Mushroom Vepudu – Mushroom Fry | Easy Mushroom s

Mushroom Vepudu – Mushroom Fry | Easy Mushroom s is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. For 91 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 197 calories, 3g of protein, and 15g of fat per serving. 862 people have tried and liked this recipe. Head to the store and pick up onion, red pepper powder, corn flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Tickling Palates. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Users who liked this recipe also liked mushroom chilli fry , how to make goan mushroom chilli fry, Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce, and Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash and pat dry the mushrooms well. Remove the stalk, quarter them and keep aside. Chop the onions, garlic, green chilies finely and keep aside. In a bowl, add ginger garlic paste, red chili powder, garam masala powder, black pepper powder, salt, lemon juice and mix well with your finger tips to a paste. Add the quartered mushrooms, toss well so that the mushroom pieces are coated well with the paste and let it rest for 5-7 minutes Meanwhile, heat a frying pan with oil. In a small bowl mix together all purpose flour and corn flour. Sprinkle this over the marinating mushroom and toss well so that all the pieces are coated well. If the mixture is too dry then add 1 tsp of water at a time to mix. Take small lumps of the mushroom mixture and drop into the hot oil. Deep fry to a golden brown and drain it onto a kitchen paper. Heat a pan with 1 tbsp oil. Add mustard seeds and let it splutter, now add fennel seeds and cook for 10 seconds till it releases its aroma. Now add chopped garlic and roast for 1-2 minutes till it changes color. Add onions, green chilies, curry leaves, 1/8 tsp salt and cook over high flame till the onions turn translucent. Add the deep fried mushroom fritters and toss well for 1-2 minutes, so that the onions and garlic coats the mushroom well. Remove from fire. Serve hot either as an appetizer or as an accompaniment with any fried rice of your choice.

 

Step by step:

1. Wash and pat dry the mushrooms well.

2. Remove the stalk, quarter them and keep aside. Chop the onions, garlic, green chilies finely and keep aside. In a bowl, add ginger garlic paste, red chili powder, garam masala powder, black pepper powder, salt, lemon juice and mix well with your finger tips to a paste.

3. Add the quartered mushrooms, toss well so that the mushroom pieces are coated well with the paste and let it rest for 5-7 minutes Meanwhile, heat a frying pan with oil. In a small bowl mix together all purpose flour and corn flour. Sprinkle this over the marinating mushroom and toss well so that all the pieces are coated well. If the mixture is too dry then add 1 tsp of water at a time to mix. Take small lumps of the mushroom mixture and drop into the hot oil. Deep fry to a golden brown and drain it onto a kitchen paper.

4. Heat a pan with 1 tbsp oil.

5. Add mustard seeds and let it splutter, now add fennel seeds and cook for 10 seconds till it releases its aroma. Now add chopped garlic and roast for 1-2 minutes till it changes color.

6. Add onions, green chilies, curry leaves, 1/8 tsp salt and cook over high flame till the onions turn translucent.

7. Add the deep fried mushroom fritters and toss well for 1-2 minutes, so that the onions and garlic coats the mushroom well.

8. Remove from fire.

9. Serve hot either as an appetizer or as an accompaniment with any fried rice of your choice.

Nutrition Information:

covered percent of daily need