I still remember tasting Mushroom Salt and Pepper for the first time in a small restaurant in Coimbatore. It was so crispy and flavour packed that I couldn’t stop thinking about it. Ever since then, I wanted to try making it at home.

Tried a few times with some adjustments here and there, and finally got it right! This one gives that perfect crunch and spicy kick – a great choice if you’re looking for a starter or even a nice side dish.

Let’s Talk About Ingredients

• Maida, Corn Flour, and Rice Flour: These flours combine to create a light, crispy coating for the mushrooms. If you’re looking for a gluten free option, you can substitute maida with chickpea flour.
• Mushrooms: Rich in umami flavor, mushrooms are the star of this dish. Button mushrooms work best, but you can experiment with other varieties like oyster or shiitake.
• Garlic and Onions: These aromatics add depth and flavor. Sautéing them until golden enhances their sweetness and balances the spiciness of the dish.
• Green Chillies and Curry Leaves: They bring in the heat and a distinct South Indian aroma. Adjust the number of chillies based on your spice preference.
• Spices (Red Chilli Powder, Garam Masala, Pepper Powder): These spices add warmth and complexity. Freshly ground pepper gives the best flavor.
• Soy Sauce: A dash of soy sauce introduces a savory umami note, tying all the flavors together.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Prepare the Batter:
  In a bowl, mix 1/2 cup maida, 1/2 cup corn flour, 1 tbsp rice flour.

salt to taste, and 1/2 tsp pepper powder. Mix well

Gradually add 1/4 to 1/2 cup water, whisking until you get a smooth, lump-free batter. The consistency should be slightly thin, enough to coat the mushrooms lightly.

• Coat the Mushrooms:
  Add 200 grams of sliced mushrooms to the batter. Mix gently to ensure each piece is well-coated.

Deep Fry:
Heat oil in a pan for deep frying. Once hot, carefully add the batter-coated mushrooms in batches. Fry until golden brown and crispy. Remove and drain on paper towels. Avoid overcrowding the pan to maintain the oil temperature.

Prepare the Masala:
In another pan, heat 1 tsp oil. Add 3 chopped garlic cloves

and 1 large chopped onion. Sauté until the onions turn slightly pink.

• Add Spices and Herbs:
  Add 2 slit green chillies, a few curry leaves, and salt to taste. Mix well. Then, add 1 tsp red chilli powder

and 1 tsp garam masala. Stir until the raw smell disappears.

To prevent burning, you can add 2 tbsp water.
Add 1 tbsp soy sauce to the masala. Mix thoroughly.

Combine Mushrooms with Masala:
Add the fried mushrooms to the pan. Toss well to ensure they are evenly coated with the masala.

• Final Touch:
  Sprinkle 1 tsp pepper powder over the dish. Give it a final toss and transfer to a serving bowl. Serve hot.

Expert Tips

• Mushroom Selection: Use fresh, firm mushrooms for the best texture. Avoid washing them under running water; instead, wipe them clean with a damp cloth to prevent sogginess.
• Batter Consistency: Ensure the batter is not too thick. A thin batter results in a lighter, crispier coating.
• Oil Temperature: Maintain medium-high heat while frying. Too hot, and the mushrooms will brown quickly without cooking through; too cold, and they’ll absorb excess oil.
• Serving Suggestion: This dish is best enjoyed immediately while it’s hot and crispy. Pair it with a tangy dipping sauce or serve as a side with fried rice.

FAQs

Q: Can I bake the mushrooms instead of deep frying?
A: While baking is a healthier alternative, it may not yield the same crispiness as deep frying. If you choose to bake, preheat the oven to 200°C (392°F) and bake the coated mushrooms on a greased tray for 20-25 minutes, flipping halfway through or try the air fryer.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to regain some crispiness.

Q: Can I use other vegetables?
A: Absolutely! This batter and masala combination works well with paneer, baby corn, or even cauliflower florets.

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