Mushroom 65

 :

200 grams button mushrooms, cleaned and halved
250 grams hung curd
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
6 grams coriander powder
6 grams cumin powder
30 gramss cornflour
30 gramss all-purpose flour (maida)
Salt, to taste
Oil, for deep-frying or sautéing
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)

 Instructions:

1. In a bowl, mix Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, cornflour, all-purpose flour, and salt to form a smooth marinade.

2. Add the cleaned and halved mushrooms to the marinade. Ensure the mushrooms are well-coated. Allow them to marinate for at least 30 minutes.

3. Heat oil in a deep fryer or a pan for deep-frying. If you prefer a healthier option, you can also sauté the marinated mushrooms in a pan.

4. Once the oil is hot, carefully add the marinated mushrooms in batches, making sure not to overcrowd the pan.

5. Fry until the mushrooms are golden brown and crispy. If sautéing, cook until the mushrooms are cooked through and have a nice coating.

6. Remove the fried/sautéed mushrooms using a slotted spoon and place them on paper towels to absorb excess oil.

7. Garnish with chopped fresh coriander leaves.

8. Serve Mushroom 65 hot with lemon wedges.

Enjoy Mushroom 65 as a delicious and crispy appetizer or snack!