Mushroom pakora

Name: Mushroom pakora
Cuisine: Indian
Ingredients: 4 Portobello caps or 12 crimini (crimini is immature Portobello); Batter:; 1 c basin flour; 1/4 c rice flour; 1 tsp red chilly powder; 1 tsp spice mix (coriander, cumin and fennel blended together); 1 tsp dried ginger powder (sukku in Tamil); 1 pinch asafetida; 1 tbsp chopped cilantro; to taste Salt; as needed Vegetable oil

Lakshmi Sridharan Ph D @cook_19872338

USA

It is “Kanu pongal” in our home. I decided to stay home to celebrate it with cooking hot spicy aromatic tasteful dishes. It is rainy and chilly; Sridhar would love to eat pakoras. Mushroom is only vegetable that has vitamin D in addition to other healthy nutrients such as fibers, antioxidants, anti diabetic, anticancer and etc. I love eating fresh as well as cooked mushrooms. Nothing like pakoras on a chilly rainy day. Eating fried food occassionaly would not kill me. Here I have mushrooms to protect me!!!. Here is the easy to make recipe for pakoras. #book

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

4Portobello caps or 12 crimini (crimini is immature Portobello)
Batter:
1 cbasin flour
1/4 crice flour
1 tspred chilly powder
1 tspspice mix (coriander, cumin and fennel blended together)
1 tspdried ginger powder (sukku in Tamil)
1 pinchasafetida
1 tbspchopped cilantro
to tasteSalt
as neededVegetable oil

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Steps

1

Make the batter by adding water to the ingredients (exclude oil) in a bowl. Batter should have right consistency to give good coating to the caps. Portobella is expensive. Crimini is readiy available and cheap. Wash thoroughly to remove any soil particles; remove the stalk. (you may use the stalk for vegetable stock)
2

Add the caps to the batter.
Heat the oil in a heavy saucepan over medium heat. To check oil is hot enough, add a drop of batter in it
If the oil is not hot, pakoras will absorb lot of oil and it will be soggy ant crisp. Keep turning the pakoras while frying to make sure that they are evenly fried. Just check one to make sure that it is nice and crispy. Depending upon the kind of stove you have, it may take 5-10 minutes.

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Lakshmi Sridharan Ph D @cook_19872338

on January 16, 2020 20:43

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography