Mashroom Pakoda Recipe

Step 1
First, wash the mushrooms thoroughly with clean water, then cut the large mushrooms from the middle and divide them into two parts. Small mushrooms will not be cut, we will use them like this. Make a fine paste of garlic and green chilies.​
Step 2
Take a big bowl and add gram flour, 1 tablespoon of rice flour, 2 pinches asafoetida, salt as per taste, red chili powder as per taste, half a teaspoon of chaat masala, half a teaspoon of carom seeds, garlic green chili paste and mix everything well. Adding half a cup of water, mix everything well, and prepare a thick batter. Take care not to get lumps in the batter.
​Step 3
Will place a nonstick pan over a fleam and add cooking oil to it. When it gets hot, we will first half fry the small mushroom, for that, we will hold the small mushroom by hand coat it in a gram flour batter, and put it inside the oil. After flipping the mushrooms, half-fry them take them out of the oil, and keep them in a plate.
Step 4
First, we will half-fry all the mashrooms by dipping them in gram flour batter in the same way, after that we will fry all the mashrooms together. One by one we will half fry all the mushrooms like this. If all our mushrooms are half-fried then.
Step 5
Allow the cooking oil in the pan to heat up well. Now we will put as many mushroom fritters as we can inside the pan and fry them golden. Will not put too many pakodas inside the pan, will deep fry as many pakodas as can be deep fried at a time.
Step 6
Flipping all the mushrooms pakodas will fry them golden. And take it out on a plate. Take out all the mushroom pakodaes in a serving bowl and sprinkle chaat masala little by little overall. ​
​Our Mashroom Pakoda Recipe is ready, serve it with coriander and mint chutney.
​To make green coriander and mint chutney, see our veg burger recipe, the link of which we are giving below.

​Tips And Notes

 

1 –Always use fresh button mushrooms for the recipe, if the mushrooms are not fresh then our recipe will spoil and the test will not come at all.
2 – Always keep in mind while shallow frying mushroom pakoda there should be a medium flame and when we fry them together golden then make the flame high.
3 –Mushroom Pakoda should always be served hot, Mushroom Pakoda does not remain crisp when it cools down and does not taste good to eat.
4 – Some people use cumin instead of ajwain in gram flour batter as per their choice. You can use either of the two in-gram flour batter.

Faq

 

Q: What is pakoda dough made of?
Ans: Only gram flour is used to make pakoras, which are prepared by grinding gram dal in big factories through a special process and a little rice flour is mixed with it to make it crisp.
Q: Which state is famous for eating pakodas?
Ans: Pakoda is a famous street food in India. Pakodas are made on the side of the roads at various places in India. During cold days, Pakoda is consumed more because of its hotness. Pakoda is consumed excessively in Uttar Pradesh in India.
Q: When should not eat mushroom pakoda?
Ans: Mushroom pakoda being deep fried is oily and a bit heavy to eat, so mushroom pakora should not be eaten at night before sleeping.

 

 

​Mushroom Pakoda Recipe / Nutrition Value

 

Amount Per Serving 200 gm

Calories➡             350 kcal
Fat➡                       10.80 gm
Carbs➡                61.22 gm
Protein➡                13.28 gm