Stuffed Mushroom Pakoras

Ingredients

• 10-12 large button mushrooms, cleaned and stemmed
• 1 medium potato, boiled, peeled, mashed and refrigerated
• 1 green chilli, chopped
• 1 tablespoon chopped fresh coriander leaves
• Salt to taste
• 1 teaspoon roasted cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon chaat masala + for sprinkling
• ½ inch ginger, finely chopped
• ½ cup grated processed cheese
• Oil for deep frying
• Green chutney mayonnaise to serve
• 2 cups gram flour (besan)
• ½ teaspoon carom seeds (ajwain)
• A pinch of baking soda
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder

Method

1. Add, potato, green chilli, chopped coriander, salt, roasted cumin powder, coriander powder, chaat masala, ginger in a bowl and mix till well combined. 
2. Take cheese in a bowl, add a portion into the mushroom cavity, top it up with the prepared potato stuffing and press it using the back of the spoon to spread it evenly. 
3. Heat sufficient oil in a wok.  For the batter, take besan in a bowl, add salt, ajwain, and baking soda.
4. Add turmeric powder, red chilli powder and 2-3 tablespoons hot oil.
5. Add water little by little to make a thick batter, whisking constantly to avoid any lumps.
6. Dip each mushroom into the batter and evenly coat, drop it into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper. 
7. Cut the pakoras in half and transfer them on a serving plate.
8. Take mayonnaise in a piping bag and pipe out on the serving plate. Place the prepared pakoras. Sprinkle chaat masala and serve hot.