Easy Mushroom 65 Recipe Indian Style
Mushroom 65 Recipe is one of the most compelling crisp and delicious starter recipes from the vegetarian category. Among this category paneer and mushrooms stand rich, so any starter made from these two are considered best. A delightful twist on the classic Chicken 65, this dish serves as a delicious alternative for vegetarians, combining the earthy flavor of mushrooms with a burst of aromatic spices.
The term “65” is famously associated with the starter or appetizer dishes which are deep fried and eye compelling. It is believed that the term “65” beside appetizers have been originated from the state of Tamil Nadu. The essence of the Mushroom 65 recipe lies in its flavorful spice mix where they are marinated and then deep fried to a crisp texture, making it a beloved snack or appetizer.
The mushrooms were a good protein, vitamin, and antioxidant source; the button types were the primary mushrooms used within this recipe simply because of their mild flavor along with firm textures. Other popular mushroom varieties suitable for this application are oyster or cremini mushrooms.
Mushroom 65 Recipe is best served hot, garnished with freshly chopped onions, carrots and a small slice of lemon. Either we can serve this dish with a vegetable biryani recipe or consume it as an evening snack accompanied by mint chutney or tomato ketchup. When it comes to street vendors they serve this dish along with fried rice.
How to make Mushroom 65 Recipe:
1. Cut button mushrooms into two pieces and keep them aside.
2. In a mixing bowl, add besan flour, all-purpose flour, corn flour and rice flour.
3. Add turmeric powder, red chili powder, salt and coriander powder.
4. Put cumin powder, garam masala powder, fresh ginger garlic paste, and pepper powder.
5. Add curry leaves, coriander leaves, lemon juice, and very little water.
6. Mix well to get a thick batter. Add sliced mushrooms and mix so that the batter gets coated well.
7. Heat oil in a pan and once oil reaches optimum temperature put mushrooms one by one in small batches.
8. Deep fry on low flame and flip to the other side so that the mushrooms get cooked well.
9. Once the Mushroom 65 Recipe turns golden brown, remove from the oil, drain, and transfer to a serving plate. Serve hot accompanied with onions and sauce.
Watch the Mushroom 65 Recipe Video on YouTube.
Here are a few finger-licking recipes:
Dondakaya 65 and
Tips to make perfect Mushroom 65 Recipe:
Select good mushrooms: White button mushrooms or oyster mushrooms are best for a firm texture.
Marinate to your taste: Marinate the mushrooms in yogurt or curd along with spices at least 30 minutes prior for flavor infusion. Do not omit this step.
Double coat for extra crispiness: For an extra crispy batter, try double coating your mushrooms. Give them a first coat in a light flour mixture, then dip them in the spiced yogurt batter.
Fry at the right temperature: Oil temperature is very important for crispy mushrooms. Heat oil to medium flame, If the oil is very hot or low, the batter will get soggy.
Do not overcrowd the pan: fry the mushrooms in batches, as this helps them cook evenly and tends to keep that crispiness.
Decoration for presentation: Garnish mushroom 65 using chopped fresh coriander leaves or curry leaves for that little pop of colors and freshness, which will be final touches on a dish.
Adjust the spice: The Mushroom 65 recipe is an authentic spicy recipe, but one can adjust the amount of chili powder according to one’s liking.
Mushroom 65 Recipe
Mushroom 65 is a popular South Indian vegetarian appetizer made with crispy fried mushrooms coated in a spicy and flavorful batter.
Ingredients
- Mushroom – 200 gms.
- Besan flour – 2 tbsp.
- All purpose flour/ maida – 2 tbsp.
- Corn flour – 1 tbsp.
- Rice flour – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chili powder – 1 tbsp.
- Salt – ½ tbsp.
- Coriander powder – ¼ tbsp.
- Jeera/ cumin powder – ¼ tbsp.
- Garam masala powder – ½ tbsp.
- Fresh ginger garlic paste – 1 tbsp.
- Pepper powder – ¼ tbsp.
- Curry leaves – 2 tbsp.
- Coriander leaves – 3 tbsp.
- Lemon juice – 2 tbsp.
- Water – to make batter
Instructions
- Slice the button mushrooms in half and set them aside.
- Combine rice flour, corn flour, besan flour, and all-purpose flour in a mixing bowl.
- Include the red chilli powder, turmeric powder, coriander powder, and salt.
- Add pepper powder, fresh ginger garlic paste, cumin powder, and garam masala powder.
- Pour a small amount of water, lemon juice, curry and coriander leaves.
- Thoroughly mix to obtain a thick batter. Sliced mushrooms should be added, and the batter should be thoroughly coated.
- Heat some oil in a pan, and when it reaches the ideal temperature, add tiny batches of mushrooms one at a time.
- To ensure that the mushrooms are well cooked, deep fried them over low heat and then turn them over.
- Take the Mushroom 65 recipe out of the oil, drain, and place it on a serving plate as soon as it’s golden brown. Serve hot with sauce and onions on the side.
