Ingredients:

• Oyster mushrooms – 200g (Dhingri), cleaned, separated

• Besan (Gram flour) – ½ cup

• Rice flour / Cornflour – 2 tbsp (for extra crispiness)

• Ginger-garlic paste – 1 tsp

• Green chili paste – ½ tsp (optional)

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Garam masala – ½ tsp

• Turmeric – ¼ tsp

• Salt – to taste

• Lemon juice – 1 tsp

• Water – as required (to make thick batter). Oil – for deep frying

Optional (for more crunch):

• Bread crumbs / crushed cornflakes – ½ cup (for coating)

Vegan Option:

• Same recipe works ✅ (no dairy/egg involved). If you want an extra-rich coating, replace water with plant-based milk (soy/almond/oat milk).

Method:

• Prep mushrooms

  • Wash, pat dry oyster mushrooms. Keep whole or cut large ones in half.

• Make batter

  • In a bowl, mix besan, rice flour, all masalas, salt, ginger-garlic paste, lemon juice.

  • Add water slowly to make a thick batter (should coat mushrooms well).

• Coat

  • Dip mushrooms into the batter.

  • Optionally roll in breadcrumbs/cornflakes for extra crunch.

• Fry

  • Heat oil in a kadai.

  • Deep fry mushrooms on medium-high heat till golden & crispy.

  • Drain on paper towel.

• Serve

  • Sprinkle with chaat masala. Serve hot with mint chutney, schezwan chutney, or tomato ketchup.

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