spring onion greens or chopped coriander leaves for garnish
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.