Chilli Mushroom Dry Recipe with Secret Tips & Tricks for Crisp & Crunchy

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Put the 20 mushrooms in a bowl, pour hot water over them and blanch for 5 minutes.
2. Drain the water and return the mushrooms to the bowl.
3. Add 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp ginger garlic paste, and mix well.
4. Add 2 tbsp corn flour, 2 tbsp maida and 1/2 tsp salt, and mix until everything is well combined.
5. Add the water and stir to coat the mushrooms evenly in batter.
6. Deep fry the mushrooms in oil over medium heat until golden brown and crisp. Drain and set aside.
7. In a wok, heat 2 tbsp oil with 5 cloves garlic, 1 inch ginger and 2 chillies, stirring until fragrant.
8. Add 2 tbsp spring onion, 1/2 onion and cook until the onion softens.
9. Add 1/2 capsicum and 1/2 onion (petals) and stir-fry until the capsicum is still crunchy.
10. Add 2 tbsp tomato sauce, 2 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, 1 tsp chilli powder and 1/2 tsp salt, and stir-fry until the sauces are combined.
11. Stir in 2 tbsp corn flour slurry and cook until the sauce turns glossy.
12. Add the fried mushrooms and 2 tbsp spring onion, mix well, and serve topped with sesame seeds.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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