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.