Mushroom 65 | How to Make Perfect Mushroom 65 | Mushroom 65 by chef Pallavi Srivastava

Clean the mushrooms and pat them dry with a paper towel.

In a mixing bowl, combine rice flour, corn flour, turmeric powder, red chili powder, garam masala, cumin powder, salt, and black pepper.

Add yogurt, ginger-garlic paste, and lemon juice to the dry ingredients and mix well to form a batter.

Coat each mushroom in the batter, ensuring they are well covered.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully add the coated mushrooms in batches, avoiding overcrowding the pan.

Fry the mushrooms until they are golden brown and crispy, about 4-5 minutes per batch.

Remove the fried mushrooms and drain on paper towels to remove excess oil.

Garnish with fresh coriander leaves before serving.

Serve hot as an appetizer or snack.

Equipment Needed

Spice Level:

Dietary