Crispy Mushroom Pakora Recipe – Indian Street Food Delight

Last Updated on 4 months by Neha Deshmukh

Crispy Mushroom Pakora Recipe – Indian Street Food Delight

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for something crispy, spicy, and utterly comforting. And honestly, is there anything more comforting than a plate of hot, golden pakoras? Today, I’m sharing my go-to recipe for Crispy Mushroom Pakora – a delightful twist on a classic Indian street food. I first made these when I was craving something a little different from the usual onion or potato pakora, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These mushroom pakoras are seriously addictive. They’re perfectly crispy on the outside, tender on the inside, and bursting with flavour. Plus, they come together surprisingly quickly – perfect for a weeknight snack or a weekend treat. They’re a fantastic way to enjoy mushrooms, even if you’re not usually a huge fan. Trust me, the batter and spices work their magic!

Ingredients

Here’s what you’ll need to make these delicious mushroom pakoras:

• 200 grams white button mushrooms
• 1 cup curd (approximately 240ml)
• 1 tablespoon ginger garlic paste
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 8-10 curry leaves, roughly chopped
• 2 tablespoons corn flour
• 4 tablespoons whole wheat flour
• 2 tablespoons rice flour
• ?? teaspoon lemon juice (about 1/2 tsp)
• Oil as needed for deep frying
• Spring onions or coriander for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Kashmiri Red Chilli Powder: This is key for that beautiful vibrant colour and a lovely, mild heat. It’s different from regular chilli powder – it’s more about colour than intense spice.
• The Flour Blend: We’re using a mix of corn flour, wheat flour, and rice flour. Corn flour gives it that extra crispness, wheat flour provides structure, and rice flour adds a light, airy texture. It’s a winning combination!
• Curry Leaves: Don’t skip these! They add such a wonderful aromatic flavour that’s so distinctly Indian. Fresh curry leaves are best, but you can sometimes find frozen ones if you can’t get fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those mushrooms a really good rinse. Trim off the stalks and then halve or quarter them depending on their size. You want them to be bite-sized.
2. In a bowl, whisk the yogurt until it’s nice and smooth. Then, add the ginger-garlic paste and all those wonderful spices – cumin, coriander, garam masala, and Kashmiri red chilli powder. Give it a good mix!
3. Now, add the chopped curry leaves, corn flour, wheat flour, rice flour, lemon juice, and a pinch of salt to the yogurt mixture. Mix everything together until you have a thick, smooth batter. It should coat the back of a spoon nicely.
4. Heat up your oil for deep frying in a kadai or a deep pan. You’ll want enough oil so the pakoras can float.
5. To test if the oil is hot enough, drop a tiny bit of batter into it. If it sizzles and rises to the surface steadily, you’re good to go!
6. Now, carefully coat each mushroom piece evenly in the batter.
7. Gently drop the battered mushrooms into the hot oil, but don’t overcrowd the pan. Fry them in batches until they’re golden brown and crispy, turning them occasionally to ensure they cook evenly. This usually takes about 3-4 minutes per batch.
8. Remove the pakoras with a slotted spoon and place them on paper towels to drain off any excess oil.
9. Garnish with some chopped spring onions or coriander, and serve immediately!

Expert Tips

• Don’t skip the draining step! It’s important to get rid of excess oil for that perfect crispy texture.
• Make sure your oil is hot enough before adding the pakoras. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt or soy yogurt work really well!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. A blend with rice flour, potato starch, and tapioca starch is a good option.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the batter. My friend, Priya, always adds a little extra chilli – she loves the heat!
• Monsoon/Rainy Day Special: My grandmother always used to add a little bit of besan (gram flour) to the batter during the monsoon season. She said it made the pakoras extra crispy and helped ward off the dampness!

Serving Suggestions

These mushroom pakoras are best enjoyed hot and fresh! They’re amazing with:

• Your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup.
• A cup of hot chai (Indian tea).
• As a side dish with your favourite Indian meal.

Storage Instructions

Honestly, these are best eaten immediately. But if you do have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to try and revive them.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Peanut oil or vegetable oil are good choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to a few hours. You might need to add a splash of water to thin it out a bit before frying.
• How do I prevent the pakoras from absorbing too much oil? Make sure your oil is hot enough and don’t overcrowd the pan.
• What chutneys or sauces pair well with mushroom pakora? Mint-coriander chutney is a classic pairing. Tamarind chutney and tomato ketchup are also delicious options.
• Can I bake these instead of frying? While frying gives you the best crispy texture, you can try baking them. Preheat your oven to 200°C (390°F), lightly brush the pakoras with oil, and bake for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy your homemade Crispy Mushroom Pakora! I hope this recipe brings a little bit of Indian street food magic to your kitchen. Happy cooking!