Chili Mushroom Dry
An Indo Chinese snack of fried mushroom and bell peppers in a tangy sweet and sour sauce
Servings: 3 person
Ingredients
- 300 gm Button Mushrooms
- 1 Green Capsicum/ Bell Pepper
- 1 Red Capsicum
- 1 inch Ginger / Adrak
- 1 tbsp Soy Sauce / Soya Sauce
- 1.5 tbsp Tomato Ketchup
- 1 tbsp White Vinegar / Sirka
- 1.5 tsp Sugar / Chini
- 1.5 tbsp Red chili paste/sauce
for the batter
- 4 tbsp Corn Flour
- 3 tbsp Refined Flour / Maida
- to taste Salt / Namak
- 1 tsp Pepper Powder / Kali Mirch
- 1/3 tsp Ginger / Adrak grated
- 1 tsp Kashmiri chili powder – 3.5 tsp
- 1 tsp White sesame seeds /til roasted
Instructions
- Wash the mushrooms and slice the bottom stalk and then slice the mushrooms into two pieces.
- If the mushrooms' are small then you can use them whole and if they are big then make small cubes . Size depends on your personal preference.
- Take a bowl and add corn flour, refined flour, grated ginger, salt, pepper powder, Kashmiri chili powder and stir to mix. Add water and whisk well to make a smooth lump free batter of thick consistency like pakora batter.
- Add mushroom halves in the batter and mix them well so they coat nicely.
- Heat oil in a wide deep pan and heat on medium temperature.
- Place the batter coated mushrooms in the medium hot oil and fry till golden and crisp (fry few at a time , don't crowd the pan else they will stick together)
- Remove the fried mushroom on a a absorbent paper to absorb all the oil and keep aside on a plate.
- In a wok or wide pan add 2 tbsp of sesame oil or any neutral flavor oil and add grated ginger and saute for few seconds.
- Now add the sliced capsicum pieces and sauté on high heat for 2-3 minutes.
- Add tomato sauce, red chili paste, soya sauce, vinegar, sugar and stir to mix.
- Now add the fried mushroom in it and toss to mix with the sauces.
- Mix 1 tbsp of corn flour with 6 tbsp of water and make a thin slurry and add in the pan and mix with the mushrooms.
- Check the seasoning and adjust if needed.
- Cook for a minutes and then switch off the flame.
- Garnish with toasted sesames seeds and serve hot with some tomato ketchup or any tangy dip of your choice
- Serve immediately else they may become soggy.