Restaurant-Style Indo-Chinese Starter - Mushroom Chili
If you love Indo-Chinese flavors, this Crispy Mushroom Chili is going to be your new favorite starter. It has everything you want in a perfect appetizer—golden fried mushrooms with a crunchy coating, tossed in a hot and tangy chili sauce packed with garlic, ginger, capsicum, and spring onions.
This recipe is especially great for parties, family dinners, or even a quick indulgent snack. Mushrooms naturally have a deep umami flavor, and when they’re paired with spicy sauces, they become irresistibly delicious.
Let’s recreate this restaurant-style mushroom chili at home with simple ingredients and an easy step-by-step method!
Do visit my other recipes, Veg Chili Mili with Paneer – A Colorful, Restaurant-Style Delight!
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Ingredients
For the Batter & Frying
- Mushrooms – 200 g, washed and cut in half
- All-purpose flour – ⅓ cup
- Cornstarch – ¼ cup
- Red chili powder – ¼ tsp
- Black pepper powder – ¼ tsp
- Salt – to taste
- Baking powder – a pinch
- Ginger-garlic paste – ¼ tsp
- Water – ⅓ cup (adjust as needed)
- Oil – for deep frying
For the Sauce
- Oil – 1 tbsp
- Chopped garlic – 1 tsp
- Chopped ginger – ½ tsp
- Green chili – 1, slit
- Chopped spring onion (white part) – 1 tbsp
- Onion petals – ¼ cup
- Chopped carrot – ¼ cup
- Chopped capsicum – ¼ cup
- Red chili sauce – 1 tsp
- Green chili sauce – ½ tsp
- Tomato ketchup – 1 tsp
- White vinegar – ½ tsp
- Soy sauce – 1 tsp
- Sugar – ¼ tsp
- Salt – to taste
- Black pepper – ¼ tsp
- Cornstarch – 1 tbsp, mixed with 2–3 tbsp water (slurry)
- Chopped green onion (greens) – 1 tbsp
- Roasted sesame seeds – ½ tsp
Method
Step 1 – Prepare the Batter
- In a large mixing bowl, add all-purpose flour, cornstarch, red chili powder, black pepper, salt, and a pinch of baking powder.
- Add ginger-garlic paste.
- Gradually pour in water and whisk until you get a thick, smooth batter (not runny).
- Add the cleaned, halved mushrooms and coat them well in the batter.
Step 2 – Deep Fry the Mushrooms
- Heat oil in a pan or kadai.
- Once hot, reduce to medium flame.
- Drop the coated mushrooms gently into the oil.
- Fry for 7–8 minutes or until golden, crispy, and crunchy on the outside.
- Remove and keep aside on a plate. Fry the remaining mushrooms in the same way.
Step 3 – Prepare the Chili Sauce
- Heat 1 tbsp oil in a pan.
- Add chopped garlic and ginger; sauté for a few seconds until fragrant.
- Add green chili and chopped spring onion (white part).
- Add onion petals, carrot, and capsicum.
- Stir fry on high heat for 1–2 minutes—vegetables should stay crisp.
- Now add 1 tsp Red chili sauce, 1/2 tsp Green chili sauce, 1 tsp Tomato ketchup, 1 tsp Soy sauce, 1/2 tsp Vinegar, 1/5 tsp Sugar, Salt as per taste and 1/4 tsp black pepper
- Mix well. Pour in the cornstarch slurry to thicken the sauce.
- Cook for 2–3 minutes until the sauce becomes glossy and slightly thick.
Step 4 – Combine Everything
- Add the fried mushrooms into the hot sauce.
- Toss well until all pieces are evenly coated.
- Add spring onion greens and roasted sesame seeds.
- Mix, turn off the flame, and your Mushroom Chili is ready!
- Serve immediately for the best crispiness.
- Garnish with extra spring onion greens and sesame seeds.
- Pairs great with noodles, fried rice, or as a standalone appetizer.
Tips & Tricks
For Extra Crispiness:
- Add a little more cornstarch to the batter.
- Fry on medium flame so mushrooms cook through without burning.
To Avoid Sogginess:
- Add fried mushrooms to the sauce only before serving.
- Don’t make the sauce too watery.
Variations:
- Replace mushrooms with paneer, tofu, or soya chunks.
- Make it dry or semi-dry depending on preference (reduce or increase slurry).
Flavor Boost:
- Add a dash of schezwan sauce for extra heat.
- Use dark soy sauce for deeper color and umami.
