Ingredients
Equipment
Method
Method:
- Begin by brushing the small white button mushrooms clean to remove any dirt. Avoid soaking them in water.
- In a mixing bowl, combine ½ cup of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add ¼ cup of water while whisking until you achieve a smooth batter.
- In a separate bowl, combine the ⅓ cup of tandoori marinade and the cleaned mushrooms. Toss gently to ensure each mushroom is evenly coated. Let them marinate for about 15-20 minutes.
- Once marinated, dip each mushroom into the batter, allowing the excess to drip off. Then, roll them in ½ cup of plain fine breadcrumbs until fully coated.
- In your deep fryer or large pot, heat enough oil to submerge the mushrooms completely over medium-high heat.
- Carefully lower the coated mushrooms into the hot oil in batches and fry them for about 3-4 minutes or until they are golden brown and crispy.
- While the mushrooms are frying, prepare the yogurt dipping sauce by mixing ½ cup of plain yogurt with ¼ teaspoon of sea salt, ¼ teaspoon of ground cumin, 1 tablespoon of finely chopped cilantro, and 1 teaspoon of lemon juice.
- Once the mushrooms are fried and crispy, arrange them on a serving platter alongside the yogurt dipping sauce.
Notes
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Store leftovers in an airtight container for up to two days.
- Reheat in a preheated oven to restore crispiness.