This recipe of Mushroom Tikka or Tandoori Mushroom has tender, succulent mushrooms that are marinated and later baked or grilled. Instead of baking, the marinated mushrooms can also be pan fried or shallow fried.
½tablespoonGinger Garlic Pasteor crushed ginger-garlic or about ½ to 1 inch ginger + 3 to 4 small to medium garlic cloves crushed in a mortar and pestle
½teaspooncarom seeds
¼ or ½teaspoonred chili powder- ½ teaspoon red chili powder can make the tikka a bit hot
Rinse the mushrooms well in water. Drain and wipe them dry.
Trim the earthy base stalks a little. In a mixing bowl, take all the mushrooms.
Add all the spice powders, carom seeds, salt and oil. Mix well.
Keep aside to marinate for 20 to 25 minutes.
Preheat the oven to 200 degrees Celsius for 10 minutes.
After 20 to 25 mins, add the gram flour and mix well.
Making mushroom tikka
Bake or grill in the oven for 25 to 30 minutes or till the mushrooms are cooked and tender and are browned.
After 15 to 20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
If you want you can sprinkle or spray some oil on the mushrooms after 15 to 20 minutes.
Sprinkle lemon juice, chaat masala, coriander leaves on the mushroom tikka.
Serve mushroom tikka hot or warm with mint chutney, roti or naan or even bread.
Video
Notes
If frying the mushroom tikka, then don't add oil to the marination.
Another option for frying - marinate the mushrooms first. Then make a thick flowing batter with gram flour/besan, spices, seasonings, water as needed and salt. Dip the marinated mushrooms in the batter and deep fry or shallow fry.
You can opt to pan fry or shallow fry the marinated mushrooms.