Follow these steps for perfect results
Button mushrooms
halved or quartered
Sunflower Oil
for deep frying
Sooji (Semolina/ Rava)
Rice flour
Garlic
grated
Turmeric powder (Haldi)
Red Chilli powder
Salt
to taste
Wash the mushrooms and pat them dry.
Cut the mushrooms into halves lengthwise, or into quarters if large.
In a bowl, combine sooji, rice flour, grated garlic, turmeric powder, red chili powder, and salt.
Add the mushrooms to the coating mixture and toss to coat evenly.
Heat a couple of tablespoons of sunflower oil in a shallow frying pan over medium heat.
Add the coated mushrooms to the pan and fry on low flame, flipping occasionally, until crisp and browned on all sides (about 15 minutes).
Remove from the pan and serve.
Serve as an appetizer or side dish.
Optionally top with sliced onions, green chilies, and lemon for added tang.
Serve with Whole Wheat Lachha Paratha and Palak Raita for a complete meal.
Expert advice for the best results
Adjust the amount of red chili powder to your desired level of spiciness.
For a crispier coating, use a non-stick pan and ensure the oil is hot before adding the mushrooms.
Everything you need to know before you start
15 mins
The coating mixture can be prepared in advance.
Serve in a bowl or plate, garnished with chopped cilantro and a lemon wedge.
Serve hot as a starter or snack.
Serve as a side dish with Indian bread or rice.
The bitterness of the IPA complements the spiciness of the mushrooms.
Discover the story behind this recipe
Goan cuisine is known for its unique blend of Indian and Portuguese flavors.
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