Crispy Mushroom Pakoda Recipe

Clean the mushrooms thoroughly. If they are large, cut them into halves or quarters. Smaller mushrooms can be left whole. Ensure they are dry before adding to the batter.

In a large mixing bowl, combine the besan (gram flour) and rice flour.

Add all the dry spices: red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, hing (if using), and baking soda (if using).

Add the ginger-garlic paste and chopped green chilies (if using).

Gradually add water, whisking continuously to form a thick, smooth batter without lumps. The consistency should be similar to pancake batter – thick enough to coat the mushrooms well, but still flowing. Avoid making it too thin.

Stir in the chopped fresh coriander leaves. Let the batter rest for 5-10 minutes. This allows the flours to hydrate and helps in achieving a crispier pakoda.

Add the prepared mushrooms to the batter. Gently mix until all the mushroom pieces are well coated. Do not overcrowd the bowl.

Heat oil for deep frying in a heavy-bottomed kadai or deep pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface immediately. The ideal oil temperature is around 350°F (175°C).

Carefully drop the batter-coated mushrooms one by one into the hot oil. Do not overcrowd the pan, fry in batches to maintain oil temperature and ensure even cooking.

Fry on medium-high heat, turning occasionally, until the pakodas are golden brown and crispy on all sides. This usually takes 5-8 minutes per batch.

Once golden and crispy, remove the mushroom pakodas from the oil using a slotted spoon.

Place the pakodas on a plate lined with absorbent paper towels to drain excess oil.

Serve hot immediately with your favorite chutney (mint chutney, tamarind chutney, or tomato ketchup) or a cup of hot chai.