mushroom 65 recipe

mushroom 65 recipe with step by step pics. crispy and tasty mushroom 65 is a delicious starter snack that can be served with any indian main course meal. amongst many of the mushroom recipes that i make, mushroom 65 is a recipe that is liked by all at home.

the recipe that i make is very simple and easy. you don’t need to do any extra tempering later. white button mushrooms are coated in a spiced curd batter and then deep fried. this recipe can be halved or doubled.

i have already shared a few vegetarian 65 recipes like:

mushroom 65 can be had plain as a starter snack with any indian meal. you can also serve mushroom 65 with rotis or chapatis. while serving accompany mint chutney or coriander chutney. you can even serve with tomato ketchup or sriracha sauce or chilli sauce. i served with sweet green chilli sauce.

if you are looking for more mushroom recipes then do check:

mushroom 65 recipe below:

mushroom 65 recipe
3.72 from 7 votes
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mushroom 65 recipe

crispy and tasty mushroom 65 is a delicious starter snack that can be served with any indian main course meal. 

course snacks, starters
cuisine andhra, hyderabadi, south indian
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 2
author dassana amit

ingredients (1 cup = 250 ml)

for mushroom 65 batter:

  • ½ cup fresh curd
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons kashmiri red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • 8 to 10 curry leaves - finely chopped
  • 2 tablespoons corn flour (corn starch)
  • 4 tablespoons whole wheat flour or all purpose flour (maida)
  • 2 tablespoons rice flour
  • ½ teaspoon lemon juice
  • salt as required

other ingredients for mushroom 65:

  • 200 grams white button mushrooms
  • oil for deep frying as required
  • spring onion greens or chopped coriander leaves for garnish

how to make recipe?

chopping mushrooms:

  1. firstly rinse or wipe and then chop mushroom in halves. 

  2. discard a bit of the muddy base stalk also. if the mushrooms are large in size, then you can chop them in four parts. keep aside.

making marination for mushroom 65:

  1. in a bowl take ½ cup fresh curd and whisk it till smooth. 

  2. then add 1 tablespoon ginger-garlic paste.

  3. now add 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoons kashmiri red chilli powder (or deghi mirch) and 2 teaspoons coriander powder. if using any other red chilli powder then add 1 teaspoon.

  4. add 8 to 10 curry leaves, finely chopped

  5. then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.

  6. season with salt as per taste. also add ½ teaspoon lemon juice. 

  7. mix very well.

  8. before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release lot of water and the batter becomes thin. so as soon as you mix the mushrooms, you can start frying them. 

  9. add the mushrooms. gently mix without breaking mushrooms. the batter has to be thick. if the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. 

  10. so do make sure the batter is thick. if required, you can add some more rice flour or whole wheat flour more to make the batter thick.

making mushroom 65:

  1. let the oil become medium hot. test a piece of batter coated mushroom. if it comes up steadily and gradually then the oil is ready for frying.

  2. now coat the mushrooms with the batter and gently drop them in the hot oil.

  3. this way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. do not over crowd.

  4. when one side is golden and crisp, then turn over each mushrooms. the mushrooms have to become golden. if you flip them earlier, the coating breaks. so let them become crisp and golden and then turn.

  5. fry the second side also till crisp and golden. turn over a couple of times more for even frying.

  6. remove the fried mushrooms with a slotted spoon draining the extra oil. fry the remaining mushrooms same way.

  7. place mushrooms on kitchen paper towels.

  8. garnish fried mushrooms with spring onion greens or coriander leaves.

  9. serve mushroom 65 hot with any chutney or sauce of your choice. mushroom 65 tastes best hot, so do serve them hot as they are crisp. do not serve them cold.


how to make mushroom 65 recipe:

1. firstly rinse or wipe and then chop mushroom in halves. discard a bit of the muddy base stalk also. if the mushrooms are large in size, then you can chop them in four parts. keep aside.

mushrooms to make mushroom 65 recipe

2. in a bowl take ½ cup fresh curd (yogurt or dahi).

making mushroom 65 recipe

3. whisk curd till smooth.

making mushroom 65 recipe

4. then add 1 tablespoon ginger-garlic paste.

making mushroom 65 recipe

5. now add 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoons kashmiri red chilli powder (or deghi mirch) and 2 teaspoons coriander powder. if using any other red chilli powder then add 1 teaspoon.

making mushroom 65 recipe

6. add 8 to 10 curry leaves, finely chopped.

making mushroom 65 recipe

7. then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.

making mushroom 65 recipe

8. season with salt as per taste.

making mushroom 65 recipe

9. mix well.

making mushroom 65 recipe

10. then add ½ teaspoon lemon juice and mix again. before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release lot of water and the batter becomes thin. so as soon as you mix the mushrooms, you can start frying.

making mushroom 65 recipe

frying mushrooms:

11. add the mushrooms.

making mushroom 65 recipe

12. gently mix without breaking mushrooms. the batter has to be thick. if the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. so do make sure the batter is thick. if required, you can add some more rice flour or whole wheat flour to make the batter thick.

making mushroom 65 recipe

13. let the oil become medium hot. test a piece of batter coated mushroom. if it comes up steadily and gradually then the oil is ready for frying.

making mushroom 65 recipe

14. now coat the mushrooms with the batter and gently drop them in the hot oil. the oil has to be hot. if the oil is not hot, the mushrooms will then absorb more oil.

making mushroom 65 recipe

15. this way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. do not over crowd.

making mushroom 65 recipe

16. when one side is golden and crisp, then turn over each mushrooms. the mushrooms have to become golden. if you flip them earlier, the coating breaks. so let them become crisp and golden and then turn.

mushroom 65 recipe

17. fry the second side also till crisp and golden. turn over a couple of times more for even frying.

mushroom 65 recipe

18. remove the fried mushrooms with a slotted spoon draining the extra oil. fry the remaining mushrooms same way.

mushroom 65 recipe

19. place mushrooms on kitchen paper towels.

mushroom 65 recipe

20. garnish fried mushrooms with spring onion greens or coriander leaves. serve mushroom 65 hot with any sauce or chutney of your choice like mint coriander chutney or pudina chutney or green chutney.

mushroom 65 tastes best hot, so do serve them hot as they are crisp. do not serve them cold. for more delicious snacks recipes you can check this collection of 115 snacks for diwali festival.

mushroom 65 recipe easy recipe




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