Mushroom 65 Recipes

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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:
  1. 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.
  2. 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.
  3. Prepare the Coating:
    • In a separate bowl, mix together the all-purpose flour, cornstarch, and rice flour.
  4. 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.
  5. 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.
  6. 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!

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.

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