Mushroom 65 / Crispy mushroom fry ( Kalan 65 in Tamil) is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc.
Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha.
If you follow this recipe, you can make crispy
paneer 65, baby corn 65 and
gobi 65. Its an all rounder recipe. If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my
Gobi manchurian post too. After all we are going to make it once in a while at home. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.
Check out this post on
how to choose n buy, clean mushroom,
Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and
easy mushroom biryani in pressure cooker.
Mushroom 65 Recipe - How To Make Crispy Mushroom 65
How to make crispy Mushroom 65 at home with easily available ingredients
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup - 250ml
- Mushroom – 10 nos
- All purpose flour / Maida – 1/2 cup
- Corn flour – 1/2 cup
- Red chilli powder or green chilli paste – 2 tsp
- Ginger – garlic paste – 1.5 tsp
- Garam masala powder – 1 tsp
- Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional)
- Lime juice – Few drops
- Salt & water – As needed
- Cooking oil – To deep fry
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HOW TO MAKE MUSHROOM 65
- Wash the mushroom, discard its stem. Chop into cubes.
- In a bowl, mix all the ingredients given for the batter except cooking oil.
- Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
- Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
- Drain in a tissue paper and serve hot with tomato sauce. Enjoy !
METHOD - STEP BY STEP PICTURES
- Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes.
- In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps.
- Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed.
- Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature. If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon.
- Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles.
- Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce.
Enjoy !
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Note
- Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom.
- You can skip marination if you are in a hurry.
- This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice.
- No need to use curd in this recipe.
- If you don’t have corn flour, you can use rice flour.
- You can also add crushed kasoori methi in the batter for more flavor.
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Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !
I have tried this recipe and it turned out good. Thank you
ReplyDeleteHappy to know that. Thank you so much for your feedback.
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