Emma Wilson
Mushroom 65 is a popular and flavorful Indian appetizer that combines crispy, battered mushrooms with a spicy, tangy sauce. This dish is a favorite in many households and restaurants, known for its vibrant colors and bold flavors. To make Mushroom 65, fresh button mushrooms are first marinated in a mixture of spices, yogurt, and lemon juice, then coated in a light batter and deep-fried until golden and crispy. The fried mushrooms are then tossed in a fragrant sauce made with onions, tomatoes, green chilies, and a blend of aromatic spices like cumin, coriander, and garam masala. Garnished with fresh coriander and curry leaves, Mushroom 65 is best served hot as a snack or starter, often paired with mint chutney or lemon wedges for an extra zing. Its perfect balance of spice, tang, and crunch makes it a delightful addition to any meal.
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What You'll Learn
- Ingredients Needed: List all essential ingredients like mushrooms, spices, and gram flour for the recipe
- Preparing Mushrooms: Clean, slice, and marinate mushrooms for optimal flavor and texture
- Making Batter: Mix gram flour, spices, and water to create a crispy coating batter
- Frying Technique: Deep-fry battered mushrooms until golden brown and perfectly crispy
- Final Garnish: Toss with onions, curry leaves, and lemon juice for a tangy finish
Ingredients Needed: List all essential ingredients like mushrooms, spices, and gram flour for the recipe
To create the flavorful and spicy Mushroom 65, a popular Indian appetizer, you’ll need a carefully curated list of ingredients that balance texture and taste. The star of the dish is mushrooms, preferably button mushrooms, as they hold their shape well during frying and absorb the flavors beautifully. Ensure they are fresh, firm, and medium-sized for the best results. Clean them thoroughly and pat them dry before use to avoid excess moisture, which can affect the crispiness of the dish.
Next, gram flour (besan) is essential for the batter, providing a light, crispy coating when fried. It acts as the primary binding agent and gives the mushrooms their signature texture. Alongside gram flour, rice flour is often added to enhance the crispiness further. If rice flour is unavailable, cornstarch can be used as a substitute, though the texture may vary slightly. These flours are mixed with a splash of water to create a smooth, lump-free batter that coats the mushrooms evenly.
The spice profile of Mushroom 65 is bold and aromatic, requiring a blend of red chili powder, turmeric powder, garam masala, and kasuri methi (dried fenugreek leaves) for depth and warmth. Ginger-garlic paste is another crucial ingredient, adding a pungent, earthy flavor that complements the mushrooms. For heat, green chilies, finely chopped, are often included, though the quantity can be adjusted based on preference. Lemon juice is added for a tangy finish, balancing the richness of the dish.
For frying, oil is necessary—preferably a neutral-flavored oil with a high smoke point, such as sunflower or vegetable oil. Additionally, curry leaves are fried separately and used as a garnish, infusing the dish with their distinct aroma. Salt is essential for seasoning, and some recipes call for a pinch of baking soda in the batter to make it lighter and crispier, though this is optional.
Finally, onion and bell peppers are often added for texture and color, though they are not mandatory. If using, slice them thinly to ensure they cook evenly alongside the mushrooms. With these ingredients assembled, you’re ready to proceed with the batter preparation and frying, bringing Mushroom 65 to life with its irresistible crunch and spicy kick.
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Preparing Mushrooms: Clean, slice, and marinate mushrooms for optimal flavor and texture
Preparing mushrooms for Mushroom 65 begins with proper cleaning to ensure they are free from dirt and debris while retaining their natural texture. Start by gently brushing the mushrooms with a soft pastry brush or a damp cloth to remove any surface dirt. Avoid washing them directly under running water, as mushrooms absorb moisture quickly, which can make them soggy and dilute their flavor. If necessary, use a slightly damp paper towel to wipe away stubborn particles. Button mushrooms or cremini mushrooms are ideal for this recipe due to their firm texture and earthy flavor.
Once cleaned, slicing the mushrooms uniformly is crucial for even cooking and consistent texture in the final dish. Trim the tough ends of the mushroom stems, then slice the mushrooms into ¼-inch thick pieces. This thickness ensures they cook through without becoming too soft or losing their shape during frying. If using larger mushrooms, consider cutting them into halves or quarters to match the size of the other pieces. Uniform slices also allow the marinade to penetrate evenly, enhancing the overall flavor of the dish.
