The recipe that I make is very simple and easy. You don’t need to do any extra tempering later. Just prep up the mushrooms, coat them in a spiced curd marinade and deep-fry till perfectly crisp and golden. You can also easily scale the recipe to make for larger servings. In addition to the mushrooms and curd or yogurt, other ingredients that particularly go into the batter of this Mushroom 65 are ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, curry leaves and lemon juice. I also add some cornstarch, whole wheat flour and rice flour which brings in the right consistency in the batter, apart from adding to the element of crispiness in the fried mushroom pieces. In addition to this Mushroom 65, other vegetarian 65 variations that you can try are:

Paneer 65Gobi 65Aloo 65

Mushroom 65 can be had plain as a starter snack with any Indian meal. You can also serve mushroom 65 with rotis or chapatis or paratha. While serving accompany mint chutney or coriander chutney. You can even serve it with tomato ketchup or sriracha sauce or chilli sauce. I served it with sweet green chilli sauce.

How to make Mushroom 65

  1. Firstly rinse the mushrooms well in fresh water. Then wipe and chop them in halves. Discard a bit of the muddy base stalk also. If the mushrooms are large in size, then you can chop them into four parts. Keep aside.
  2. In a bowl take ½ cup of fresh curd (yogurt).
  3. Whisk curd till smooth.
  4. Then add 1 tablespoon ginger-garlic paste.
  5. Now add the following ground spices:

1 teaspoon cumin powder1 teaspoon garam masala powder2 teaspoons Kashmiri red chilli powder (or deghi mirch) – If using any other red chilli powder then only add 1 teaspoon.2 teaspoons coriander powder.

  1. Add 8 to 10 curry leaves, finely chopped.
  2. Then add 2 tablespoons cornflour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.
  3. Season with salt as per taste.
  4. Mix well.
  5. Then add ½ teaspoon lemon juice and mix again. Before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release a lot of water and the batter becomes thin. So as soon as you mix the mushrooms, you can start frying.
  6. Add the mushrooms. 12. Gently mix without breaking mushrooms. The batter has to be thick. If the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. So do make sure the batter is thick. If required, you can add some more rice flour or whole wheat flour to make the batter thick.

Making mushroom 65

  1. Let the oil become medium hot. Test a piece of batter-coated mushroom. If it comes up steadily and gradually then the oil is ready for frying.
  2. Now coat the mushrooms with the batter and gently drop them in the hot oil. The oil has to be hot. If the oil is not hot, the mushrooms will then absorb more oil.
  3. This way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. Do not overcrowd the kadai.
  4. When one side is golden and crisp, then carefully turn over each mushroom. The mushrooms have to become golden. If you flip them earlier, the coating breaks. So let them become crisp and golden and then turn.
  5. Fry the second side also till crisp and golden. Turn over a couple of times more for even frying.
  6. Remove the fried mushrooms with a slotted spoon draining the extra oil in the kadai itself. Fry the remaining mushrooms the same way and regulate the heat as required.
  7. Place mushrooms on kitchen paper towels to absorb extra oil.
  8. Garnish fried mushrooms with spring onion greens or coriander leaves. Serve mushroom 65 hot with any sauce or chutney of your choice like mint coriander chutney or pudina chutney or green chutney or cilantro chutney. Mushroom 65 tastes best hot, so do serve them hot as they are crisp. Do not serve them cold. Few more tasty recipes for you!

Chilli gobiChilli potatoChilli mushroomMushroom manchurian

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mushroom 65 post from the blog archives first published on November 2017 has been updated and republished on January 2023.

