Healthy Mushroom Pakora Recipe
Mushroom Pakora Recipe is a crispy, flavorful Indian snack made by dipping mushrooms in a spiced gram flour batter and deep-frying them to golden perfection. Mushrooms, known for their earthy taste and meaty texture, absorb the aromatic blend of spices, making each bite irresistible. The batter typically includes gram flour, rice flour for extra crispiness, and seasonings like turmeric, chili powder, garam masala, and cumin.
This crunchy delicacy pairs well with mint chutney or tomato sauce and is often enjoyed as a tea-time snack or party appetizer. The juicy mushrooms inside contrast beautifully with the crisp outer layer, creating a delightful mix of textures.
Mushroom pakoras are not only delicious but also easy to prepare. They’re loved for their rich flavors and satisfying crunch, making them a popular choice among pakora varieties. If you’re a fan of deep-fried snacks, these will surely win you over!
Wanna check more Mushroom Recipes:
How to make mushroom pakora recipe:
1. Cut the mushrooms into two halves and transfer them to another plate.
2. In a mixing bowl, add corn flour, besan flour (chickpea flour), rice flour, and turmeric powder.
3. Add salt, red chili powder, coriander powder and cumin powder.
4. Put garam masala powder, ginger garlic paste, black pepper powder and mix well.
5. Add a little water and make a thick batter. Put sliced mushrooms in this batter and coat well.
6. Heat oil in a pan and put mushrooms one by one in small batches.
7. Cook on a low flame and flip to the other side till they reach a golden brown colour.
8. Once the Mushroom pakora is cooked, remove from the oil and drain excess oil. Transfer to a serving plate and serve hot.
Watch the mushroom pakora recipe on YouTube.
Mushroom Pakora Recipe
Mushroom pakora is a crispy, flavorful Indian snack made by dipping mushrooms in a spiced gram flour batter and deep-frying them to golden perfection.
Ingredients
- Mushrooms – 250 gms.
- Corn flour – 2 tbsp.
- Besan flour Chickpea flour – 3 tbsp.
- Rice flour – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – ½ tbsp.
- Red chili powder – 1 tbsp.
- Coriander powder – ¼ tbsp.
- Jeera/ cumin powder – ¼ tbsp.
- Garam masala powder – ½ tbsp.
- Ginger garlic paste – ½ tbsp.
- Black Pepper powder – ¼ tbsp.
- Water – to prepare batter
- Oil – to deep fry
Instructions
- Split the mushrooms in half and place them on a different platter.
- Combine rice flour, corn flour, besan flour (chickpea flour), and turmeric powder in a mixing dish.
- Include the cumin powder, coriander powder, red chili powder, and salt.
- Add black pepper powder, ginger garlic paste, and garam masala powder and stir thoroughly.
- To create a thick batter, add a small amount of water. Coat the sliced mushrooms thoroughly in this batter.
- In a pan with heated oil, add the mushrooms in tiny batches.
- Reduce the heat and turn them over until they are golden brown.
- After the mushroom pakoras are cooked, take them out of the oil and drain any extra. Serve hot after transferring to a serving plate.
Recipe Video
You might love to check more snack recipes:
Tips to make a perfect Mushroom Pakora Recipe:
1. Mushroom Preparation:
- Choose the right mushrooms: Button or oyster mushrooms work well. Ensure they are fresh and firm.
- Clean gently: Wipe the mushrooms clean with a damp cloth instead of washing them under running water, as they can absorb excess moisture.
- Slice appropriately: Slice thicker mushrooms in half or quarters to ensure they cook evenly and the batter coats them well. Smaller ones can be kept whole.
2. Batter Consistency is Key:
- Use the right flour: Chickpea flour (besan) is the star. You can add a tablespoon or two of rice flour for extra crispiness. Some recipes also use a touch of cornflour.
- Get the consistency right: The batter should be thick enough to coat the mushrooms evenly but not too thick or runny. It should have a smooth, flowing consistency, similar to a thick pancake batter.
- Add water gradually: Mix the dry ingredients first, then add cold water little by little, whisking continuously to avoid lumps.
- Rest the batter: Allow the batter to rest for at least 10-15 minutes. This helps the gluten in the flour relax, resulting in crispier pakoras. You can add a pinch of baking soda just before frying for extra fluffiness and crispness.
3. Flavoring the Batter:
- Don’t skimp on spices: Add a good mix of spices like chili powder, turmeric, cumin powder, coriander powder, ajwain (carom seeds), and a pinch of asafoetida (hing) for a flavorful pakora. Ginger-garlic paste or powder also adds a nice touch.
- Fresh herbs: Incorporate finely chopped coriander or mint leaves into the batter for freshness.
- Taste and adjust: Before frying, taste a small drop of the batter and adjust the seasoning as needed.
4. Frying Technique:
- Heat the oil correctly: Heat enough oil in a deep pan or kadai over medium-high heat. The oil should be hot enough that a small drop of batter sizzles and rises to the surface immediately but doesn’t brown too quickly.
- Don’t overcrowd the pan: Fry the pakoras in batches, ensuring there’s enough space for them to cook evenly and become crispy. Overcrowding will lower the oil temperature and result in soggy pakoras.
- Fry until golden brown and crisp: Fry the pakoras, turning them occasionally, until they are golden brown and crispy on all sides (about 3-5 minutes per batch).
- Maintain the oil temperature: Adjust the heat as needed to maintain a consistent oil temperature throughout the frying process. If the oil gets too hot, the pakoras will brown too quickly on the outside and remain uncooked inside. If it’s not hot enough, they’ll absorb too much oil.
- Drain excess oil: Once cooked, remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Serving:
- Serve hot: Mushroom pakoras taste best when served hot and crispy.
- Pair with chutneys: Serve them with your favorite chutneys like mint, coriander, tamarind, or even tomato ketchup for an extra burst of flavor. A sprinkle of chaat masala just before serving also enhances the taste
