Mushroom Pakoda Recipe

Clean and trim

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim stem ends if needed. If mushrooms are large, halve or quarter them so pieces are roughly bite-sized (about 1–2 cm thick).

Place prepared mushrooms in a bowl and sprinkle 0.25 tsp salt over them. Toss and set aside for 5–10 minutes to draw out a little moisture; pat dry again before battering so coating adheres well.

In a medium bowl, whisk together 1.5 cups besan, 2 tbs rice flour, 1 tbs cornstarch (if using), 0.25 tsp baking soda, 0.5 tsp ajwain, 0.75 tsp red chili powder, 1 tsp ground coriander, 0.25 tsp turmeric, 0.5 tsp garam masala and 1.25 tsp salt until evenly mixed.

Add 1 tsp grated ginger, 1 finely chopped green chili, and 3 tbs chopped cilantro into the dry mix and combine.

Gradually add about 3 tbs water while stirring to form a thick, lump-free batter that will cling to mushrooms. The batter should be thick enough to coat—if too thick, add water 1 tsp at a time; if too thin, add a little besan.

Taste a tiny pinch of batter (optional) and adjust salt or chili if needed. Cover batter and rest for 5 minutes; baking soda will give a light aeration.

Heat oil in a deep saucepan or kadai over medium-high heat to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily to the surface.

Working in batches to avoid overcrowding, toss mushroom pieces in the batter to coat evenly. Let excess batter drip back into bowl.

Carefully slide 6–8 battered mushroom pieces into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on size. Maintain oil temperature between medium and medium-high; reduce heat if browning too quickly.

Use a slotted spoon to transfer fried pakodas to a plate lined with paper towels to drain. Sprinkle a pinch of salt over them while hot. Repeat with remaining mushrooms.

Arrange mushroom pakodas on a serving platter with lemon wedges and chutneys (tamarind and/or mint-coriander) on the side. Serve hot for best crispness.

If making ahead, keep pakodas warm on a rack in a low oven (90–100°C / 200–210°F) for up to 20 minutes; for longer storage, re-crisp in a 200°C oven for 5–7 minutes before serving.