Mushroom Pakoda

Saturday, February 8, 2014 0 comments
This is a dish I just tried on a whim when I saw some mushrooms lying still in my refrigerator. I didn't want to make any mushroom rice or curry with it. I had been craving to have some crispy fried snack and hence turned these little beauties into these lovely pakodas. And what a taste it had!!! A dish that I tried on a whim turned into a recipe to keep and cherish.

The pakados where very crispy on the outside and little soft and spongy on the inside. The special masala of fennel, cumin and pepper gave these pakodas almost the taste of a meatish dish. To me, every little bite of these pakodas gave the taste of a crispy fried chicken and its taste lingered in me even hours after having them :) 

They are very good as a starter dish/ evening snack with some sweet chilli sauce and even goes well as a side with any kind of rice.

2 cups sliced mushrooms
3 tbs gram flour/ besan, 2 tbs rice flour, 1 tbs corn flour
1/2 ts ginger garlic paste (just a little would suffice)
1 tbs fennel, cumin, pepper powder (freshly ground)
1/2 ts red chilli powder (optional)
1/4 ts hing


Mix besan, rice flour, corn flour, ginger garlic paste, fennel cumin pepper powder, red chilli powder and hing with enough salt. Mix the flour evenly. Now add just enough water to make it to a smooth paste. Add the sliced mushrooms to the batter and give a good mix. 

Heat oil on a medium flame. Keep the flame constant throughout the cooking. After the oil is hot enough spoon out each mushroom and drop into the oil gently and in a dispersed manner. Fry little mushrooms at a time so that they don't get overcrowded and get stuck to each other.

After they are fried enough, remove onto a plate lined with paper towels.

Enjoy them hot!


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