Crispy Chili Mushroom (Print Version)
# Ingredients:
→ For Batter Coating
01 -
All-purpose flour/maida (½ cup)
02 -
Corn flour (¼ cup)
03 -
Kashmiri red chilli powder (¼ teaspoon)
04 -
Crushed black pepper (¼ teaspoon)
05 -
Ginger garlic paste (¼ teaspoon)
06 -
Salt (¼ teaspoon)
07 -
Water (½ cup)
08 -
Mushroom halves (8)
09 -
Oil for deep frying
→ For the Sauce
10 -
Oil (3 teaspoons)
11 -
Finely chopped garlic cloves (2)
12 -
Finely chopped ginger (1 inch)
13 -
Slit green chilies (2)
14 -
Chopped spring onions (4 tablespoons)
15 -
Onion petals (¼ onion)
16 -
Cubed capsicum (¼)
17 -
Tomato sauce (2 tablespoons)
18 -
Chili sauce (1 teaspoon)
19 -
Vinegar (1 tablespoon)
20 -
Soy sauce (1 tablespoon)
21 -
Crushed black pepper (¼ teaspoon)
22 -
Sugar (¼ teaspoon)
23 -
Salt (¼ teaspoon)
24 -
Corn flour (1 teaspoon)
25 -
Water (2 tablespoons)
# Instructions:
01 -
Mix flour, corn flour, chili powder, pepper, ginger garlic paste, salt and water to make a smooth batter. Coat mushroom halves and deep fry until golden brown.
02 -
Heat oil, sauté garlic, ginger, green chilies and spring onions on high heat until fragrant.
03 -
Add onion petals and capsicum, stir-fry until slightly blistered while maintaining crispiness.
04 -
Add tomato sauce, chili sauce, vinegar, soy sauce, pepper, sugar and salt. Sauté on high heat until thickened.
05 -
Add cornflour-water mixture, stir until sauce becomes glossy. Add fried mushrooms, coat well with sauce. Garnish with spring onions and serve.
# Notes:
01 -
Best served immediately while hot and crispy
02 -
Can be served with fried rice or noodles
03 -
Adjust spice levels by modifying chili quantities