🍄 Mushroom Chilli Dry Recipe: A Spicy Indo-Chinese Delight
Craving a spicy, tangy, and crispy appetizer? Look no further! This Mushroom Chilli Dry recipe is a perfect fusion of Indo-Chinese flavors, making it an ideal starter for any occasion.
📝 Table of Contents
1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Serving Suggestions
5. Tips & Variations
6. Nutritional Information
7. FAQs
Introduction
Mushroom Chilli Dry is a popular Indo-Chinese appetizer that combines the earthy flavor of mushrooms with the heat of green chilies and the tanginess of sauces. It’s a favorite in many Indian households and restaurants alike
Ingredients
For the Batter
make mashroom step by step with images
1. Preparing the Batter
- In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, red chili powder, and salt.
- Gradually add water to make a smooth batter.
- Dip the halved mushrooms into the batter, ensuring they are well-coated.
2. Deep Frying the Mushrooms
• Heat oil in a deep frying pan over medium heat.
• Carefully drop the batter-coated mushrooms into the hot oil.
• Fry until they turn golden brown and crispy.
• Remove and drain on paper towels to remove excess oil.
Preparing the Sauce
• In a wok or large pan, heat 2 tablespoons of oil.
• Add chopped garlic, ginger, and green chilies. Sauté for a minute until aromatic.
• Add cubed onions and capsicum. Stir-fry on high heat for 2-3 minutes.
• Add soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.
• Pour in the cornflour slurry to thicken the sauce.
• Season with salt to taste
4. Combining Mushrooms with the Sauce
• Add the fried mushrooms to the sauce.
After adding fried mushrooms, we will add chopped green capsicum, along with red capsicum and also add onion chopped into cubes and at last add salt and mix it well.
• Toss well to ensure the mushrooms are evenly coated with the sauce.
• Cook for another 2 minutes, allowing the flavors to meld.
5. Garnishing and Serving
• Garnish with chopped spring onions.
• Serve hot as an appetizer or side dish.
Serving Suggestions Mushroom Chilli Dry pairs well with:
• Fried Rice
• Hakka Noodles
• Steamed Rice
• As a standalone appetizer with a dipping sauce
Tips & Variations
• Mushroom Selection: Button mushrooms work best, but you can also use oyster or shiitake mushrooms.
• Spice Level: Adjust the number of green chilies and chili sauce to control the heat.
• Healthier Option: Instead of deep frying, you can air fry or bake the mushrooms for a healthier version.
• Add-ons: Include bell peppers of different colors for a vibrant look and added crunch.
Nutritional Information (Per Serving)
• Calories: Approximately 250 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 12g
• Fiber: 3g
FAQs
Q1: Can I make this dish ahead of time?
It’s best enjoyed fresh to maintain the crispiness of the mushrooms. However, you can prepare the sauce in advance and fry the mushrooms just before serving.
Q2: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to regain some crispiness.
Q3: Can I use other vegetables?
Absolutely! You can add baby corn, paneer, or tofu for variation.
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