Lifestyle Desk – As soon as the rainy season arrives, one starts feeling like eating something crisp and spicy with hot tea. If this time you want to try something new other than samosas or potato-onion pakodas, then mushroom pakodas are a great option. Golden and crunchy from outside, while soft from inside, these pakodas taste amazing. The good thing is that they can be prepared easily at home in very little time. Let us know its recipe.
Material
Button Mushroom-200 grams
Gram flour-1 cup
Rice flour-2 tbsp (for extra crispiness)
Red chilli powder-1 tsp
Turmeric-½ tsp
Coriander powder-1 tsp
Garam masala-½ tsp
Celery-½ tsp
Green chilli – 1–2 finely chopped
Green Coriander – 2 tbsp finely chopped
salt-as per taste
water as required
oil for frying
Method
- First of all, wash and clean the mushrooms thoroughly and dry the excess water with a cloth or tissue. If the mushrooms are large, cut them into two parts.
- In a large bowl, add gram flour, rice flour, red chilli, turmeric, coriander powder, garam masala, celery, salt, green chilli and green coriander and mix.
- Prepare a thick and smooth batter by adding water little by little. The solution should be so thick that it sticks well to the mushrooms.
- Heat oil in a pan. Coat each mushroom well in the prepared batter and put it in hot oil. Fry the pakodas on medium flame until they become golden and crisp. Take out the prepared pakodas and keep them on tissue paper, so that excess oil gets removed.
- Serve hot mushroom pakodas with green coriander chutney, sweet tamarind chutney or tomato ketchup. If you have hot tea with ginger and cardamom along with it, its taste increases manifold.
tips
- For more crunchy pakodas, add some rice flour or cornflour to the gram flour.
- Keep the batter neither too thin nor too thick.
- Always fry the pakodas on medium flame, so that they become crunchy from outside and cooked well from inside.
