MUSHROOM 65

Mushroom 65 is a crispy deep-fried appetizer made with mushrooms. It is an easy-to-make recipe, perfect for functions and party buffet. This recipe can be made with any kind of mushrooms, but button mushrooms are most preferred. It has a thin and crispy exterior with soft and juicy interior.

The original ’65’ recipe was made with chicken, introduced by a famous restaurant in Chennai, Tamil Nadu. This recipe stands out for it’s thin and crispy coating compared to other deep fry batter.

The original CHICKEN 65 recipe has been modified with veggies, replacing chicken, making it suitable for vegetarians. SOYA 65, mushroom 65, gobi 65 are some of the vegetarian version of the original recipe.

ABOUT THE RECIPE:

I’ve used white button mushrooms for this recipe. This is an instant recipe. The mushrooms has to be coated in the batter and fried immediately. It doesn’t have to be marinated and rested for a long time. The mushrooms naturally oozes out a lot of water. Resting the marinated mushrooms for a long time might make it too watery.

INGREDIENTS FOR MUSHROOM 65:

• WHITE BUTTON MUSHROOM – 200 GMS
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TSP
• CORN STARCH – 1 TBSP
• CURD – 1 TSP
• LEMON JUICE – 1 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING
• CURRY LEAVES – FOR GARNISHING(OPTIONAL)

HOW TO MAKE MUSHROOM 65:

• Clean and cut the mushrooms, and soak them in water until you start to cook.

• In a mixing bowl add the chilly powder, garam masala, ginger garlic paste, corn starch, curd, lemon juice and salt.

• Mix everything well. It should have the consistency of a thick batter. If it is too watery, add little corn starch to it.

• Meanwhile, heat a kadai and add required amount of oil to it.

• Filter the water, and add the mushrooms to the batter, and mix everything well. The mushrooms has to be coated well in the batter.

• Once the oil is heated, drop the coated mushrooms to the oil. The flame has to be on medium-low.
• Wait for 30 seconds and then flip it. Fry them until it turns golden brown in color.

• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Also, fry few curry leaves in the same oil, and add it as a garnishing.

YUMMY, CRISPY AND DELICIOUS MUSHROOM 65 IS READY.

IT CAN BE SERVED AS A STARTER OR AS A SIDE DISH WITH RICE OR BIRYANI.

I HAD MUSHROOM 65 WITH DINDIGUL MUSHROOM BIRYANI AND ONION RAITA.

MUSHROOM 65

Recipe by foodpassion1513

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

250

kcal

Mushroom 65 is a crispy deep-fried appetizer made with mushrooms. It is an easy-to-make recipe, perfect for functions and party buffet. This recipe can be made with any kind of mushrooms, but button mushrooms are most preferred. It has a thin and crispy exterior with soft and juicy interior.
The original ’65’ recipe was made with chicken, introduced by a famous restaurant in Chennai, Tamil Nadu. This recipe stands out for it’s thin and crispy coating compared to other deep fry batter.
The original CHICKEN 65 recipe has been modified with veggies, replacing chicken, making it suitable for vegetarians. SOYA 65, mushroom 65, gobi 65 are some of the vegetarian version of the original recipe.

Ingredients

• WHITE BUTTON MUSHROOM – 200 GMS

• CHILLY POWDER – 1 TBSP

• GARAM MASALA – 1 TSP

• GINGER GARLIC PASTE – 1 TSP

• CORN STARCH – 1 TBSP

• CURD – 1 TSP

• LEMON JUICE – 1 TSP

• SALT – AS REQUIRED

• OIL – FOR FRYING

• CURRY LEAVES – FOR GARNISHING(OPTIONAL)

Directions

• Clean and cut the mushrooms, and soak them in water until you start to cook.
• In a mixing bowl add the chilly powder, garam masala, ginger garlic paste, corn starch, curd, lemon juice and salt.
• Mix everything well. It should have the consistency of a thick batter. If it is too watery, add little corn starch to it.
• Meanwhile, heat a kadai and add required amount of oil to it.
• Filter the water, and add the mushrooms to the batter, and mix everything well. The mushrooms has to be coated well in the batter.
• Once the oil is heated, drop the coated mushrooms to the oil. The flame has to be on medium-low.
• Wait for 30 seconds and then flip it. Fry them until it turns golden brown in color.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Also, fry few curry leaves in the same oil, and add it as a garnishing.
• YUMMY, CRISPY AND DELICIOUS MUSHROOM 65 IS READY.