Mushroom Pakoda

Name: Mushroom Pakoda
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 g button mushrooms; 1 cup gram flour (besan); 1/4 cup rice flour; 1/4 cup corn flour; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp cumin powder; 1 tsp coriander powder; 2 tsp ginger garlic paste; To taste salt; 1/4 tsp baking soda; 1 tbsp chopped coriander leaves; As needed oil for deep frying

Pratima Mohanty @cook_13984189

#GA4#week3
Mushroom Pakoda is a deep fried recipe. It is mainly prepared with fresh button mushrooms dipped in spicy besan batter and then deep fried till crisp. It's a very good evening snack and can also be taken as a side dish.

Pratima Mohanty @cook_13984189

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Ingredients

10 minutes

3 servings

200 gbutton mushrooms
1 cupgram flour (besan)
1/4 cuprice flour
1/4 cupcorn flour
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcumin powder
1 tspcoriander powder
2 tspginger garlic paste
To tastesalt
1/4 tspbaking soda
1 tbspchopped coriander leaves
As neededoil for deep frying

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Steps

10 minutes

1

At first wash the mushrooms thoroughly to remove the soil particles, if any and pat dry.
2

Add a pinch of turmeric powder and salt to the mushrooms and mix well. Keep aside.
3

In a mixing bowl take gram flour along with rice flour and corn flour.
4

Add in turmeric powder, red chilli powder, cumin powder, coriander powder, ginger garlic paste and salt.
5

Add 1/2 cup of water or as required and whisk to make a semi thick batter and not watery. Then add baking soda, chopped coriander leaves and mix gently.
6

Now dip the mushrooms into above prepared batter. Coat them well.
7

Deep fry the batter-coated mushrooms in hot oil till they turn golden brown and crisp.
8

Remove them to an absorbent paper.
9

Serve mushroom pakoda hot with tomato ketchup.