Try this delicious mushroom pakora recipe today! Serve it with a homemade & fresh red pakora sauce & you are in for a treat.
- 225g (¼lb) mushrooms, cleaned and thinly sliced
- 1 onions, peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, peeled and grated
- 1 green chilli, washed and finely thinly sliced
- 15ml (1 tbsp) cilantro, washed and finely chopped
- 15ml (1 tbsp) mint, washed and finely chopped
- 5ml (1 tsp) ground turmeric
- 1.25ml (¼ tsp) asafoetida
- 5ml (1 tsp) chilli powder
- 2.5ml (½ tsp) ground cumin
- 5ml (1 tsp) salt
- 15ml (1 tbsp) rice flour
- 30ml (2 tbsp) gram flour
- 125ml (½ cup) water
- Place all the ingredients in a large mixing bowl and stir until all the ingredients are well incorporated.
- Heat about 5cm (2in) of oil in a wok or deep pan.
- Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
- Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don’t add too many balls at a time, because you risk lowering the oil temperature too much.
- Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4 mins. Repeat the process until you have used up all the potatoes.
- Drain on kitchen paper, season to taste and keep warm while you cook the rest.
- Serve with raita and pakora sauce. Enjoy!
- If the consistency is runny, add a bit more rice and gram flour.
- If the mixture isn’t coated well enough, add a bit more batter. I.e. Mix in more water, rice and gram flour.
- Category: Starter
- Method: Deep Fry
- Cuisine: Indian
Keywords: mushroom pakora, mushroom pakoda recipe, Indian starter recipe, homemade pakora