Marinating the mushrooms is a key step in infusing them with the bold flavors characteristic of Mushroom 65. Prepare a marinade using a mixture of yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. The yogurt tenderizes the mushrooms while adding a subtle tang, while the spices create a vibrant, spicy profile. Coat the sliced mushrooms evenly with the marinade, ensuring each piece is well-covered. Let the mushrooms sit for 20–30 minutes at room temperature, or refrigerate for up to an hour for deeper flavor penetration. This marination process not only enhances taste but also helps the mushrooms retain moisture during cooking.
After marinating, it’s important to handle the mushrooms carefully to maintain their texture. Gently shake off any excess marinade to prevent sogginess during frying, but leave a light coating to ensure flavor adherence. If using a batter (as some Mushroom 65 recipes include), dip the marinated mushrooms into a mixture of rice flour, besan (gram flour), and spiced water just before frying. This step adds a crispy exterior while locking in the juices and flavors of the mushrooms. Properly prepared mushrooms will result in a dish that is crispy on the outside, tender on the inside, and bursting with flavor.
Finally, the method of cooking plays a significant role in achieving the optimal texture. Heat oil to medium-high temperature (around 350°F or 175°C) before frying the marinated mushrooms in batches to avoid overcrowding the pan. Overcrowding can reduce the oil’s temperature, leading to greasy and undercooked results. Fry the mushrooms until they are golden brown and crispy, which usually takes 2–3 minutes per batch. Drain them on a paper towel-lined plate to remove excess oil. Properly cleaned, sliced, marinated, and fried mushrooms will be the star of your Mushroom 65, delivering a perfect balance of flavor and texture.
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Making Batter: Mix gram flour, spices, and water to create a crispy coating batter
To begin making the batter for Mushroom 65, gather your ingredients: gram flour (besan), a blend of spices, and water. The gram flour serves as the base for the batter, providing a crispy texture when fried. Start by taking a mixing bowl and adding approximately 1 cup of gram flour. The quantity may vary depending on the number of mushrooms you plan to coat, but this amount is ideal for a standard batch.
Next, it's time to incorporate the spices that will infuse the batter with the signature flavors of Mushroom 65. Add 1 teaspoon each of red chili powder, coriander powder, and cumin powder to the gram flour. These spices not only add heat and depth but also contribute to the dish's vibrant color. Additionally, include a pinch of turmeric powder for its earthy flavor and bright yellow hue. For a hint of tanginess, squeeze in some lemon juice, about 1-2 teaspoons, and don't forget to add salt to taste.
Now, gradually add water to the mixture while continuously whisking to avoid lumps. The goal is to achieve a smooth, lump-free batter with a consistency similar to that of pancake batter. It should be thin enough to coat the mushrooms evenly but not so runny that it drips off. You might need around 1/2 to 3/4 cup of water, but add it slowly and adjust as needed. A well-mixed batter is crucial for ensuring the coating adheres to the mushrooms and fries up crispy.
As you mix, ensure all the spices are fully incorporated, creating a homogeneous batter. The lemon juice not only adds flavor but also helps in achieving a lighter, crispier texture. If you prefer a spicier batter, you can increase the amount of chili powder or even add a finely chopped green chili for an extra kick. Remember, the batter is a key element in achieving the perfect Mushroom 65, so take your time to get the consistency and flavor just right.
Once the batter is ready, let it rest for about 10 minutes. This resting period allows the gram flour to absorb the water fully, resulting in a more consistent texture. While the batter rests, you can prepare the mushrooms by cleaning and cutting them into uniform pieces, ensuring they are ready for coating. After resting, give the batter a final stir, and it will be perfect for coating the mushrooms, creating that irresistible crispy exterior when fried.
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Frying Technique: Deep-fry battered mushrooms until golden brown and perfectly crispy
To achieve the signature crispy texture of Mushroom 65, mastering the deep-frying technique is crucial. Begin by heating a sufficient amount of oil in a deep frying pan or kadhai over medium-high heat. The ideal oil temperature for deep-frying is around 350°F to 375°F (175°C to 190°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it – if it sizzles and rises to the top within a few seconds, the oil is ready. Ensure the oil is hot enough to prevent the mushrooms from absorbing excess oil, which can make them greasy instead of crispy.
Once the oil is heated, carefully coat the marinated mushrooms in the prepared batter. The batter should be thick enough to cling to the mushrooms but not too heavy. Hold each mushroom by its stem or use a fork to gently dip it into the batter, allowing any excess to drip off. This ensures an even coating without clumps. Carefully lower the battered mushrooms into the hot oil, one by one, to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy mushrooms instead of the desired crispiness.
