Ingredients:

• Oyster mushrooms – 200g (Dhingri / Mushroom)

• All-purpose flour – ½ cup (Maida)

• Corn flour – ¼ cup (Makki ka Atta / Cornflour)

• Bread crumbs – 1 cup (Breadcrumbs)

• Red chili powder – 1 tsp (Lal Mirch)

• Turmeric powder – ½ tsp (Haldi)

• Black pepper powder – ½ tsp (Kali Mirch)

• Garam masala – ½ tsp (Garam Masala)

• Ginger-garlic paste – 1 tsp (Adrak-Lahsun Paste)

• Salt – to taste (Namak)

• Water – as needed (Pani). Oil – for deep frying (Tel)

How to Cook:

• Prepare the mushrooms: Wash and cut oyster mushrooms into small bite-sized pieces. Pat dry.

• Make marinade: In a bowl, mix ginger-garlic paste, red chili powder, turmeric, black pepper, garam masala, and salt. Add mushrooms, coat well. Rest for 15 minutes.

• Prepare coating:

  • In one bowl: mix maida + cornflour with little salt and water to make a thick batter.

  • In another bowl: keep bread crumbs ready.

• Coat mushrooms: Dip marinated mushrooms in batter, then roll in breadcrumbs.
  (Tip: For extra crispiness, dip again in batter and re-coat with breadcrumbs.)

• Fry: Heat oil. Deep fry the coated mushrooms on medium flame until golden and crispy. Serve: Hot with mayonnaise, ketchup, or mint chutney.

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