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Stuffed Mushroom Pakoras

Mushrooms stuffed with cheese and spicy potato mixture, dipped in batter and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Stuffed Mushroom Pakoras

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Main Ingredients Large button mushrooms, Medium potatoes
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Stuffed Mushroom Pakoras

  • 10-12 Large button mushrooms cleaned and stems removed
  • 2 Medium potatoes boiled, peeled and mashed
  • 1 Green chilli chopped
  • 1 tablespoon Fresh coriander leaves chopped
  • to taste Salt
  • 1 teaspoon Roasted cumin powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspo to sprinkle Chaat masala
  • 1/2 inch Ginger chopped
  • 1/2 cup Processed cheese grated
  • to deep fry Oil
  • 2 cups Gram flour
  • 1/2 teaspoon Carom seeds (ajwain)
  • 1 pinch Baking soda
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Tata Sampann Red Chilli Powder
  • to serve Green chutney mayonnaise

Method

  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.
  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.
  3. Heat sufficient oil in a wok.
  4. To make the batter, take gram flour in a large bowl, add salt, ajwain, and baking soda.
  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.
  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.
  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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