Fry the mushrooms in batches for 3 to 4 minutes, or until they turn golden brown and crispy. Continuously monitor the oil temperature and adjust the heat as needed to maintain a steady frying temperature. Use a slotted spoon to gently flip the mushrooms halfway through the frying process to ensure even browning on all sides. The batter should puff slightly and develop a beautiful golden crust while the mushrooms inside remain tender and juicy.
When the mushrooms are perfectly fried, remove them from the oil using a slotted spoon or spider strainer and transfer them to a plate lined with paper towels. This helps absorb any excess oil, keeping the mushrooms light and crispy. Allow them to drain for a minute before serving. For an extra layer of flavor, you can sprinkle a pinch of chaat masala or salt over the hot mushrooms immediately after frying.
Finally, serve the deep-fried battered mushrooms hot as part of Mushroom 65. The frying technique is what sets this dish apart, ensuring each mushroom is encased in a crispy, golden exterior while retaining its soft, flavorful interior. Pair them with sliced onions, lemon wedges, and coriander leaves for a delightful contrast in textures and flavors. With this precise frying technique, your Mushroom 65 will be irresistibly crispy and perfectly cooked every time.
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Final Garnish: Toss with onions, curry leaves, and lemon juice for a tangy finish
Once your mushroom 65 is fried to crispy perfection, it's time to elevate the dish with a vibrant and tangy garnish that will tantalize the taste buds. The final garnish is a crucial step in bringing together the flavors and textures of this beloved Indian appetizer. Start by preparing the ingredients for the garnish: finely slice a medium-sized red onion into thin juliennes, ensuring they are crisp and ready to add a sharp, peppery bite. Fresh curry leaves are essential; pick a small handful, ensuring they are clean and dry, as they will add an aromatic, citrusy note that complements the earthiness of the mushrooms. Lastly, have freshly squeezed lemon juice ready—about 2-3 tablespoons—to introduce a bright, acidic finish that balances the richness of the fried mushrooms.
To assemble the garnish, begin by transferring the hot, crispy mushroom 65 into a large mixing bowl. The heat from the mushrooms will slightly wilt the onions and curry leaves, releasing their flavors without overcooking them. Quickly add the sliced onions and curry leaves to the bowl, ensuring they are evenly distributed. The contrast between the warm mushrooms and the raw, crisp onions will create a delightful texture interplay. Next, drizzle the lemon juice over the mixture, taking care to coat the mushrooms and onions evenly. The lemon juice not only adds tanginess but also helps to brighten the overall flavor profile of the dish.
Now, it's time to toss everything together. Using a pair of tongs or two large spoons, gently mix the mushrooms, onions, curry leaves, and lemon juice until all the ingredients are well combined. Be careful not to crush the crispy mushrooms while tossing. The goal is to maintain their texture while allowing the flavors of the garnish to meld seamlessly. The curry leaves should release their fragrance, and the lemon juice should create a subtle, tangy coating on each piece of mushroom.
As you toss, you’ll notice the dish transform—the dull golden-brown mushrooms will glisten with lemon juice, and the vibrant green curry leaves and deep purple onions will add pops of color. This visual appeal is as important as the flavor, making the dish even more inviting. The final garnish not only enhances the taste but also adds a refreshing element that cuts through the richness of the fried batter.
To serve, transfer the mushroom 65 to a platter, ensuring the onions, curry leaves, and lemon juice are evenly distributed across the dish. You can garnish further with a few extra curry leaves or a wedge of lemon for an added touch of freshness. The tangy finish from the lemon juice, the slight crunch of the onions, and the aromatic curry leaves will make every bite of mushroom 65 a burst of flavors and textures. This final garnish is what sets mushroom 65 apart, turning it from a simple fried dish into a memorable, restaurant-style appetizer.
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Frequently asked questions
Mushroom 65 is a popular Indian appetizer made with button mushrooms, coated in a spicy, tangy batter, and deep-fried until crispy. It's a flavorful and crunchy dish, often served as a snack or starter.
The key ingredients include button mushrooms, besan (gram flour), rice flour, ginger-garlic paste, red chili powder, turmeric, lemon juice, curry leaves, and oil for frying. Some variations may include yogurt or cornflour for added texture.
Yes, Mushroom 65 can be made healthier by air-frying or baking the coated mushrooms instead of deep-frying. Preheat the air fryer or oven, place the mushrooms in a single layer, and cook until crispy, flipping halfway through.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes to retain crispiness. Avoid reheating in the microwave, as it may make the dish soggy.
