Mushroom Tikka is my go-to recipe when I want to impress guests with something quick yet tasty. The mushrooms are coated in a crispy batter, fried until golden, and then tossed in a savory sauce with onions, garlic, and ginger. It’s the kind of dish that disappears quickly from the table – I learned this the hard way at my last dinner party.
About the Recipe
This recipe takes ordinary button mushrooms and turns them into something extraordinary. The batter uses three types of flour for the perfect crunch, while the sauce brings together Chinese and Indian flavors. It’s easier than you might think – if you can make pakoras, you can make this.
Why You’ll Love This Recipe
You’ll love how the mushrooms stay juicy inside while getting super crispy outside. The sauce is a perfect balance of spicy and savory, thanks to the mix of green chilies and soy sauce. It’s also really flexible – you can make it extra spicy or mild, depending on your taste. Best of all, it’s a great vegetarian option that even meat-lovers enjoy.
Mushroom Tikka
Cooking Tips
– Make sure your oil is hot enough before frying (test with a small drop of batter)
– Don’t overcrowd the pan while frying mushrooms
– Pat mushrooms dry before coating in batter
– Keep the batter thick for better coating
– Serve immediately while still hot and crispy
Serving and Storing Suggestions
Serves 4 as an appetizer. Ready in 30 minutes. Serve hot with mint chutney or sweet chili sauce. Best eaten fresh – the crispiness won’t last if stored. If needed, store leftovers in the fridge for up to 24 hours and reheat in the oven to regain some crispiness.
Similar Recipes
- Cauliflower Manchurian
- Paneer Tikka
- Crispy Corn
- Chili Mushroom
Nutrient Benefits
Mushrooms are low in calories but rich in protein and fiber. They’re packed with B vitamins and minerals like selenium and copper. Using different flours adds protein and fiber to the dish. The ginger and garlic offer immune-boosting properties.
Mushroom Tikka
Ingredients
- 1 or 2 cups Button Mushrooms (trimmed, washed, cleaned, sliced if desired)
- 1/4 cup Flour (Gram)
- 1/4 cup Maida
- 2 tbsp Corn Flour (+ 2 tblsp)
- 1/2 tsp Red Chilli Powder
- 1 tsp Soy Sauce
- 2 Onions (chopped)
- 1/2 inch Ginger (peeled, finely chopped)
- 6 cloves Garlic (finely chopped)
- 3 to 4 Green Chillies (finely chopped)
- Coriander Leaves (few, chopped)
- Salt as per taste
- Oil as required
Instructions
- Mix the gram flour, maida and 2 tblsp corn flour in a bowl.
- Add red chilli powder, salt and enough water.
- Mix well to a thick batter.
- Heat oil in a pan over medium flame.
- Dip the mushrooms in the batter and add them to the hot oil.
- Fry until golden brown and remove.
- Drain excess oil and keep aside.
- In a separate pan, heat little oil.
- Saute the onions, ginger, garlic and green chillies for 1 minute.
- Add the reserved mushrooms, soy sauce and mix well.
- Mix little water with 2 tblsp corn flour and add to the pan.
- Stir well and cook for a minute or two.
- Transfer to a serving dish.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I bake these instead of frying?
While baking is possible, you won’t get the same crispy texture. If you want to bake, spray with oil and cook at 400°F (200°C) for 15-20 minutes, turning halfway through.
Can I prepare the batter in advance?
The batter is best made fresh. If prepared too far ahead, it can become thick and won’t coat the mushrooms properly. Make it just before frying.
How do I keep the mushrooms from getting soggy?
The key is to serve them immediately after cooking. Also, make sure your mushrooms are completely dry before coating them in batter, and don’t stack them after frying.
