dry chilli mushroom recipe
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4.6 from 5 votes

Chilli Mushroom

This is an easy to prepare spicy and tasty mushroom chilli recipe. This is a popular indo chinese starter snack.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: starters
Cuisine: indo chinese
Servings: 2 to 3
Calories: 362kcal
Author: Dassana Amit


Main ingredients

  • 200 to 250 grams White button mushrooms Or baby portabella mushrooms Or about 7 to 8.5 ounces
  • 1 Medium onion Or 1 to 2 spring onions whites - halved or quartered and the layers removed, reserve the greens for garnish
  • 2 to 3 Green chilies - slit
  • 1 Small capsicum Chopped into squares (optional). You can use red or green or yellow capsicum (bell pepper or shimla mirch)
  • 7 to 8 Garlic cloves - finely chopped
  • 1 inch Ginger - finely chopped
  • 1 tablespoon Naturally fermented soy sauce Or as required
  • ½ tablespoon Sesame oil Or any veg oil for the sauce
  • ½ to ¾ teaspoon Corn flour
  • 1 to 2 teaspoon Water
  • ½ to 1 teaspoon Sugar Or as required
  • Salt and pepper as required
  • Oil for deep frying the mushrooms

For batter

  • 5 to 6 tablespoon Whole wheat flour Or all-purpose flour
  • 3 tablespoon Corn flour
  • ¼ teaspoon Crushed black pepper Or add as required
  • Salt as required
  • Water as required to make a medium consistency batter



  • Rinse and wipe dry the mushrooms. Trim the stalks.
  • Halve them if big in size and quarter them if smaller in size.
  • Make a flowing medium consistency batter with the ingredients listed above "for the batter".

frying mushroom

  • Heat oil for shallow frying in a kadai or wok.
  • Dip each mushroom slice in the batter and coat uniformly with the batter.
  • Add them to the medium hot oil and fry till they are slight golden and crisp.
  • Fry the mushrooms in batches and drain on paper towels to remove excess oil.

making chilli mushroom

  • In another wok (kadai) or pan, heat sesame oil.
  • Add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
  • Add the ginger, garlic and green chilies. 
  • Stir fry on a high flame till you see the onions getting browned at the edges.
  • Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
  • Add the fried batter coated mushrooms and stir on a low to medium flame
  • Sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.
  • Saute for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
  • Switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. 
  • You can also garnish it with spring onion greens while serving.


Calories: 362kcal | Carbohydrates: 44g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Sodium: 4154mg | Potassium: 648mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1865IU | Vitamin C: 90.8mg | Calcium: 38mg | Iron: 1.9mg