taste. It is a vegetarian twist on the classic Chicken 65 and is often enjoyed as a starter or snack. The dish features mushrooms coated in a seasoned batter and then deep-fried to perfection, resulting in a crunchy exterior and a tender, flavorful interior. It is typically garnished with curry leaves and green chilies for added flavor and served with a side of yogurt or mint chutney.
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Total Ready Time: 30-32 minutes
Ingredients:
- Button Mushrooms – 250 grams, cleaned and trimmed
- All-purpose Flour – ½ cup
- Cornstarch – 2 tbsp
- Rice Flour – 2 tbsp (for extra crispiness)
- Yogurt – ¼ cup
- Red Chili Powder – 1-2 tsp (adjust to taste)
- Garam Masala – ½ tsp
- Turmeric Powder – ¼ tsp
- Cumin Powder – ½ tsp
- Coriander Powder – ½ tsp
- Ginger-Garlic Paste – 1 tbsp
- Lemon Juice – 1 tbsp
- Salt – to taste
- Black Pepper – ½ tsp
- Green Chilies – 2, slit (optional, for garnish)
- Curry Leaves – a few (for garnish)
- Oil – for deep frying
Instructions:
- Prepare the Marinade:
- In a large bowl, combine the yogurt, red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, ginger-garlic paste, lemon juice, salt, and black pepper. Mix well to form a smooth marinade.
- Marinate the Mushrooms:
- Add the cleaned and trimmed mushrooms to the marinade. Gently toss to ensure the mushrooms are evenly coated with the marinade. Cover and refrigerate for at least 15-20 minutes to allow the flavors to penetrate.
- Prepare the Coating:
- In a separate bowl, mix together the all-purpose flour, cornstarch, and rice flour.
- Coat the Mushrooms:
- Heat oil in a deep frying pan or skillet over medium heat.
- Take each marinated mushroom and dredge it in the flour mixture, ensuring an even coating. Shake off any excess flour mixture.
- Fry the Mushrooms:
- Carefully slide the coated mushrooms into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the mushrooms for about 3-4 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the mushrooms and drain them on paper towels.
- Garnish and Serve:
- For added flavor, garnish with slit green chilies and curry leaves if desired.
- Serve the Mushroom 65 hot with a side of yogurt or mint chutney.
Tips:
- Ensure the oil is hot enough before adding the mushrooms to achieve a crispy texture. Test the oil by dropping a small piece of batter into it; if it sizzles immediately, the oil is ready.
- For an extra touch, you can add a squeeze of lemon juice over the fried mushrooms just before serving.
Enjoy your crispy, spicy Mushroom 65!