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title: “Mushroom 65 " ShowToc: true date: “2024-09-12” author: “Darlene Thompson”

The recipe that I make is very simple and easy. You don’t need to do any extra tempering later. Just prep up the mushrooms, coat them in a spiced curd marinade and deep-fry till perfectly crisp and golden. You can also easily scale the recipe to make for larger servings. In addition to the mushrooms and curd or yogurt, other ingredients that particularly go into the batter of this Mushroom 65 are ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, curry leaves and lemon juice. I also add some cornstarch, whole wheat flour and rice flour which brings in the right consistency in the batter, apart from adding to the element of crispiness in the fried mushroom pieces. In addition to this Mushroom 65, other vegetarian 65 variations that you can try are:

Paneer 65Gobi 65Aloo 65

Mushroom 65 can be had plain as a starter snack with any Indian meal. You can also serve mushroom 65 with rotis or chapatis or paratha. While serving accompany mint chutney or coriander chutney. You can even serve it with tomato ketchup or sriracha sauce or chilli sauce. I served it with sweet green chilli sauce.

How to make Mushroom 65

  1. Firstly rinse the mushrooms well in fresh water. Then wipe and chop them in halves. Discard a bit of the muddy base stalk also. If the mushrooms are large in size, then you can chop them into four parts. Keep aside.
  2. In a bowl take ½ cup of fresh curd (yogurt).
  3. Whisk curd till smooth.
  4. Then add 1 tablespoon ginger-garlic paste.
  5. Now add the following ground spices:

1 teaspoon cumin powder1 teaspoon garam masala powder2 teaspoons Kashmiri red chilli powder (or deghi mirch) – If using any other red chilli powder then only add 1 teaspoon.2 teaspoons coriander powder.

  1. Add 8 to 10 curry leaves, finely chopped.
  2. Then add 2 tablespoons cornflour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.
  3. Season with salt as per taste.
  4. Mix well.
  5. Then add ½ teaspoon lemon juice and mix again. Before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release a lot of water and the batter becomes thin. So as soon as you mix the mushrooms, you can start frying.
  6. Add the mushrooms. 12. Gently mix without breaking mushrooms. The batter has to be thick. If the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. So do make sure the batter is thick. If required, you can add some more rice flour or whole wheat flour to make the batter thick.

Making mushroom 65

  1. Let the oil become medium hot. Test a piece of batter-coated mushroom. If it comes up steadily and gradually then the oil is ready for frying.
  2. Now coat the mushrooms with the batter and gently drop them in the hot oil. The oil has to be hot. If the oil is not hot, the mushrooms will then absorb more oil.
  3. This way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. Do not overcrowd the kadai.
  4. When one side is golden and crisp, then carefully turn over each mushroom. The mushrooms have to become golden. If you flip them earlier, the coating breaks. So let them become crisp and golden and then turn.
  5. Fry the second side also till crisp and golden. Turn over a couple of times more for even frying.
  6. Remove the fried mushrooms with a slotted spoon draining the extra oil in the kadai itself. Fry the remaining mushrooms the same way and regulate the heat as required.
  7. Place mushrooms on kitchen paper towels to absorb extra oil.
  8. Garnish fried mushrooms with spring onion greens or coriander leaves. Serve mushroom 65 hot with any sauce or chutney of your choice like mint coriander chutney or pudina chutney or green chutney or cilantro chutney. Mushroom 65 tastes best hot, so do serve them hot as they are crisp. Do not serve them cold. Few more tasty recipes for you!

Chilli gobiChilli potatoChilli mushroomMushroom manchurian

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mushroom 65 post from the blog archives first published on November 2017 has been updated and republished on January 2023.

Mushroom 65 - 64Mushroom 65 - 43Mushroom 65 - 5Mushroom 65 - 31Mushroom 65 - 34Mushroom 65 - 52Mushroom 65 - 24Mushroom 65 - 13Mushroom 65 - 30Mushroom 65 - 35Mushroom 65 - 63Mushroom 65 - 56Mushroom 65 - 27Mushroom 65 - 92Mushroom 65 - 54Mushroom 65 - 76Mushroom 65 - 76Mushroom 65 - 64Mushroom 65 - 93Mushroom 65 - 7Mushroom 65 - 42Mushroom 65 - 53