Mushroom pakoras vanish from plates almost instantly when you serve them. These crunchy, juicy bites make the perfect companion for a steaming cup of chai or coffee. They offer a surprisingly light and easy-to-eat alternative to other fried snacks.
Why Mushroom Pakoras Stand Out
Mushrooms cook quickly and absorb spices beautifully. This creates pakoras that are flavorful without feeling heavy. Whether you're hosting guests or preparing a family meal, this recipe adds a delightful crunch to your table.
Simple Ingredients for Mushroom Pakoras
You probably have most items already in your kitchen. This recipe makes about ten servings.
- 1.5 kg button mushrooms, cleaned and thickly sliced
- 3 cups besan (gram flour)
- ½ cup rice flour
- 2½ tsp red chilli powder (adjust to taste)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp chaat masala
- Salt to taste
- 2 tbsp ginger-garlic paste
- 2–3 green chillies, finely chopped
- Fresh coriander, chopped
- Water as needed for batter
- Oil for deep frying
Step-by-Step Cooking Instructions
Prepare the Mushrooms
Rinse mushrooms briefly under running water. Pat them completely dry with a kitchen towel. Slice them into medium-thick pieces. This prevents excess water release during cooking.
Make the Pakora Batter
Take a broad mixing bowl. Combine besan, rice flour, all spice powders, salt, ginger-garlic paste, green chillies, and fresh coriander. Mix everything thoroughly. Gradually add water while stirring. Aim for a thick batter that will coat the mushrooms evenly.
Coat the Mushrooms
Add the sliced mushrooms to the batter. Gently mix until each piece gets a complete coating. Let them sit for five minutes. This allows the flavors to penetrate the mushrooms.
Fry Until Golden Brown
Heat oil in a deep pan over medium heat. Carefully add batter-coated mushrooms in batches. Do not overcrowd the pan. Turn them occasionally as they fry. Cook until they achieve a golden-brown color and crisp texture.
Drain and Serve Hot
Remove pakoras with a slotted spoon. Drain them on paper towels to absorb excess oil. Serve immediately while hot and crispy.
Serving Suggestions
These pakoras taste best with dipping sauces. Try mint chutney, tamarind chutney, or simple tomato ketchup. Enjoy them during rainy afternoons, at tea time, or as party appetizers.
Tips for Extra Crispy Pakoras
- Maintain a thick batter consistency. Thin batter leads to soggy pakoras.
- Fry over medium heat for even cooking.
- Avoid overcrowding the frying pan.
- Rice flour is essential for achieving that signature crunch.
Creative Variations to Try
Experiment with these fun twists on the classic recipe.
- Cheese Mushroom Pakora: Mix grated cheese into the batter for a creamy touch.
- Pepper Mushroom Pakora: Add crushed black pepper for an extra spicy kick.
- Onion-Mushroom Pakora: Combine thinly sliced onions with mushrooms for added crunch.
This easy mushroom pakora recipe brings restaurant-style snacks to your home kitchen. The simple steps and common ingredients make it accessible for everyone. Next time you crave something crispy with your tea, give these golden delights a try.
