mushroom 65

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.

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mushroom 65 recipe

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.

How to make mushroom 65

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 into four parts. Keep aside.

mushrooms to make mushroom 65 recipe

2. In a bowl take ½ cup fresh curd (yogurt).

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 cornflour (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 a lot of water and the batter becomes thin. So as soon as you mix the mushrooms, you can start frying.

making mushroom 65 recipe

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

Making mushroom 65

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 overcrowd.

making mushroom 65 recipe

16. When one side is golden and crisp, then turn over each mushroom. 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 the 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 choices 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.

mushroom 65 recipe easy recipe
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Mushroom 65

5 from 4 votes
Crispy and tasty mushroom 65 is a delicious starter snack that can be served with any Indian main course meal. 
mushroom 65 recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:snacks,starters
Cuisine:Andhra,Hyderabadi,South Indian
Servings (change the number to scale):2
(1 CUP = 250 ML)

Ingredients

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 (ground coriander)
  • 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
  • 2 tablespoons rice flour
  • ½ teaspoon lemon juice
  • salt as required

other ingredients

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

Instructions

chopping mushrooms

  • 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.

making marination for mushroom 65

  • In a bowl take ½ cup fresh curd and whisk it till smooth. 
  • Then add 1 tablespoon ginger-garlic paste.
  • 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.
  • Add 8 to 10 curry leaves, finely chopped
  • Then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.
  • Season with salt as per taste. Also add ½ teaspoon lemon juice. 
  • Mix very well.
  • 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. 
  • 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. 
  • 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

  • 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.
  • Now coat the mushrooms with the batter and gently drop them in the hot oil.
  • This way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. Do not over crowd.
  • 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.
  • Fry the second side also till crisp and golden. Turn over a couple of times more for even frying.
  • Remove the fried mushrooms with a slotted spoon draining the extra oil. Fry the remaining mushrooms same way.
  • Place mushrooms on kitchen paper towels.
  • Garnish fried mushrooms with spring onion greens or coriander leaves.
  • 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.

Notes

  • This recipe can be halved or doubled.

Nutrition Info (approximate values)

Nutrition Facts
Mushroom 65
Amount Per Serving
Calories 249 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 653mg28%
Potassium 521mg15%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 835IU17%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 51mg255%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 84mg102%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin K 10µg10%
Calcium 107mg11%
Vitamin B9 (Folate) 497µg124%
Iron 2mg11%
Magnesium 45mg11%
Phosphorus 208mg21%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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6 comments/reviews

  1. veg recipes of india

    good food

    • thanks a lot ????

  2. Hello – Can this be made in advanced and reheated in the oven? Thanks

    • yes you can do this way.

  3. one of your best recipes ma’am
    tried it out…
    most amazing results!

    • thanks radhika for sharing positive feedback on mushroom 65 recipe.