Mushroom Pakora

If I ever talk about making a full on Indian meal, my boys will always want mushroom pakora as their ‘starter’. It’s most certainly a crowd-pleaser and ready in no time at all. I don’t tend to deep-fry often, however, as a treat, these little mouth-watering morsels of battered mushrooms are just to too tempting. Once you have one, you won;t be able to hold back the urge for more, a pre-warning, they are very addictive!

The batter for this recipe is made using chickpea flour, ginger, garlic and spices. I’ve used button mushrooms for this receipe, however you could use chestnut mushrooms or wild mushrooms if you preferred. In terms of the consistency of the batter, I prefer it to be light and crispy, as opposed to thick and dense and so, I have made these to have a thin and golden batter.

Mushroom Pakora

Quartered mushrooms cooked in a spicy batter and deep fried until crispy. Season well to bring out the flavours.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Indian

Servings 4 people

Equipment

• 1 Large mixing bowl
• 1 Fryer or deep pan for frying

Ingredients

  

• 150 g Button mushrooms (Halved)
• 80 g Chickpea flour
• 2 cloves Garlic (crushed/grated)
• 6 g Ginger (grated)
• 5 g Coriander (chopped)
• 1 tsp Ground cumin
• 1 tsp Garam masala
• 140 ml Warm water
• 1 Green chilli (diced)
• 1/2 tsp Turmeric
• 1 tsp Salt
• Sunflower Oil for deep frying

Instructions

 

• Sieve the chickpea flour into a mixing bowl.
• Grate the ginger and garlic into the flour.
• Add ground cumin, garam masala, chilli, salt, coriander and water into the flour.
• Mix with a hand whisk to form a batter, until it is smooth.
• Wash and cut mushrooms into quarters and mix into the batter.
• Heat oil in a fryer and when the oil is ready, spoon in the mushrooms coated with batter.
• Deep fry on a medium-high heat for around 5 mins, or until golden.

Keyword Mushroom Pakora

Useful Tips for making Mushroom Pakora

• Don’t under-season the batter, it needs a generous amount of salt to standout within the chickpea flour.
• I’ve recommended 1 chilli, but if you prefer it spicy, add an extra chilli. I prefer them hot!
• Why not chop up some other vegetables and use up any remaining batter to make vegetable pakoras. I’ve previously used onions (onion bhajis), aubergines and courgettes.