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Mushroom Popcorn

Prep Time: 20 mins I Cooking Time: 40 mins I Serving: 4-5




Ingredients :-


For the Dip :-


3 tbsp. Mayonnaise

1 tbsp. Tomato Ketchup

½ tsp. Chilli Flakes

¼ tsp. Black Pepper Powder

¼ tsp. Dried Oregano

Salt to taste


For the batter :-


500 g/ 1.1 lb. Button Mushrooms (washed & stems on but trimmed)

1 cup/100 g Besan/Chickpea Flour

¼ cup/30 g Cornstarch/Cornflour (for crispiness)

½ tsp. Chilli Flakes

½ tsp. Red Chilli Powder/Paprika

½ tsp. Black Pepper Powder

1 tsp. Veg/Olive Oil

½ cup/ 100ml approx. Buttermilk

Salt to taste

Water (if required)

For frying :-

Veg Oil (enough for deep frying)


Method for Dip :-


In a bowl add all the ingredients for the dipping sauce mentioned under the list and mix well. Cover and refrigerate for later use.


Method for Mushroom Popcorns :-


In a large bowl add mushrooms + besan(chickpea flour) + cornstarch + chilli flakes + red chilli powder/paprika + salt + black pepper powder + veg/olive oil + buttermilk. Mix well and prepare the batter by combining all the ingredients. The batter should be thick


Heat the veg oil in a kadai on low-medium flame. Once hot, slide them, a few at a time, into hot oil and deep-fry the mushrooms in batches for 5 -7 minutes on low-medium flame. Separate the mushrooms with the help of a fork and keep stirring for even cooking


Lower down the flame and with the help of a slotted spoon, dish out and place on an absorbent paper


Similarly, prepare the remaining mushrooms


While the mushrooms rest, heat the oil again to medium flame (425 degree). Re-fry the mushrooms for another 8-10 minutes until golden and crisp. Keep stirring


Drain the fried mushroom popcorns on an absorbent paper.


Time to Taste:)


Serve them hot with chilled dipping sauce(prepared) and drink of your choice.

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