Clean mushrooms properly, then coat them in a flavorful batter made with all-purpose flour, rice flour, and spices. Deep-fry until golden and crispy, and finish with a sprinkle of chaat masala for a tangy kick. Perfect for serving hot and fresh.
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Clean the mushrooms properly.
In a bowl, combine all-purpose flour, rice flour, red chili powder, cumin powder, black pepper powder, salt, ginger-garlic paste, and lemon juice.
Gradually add water and mix to form a thick batter with coating consistency.
Coat the mushrooms evenly with the prepared batter.
Heat oil in a pan until hot.
Deep-fry the coated mushrooms in the hot oil until crispy and golden.
Remove the fried mushrooms from the oil and place them on a paper towel to drain excess oil.
Sprinkle chaat masala on top of the fried mushrooms.
Serve hot and crispy.
If you don’t want to use all-purpose flour, substitute it with gram flour (besan) to make pakoras.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan while frying to maintain the oil temperature.
Can I use gram flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with gram flour (besan) for a different texture and flavor.
How do I ensure the mushrooms are crispy?
Make sure the batter is thick enough to coat the mushrooms evenly and fry them in hot oil without overcrowding the pan.
Can I bake the mushrooms instead of frying?
While the recipe is designed for frying, you can try baking them at a high temperature, but they may not be as crispy.
What can I use instead of chaat masala?
You can use a mix of salt, black salt, and a pinch of amchur powder as a substitute for chaat masala.
How do I store leftovers?
Store leftover fried mushrooms in an airtight container in the refrigerator and reheat them in an oven or air fryer to restore crispiness.
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