Crispy on the outside, juicy on the inside, and bursting with minty magic!
If you’re looking for a delicious and unique vegetarian starter, these Crispy Mint-Coated Mushrooms are going to steal the spotlight! This dish is crunchy, spicy, and packed with fresh flavors from mint, garlic, and curry leaves – making it a perfect addition to your weekend menu or party platter.
The best part? It’s quick to make and always leaves your guests asking for more. Whether you’re cooking for your family or impressing your friends, this recipe guarantees taste and texture in every bite. The combination of deep-fried mushrooms and a tangy, spicy mint coating is simply irresistible.
Let’s dive into this lip-smacking recipe that will surely become your new go-to appetizer!
Why You’ll Love It
- Unique flavor combination of mint, and fried mushrooms
- Easy and quick to make
- Great vegetarian starter for parties and gatherings
- Crisp, aromatic, and full of texture
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Ingredients
- Mushroom – 200 gm
- Black pepper – ¼ tsp
- Red chili powder – ¼ tsp
- Turmeric powder – 1/8 tsp
- Salt – as per taste
- All-purpose flour – 3 tbsp
- Corn starch – 3 tbsp
- Oil – to fry
- Mint paste -3 tbsp
- Butter – 1 tbsp
- Chopped ginger + cabbage (you can use garlic) + green chili – 1 tbsp
- Dried red chili – 2
- Curry leaves – 1 sprig
- Curd – 2 tbsp
- Chopped coriander leaves – 1 tsp
- Chopped fresh mint leaves – 1 tsp
Method
Step 1: Prepare the Mushrooms
- Firstly wash and pat dry the mushrooms. Cut them into large chunks.
- Next take a bowl, add the mushrooms along with black pepper powder, red chili powder, turmeric, and salt. Mix well.
- Add the all-purpose flour and corn starch. Gradually add a little water and mix to coat the mushrooms evenly. The mixture should be thick enough to bind to the mushrooms without being too watery.
- Let it rest for 5 minutes.
Step 2: Deep Fry the Mushrooms
- Now heat oil in a deep pan over medium heat.
- Once the oil is hot, carefully drop in the coated mushrooms and fry until they turn golden brown and crispy.
- Remove and drain on a paper towel. Repeat for the remaining batch.
Step 3: Make the Mint Coating
- In a separate pan, heat 1 tbsp butter.
- Add the chopped ginger, garlic, and green chili mixture. Sauté for a minute until aromatic.
- Add the dried red chilies and curry leaves. Sauté for another 30 seconds.
- Now add the freshly prepared mint paste (blend mint leaves with a little water) and cook it for 1–2 minutes until the raw aroma fades.
- Add curd and cook for another 1–2 minutes, stirring continuously.
- Season with salt and mix well.
Step 4: Toss the Mushrooms
- Add the crispy fried mushrooms to the mint mixture.
- Toss everything together until the mushrooms are well coated in the mint masala.
- Sprinkle chopped coriander and mint leaves for freshness.
- Serve immediately while hot and crisp.
- Garnish with a lemon wedge for a tangy touch.
- Can be served with green chutney or even as-is – it’s flavorful enough on its own!
Tips for Best Results
- Do not overcrowd the pan while frying; this helps mushrooms turn crisp evenly.
- If your curd is too sour, balance it with a pinch of sugar.
- Use fresh mint leaves for a vibrant flavor. Dried mint won’t give the same punch.
- You can also air-fry or bake the mushrooms for a healthier version, but the crispiness may vary slightly.
- For an extra spicy twist, add a pinch of chaat masala or black salt before serving
