How to make Stuffed Mushroom Pakoras -
Mushrooms stuffed with cheese and spicy potato mixture, dipped in batter and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large button mushrooms, Medium potatoes
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Chilled Veg Rolls Melting Moments Fish Cutlet Noodle Cutlet
Stuffed Mushroom Pakoras Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Stuffed Mushroom Pakoras Recipe
Large button mushrooms cleaned and stems removed 10-12
Medium potatoes boiled, peeled and mashed 2
Green chilli chopped 1
Fresh coriander leaves chopped 1 tablespoon
Salt to taste
Roasted cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Chaat masala 1/2 teaspo to sprinkle
Ginger chopped 1/2 inch
Processed cheese grated 1/2 cup
Oil to deep fry
Gram flour 2 cups
Carom seeds (ajwain) 1/2 teaspoon
Baking soda 1 pinch
Turmeric powder 1/2 teaspoon
Tata Sampann Red Chilli Powder 1/2 teaspoon
Green chutney mayonnaise to serve
Method
Step 1
Take mashed potato in a bowl, add green chilli, coriander leaves, salt, roasted cumin powder, coriander powder, chaat masala and ginger and mix well.
Step 2
Put some cheese in the mushroom cavity, top it with potato stuffing and press it with the back of a spoon to spread it evenly.
Step 3
Heat sufficient oil in a wok.
Step 4
To make the batter, take gram flour in a large bowl, add salt, ajwain, and baking soda.
Step 5
Add turmeric powder, Tata Sampann Red Chilli Powder and 2-3 tbsps hot oil. Add sufficient water, little by little, and whisk continuously till you get a thick and smooth batter.
Step 6
Dip each mushroom in the batter till it is evenly coated, slide it into hot oil and deep-fry, stirring continuously so that they turn evenly golden brown and crisp. Drain on absorbent paper.
Step 7
Halve the pakoras, transfer them on a serving platter and sprinkle chaat masala over them. Serve them hot with green chutney mayonnaise.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
