Crispy Mushroom Pakora Recipe – Besan, Chilli & Ajwain Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Mushroom Pakora Recipe – Besan, Chilli & Ajwain Snack

Introduction

Oh, pakoras! Is there anything more comforting than a plate of hot, crispy pakoras with a cup of chai? Seriously, these are the quintessential Indian snack, and my family absolutely adores them. I first made these mushroom pakoras years ago for a Diwali get-together, and they were gone in minutes! They’re surprisingly easy to make, and the combination of earthy mushrooms, fragrant spices, and that satisfying crunch is just… perfect. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This mushroom pakora recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It’s easy, even if you’re new to Indian cooking. And most importantly, it’s incredibly delicious. The blend of besan, chilli, and ajwain creates a flavour explosion in every bite. Plus, mushrooms are a great way to sneak in some veggies!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 cup besan (gram flour) – about 100g
• ½ cup rice flour – about 60g
• 1 tsp Kashmiri red chilli powder – about 5g
• Pinch of baking soda
• 1 tsp chaat masala – about 5g
• ½ tsp ajwain (caraway seeds) – about 2.5g
• Pinch of hing (asafoetida)
• 1 tsp ginger garlic paste – about 5g
• To taste salt
• ½ – ¾ cup water – about 120-180ml
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Gram Flour) – The Foundation of Pakora
Besan is the star of the show. It gives pakoras their characteristic texture and flavour. Make sure yours is fresh for the best results.

Rice Flour – For Extra Crispiness
Don’t skip the rice flour! It adds an incredible crispiness that you just won’t get with besan alone.

Kashmiri Red Chilli Powder – Colour and Mild Heat
Kashmiri chilli powder isn’t just about the heat; it’s about the beautiful, vibrant red colour it imparts. It has a mild heat, so you get colour without too much spice.

Ajwain (Caraway Seeds) – Digestive Benefits & Flavour
Ajwain isn’t just delicious, it’s also great for digestion – a bonus when enjoying a fried treat! It has a unique, slightly thyme-like flavour.

Hing (Asafoetida) – Traditional Flavour Enhancer
Hing has a… unique smell in its raw form, but trust me, it adds a wonderful savoury depth to the pakoras. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get frying!

1. In a large bowl, combine the besan, rice flour, Kashmiri red chilli powder, chaat masala, ajwain, hing, and salt. Give it a good mix.
2. Now, gradually add water, whisking as you go, until you have a smooth batter. It shouldn’t be too thick or too runny – think of the consistency of pancake batter.
3. Gently mix in the baking soda. Don’t overmix at this stage! We want to keep that leavening effect.
4. Heat oil in a pan over medium heat. You want enough oil for the pakoras to float.
5. Dip each mushroom into the batter, making sure it’s fully coated.
6. Carefully drop the coated mushrooms into the hot oil, frying in batches to avoid overcrowding the pan.
7. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
8. Remove the pakoras with a slotted spoon and drain them on paper towels.
9. Serve immediately! Seriously, they’re best when they’re hot and crispy.

Expert Tips

• Don’t overcrowd the pan – this will lower the oil temperature and result in soggy pakoras.
• Make sure the oil is hot enough before adding the pakoras.
• For extra crispy pakoras, you can add a tablespoon of cornflour to the batter.

Variations

• Spicier Pakoras: Add a pinch of cayenne pepper or a finely chopped green chilli to the batter. My brother loves these!
• Onion Pakoras: Swap the mushrooms for sliced onions – equally delicious!
• Potato Pakoras: Use small potato cubes instead of mushrooms.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Confirmation

This recipe is gluten-free as long as your hing (asafoetida) is certified gluten-free. Some brands add wheat flour as a stabilizer.

Spice Level Adjustment

Adjust the amount of Kashmiri red chilli powder to your liking. If you prefer a milder flavour, use less. For more heat, add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Holi)

Pakoras are a staple during Indian festivals like Diwali and Holi. They’re perfect for sharing with family and friends!

Serving Suggestions

Serve these mushroom pakoras with:

• Mint-coriander chutney
• Tamarind chutney
• A cup of hot chai
• A side of sliced onions and lemon wedges

Storage Instructions

Pakoras are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

What type of oil is best for frying pakoras?
Groundnut oil (peanut oil) or vegetable oil are both great choices. They have a high smoke point and a neutral flavour.

Can I make the batter ahead of time?
You can make the batter up to an hour ahead of time. Just keep it covered and refrigerated. Add the baking soda just before frying.

How can I make the pakoras extra crispy?
Adding rice flour to the batter is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

What is hing and can I substitute it?
Hing (asafoetida) is a resin with a pungent smell. It adds a unique savoury flavour. If you can’t find it, you can omit it, but it does add a lot to the flavour profile.

Can I air fry these mushroom pakoras instead of deep frying?
Yes, you can! Lightly spray the coated mushrooms with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!