Indian Chili Mushroom
Transform your taste buds with the irresistible flavors of Indian Chili Mushroom! This quick and vibrant Indo-Chinese dish combines crispy, golden-fried button mushrooms with a bold, spicy-sweet sauce made from soy sauce, tomato ketchup, and fiery chili sauce. Aromatic garlic, ginger, and green chilies lend a tantalizing kick, while crunchy capsicum and onions add texture and color. Perfect as a vegetarian appetizer or a side with fried rice or noodles, this dish is ready in just 35 minutes, making it an ideal recipe for weeknight dinners or casual gatherings. Garnished with fresh spring onions, Indian Chili Mushroom promises a restaurant-style experience right in your kitchen!
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Recipe Information
Ingredients
- 200 grams Button mushrooms
- 3 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 tablespoon Soy sauce
- 1 teaspoon Red chili powder
- 4 tablespoons Water
- 4 tablespoons Oil
- 2 tablespoons Garlic (finely chopped)
- 1 tablespoon Ginger (finely chopped)
- 2 pieces Green chilies (slit)
- 1 medium Onion (quartered and layers separated)
- 1 medium Capsicum (sliced)
- 2 tablespoons Tomato ketchup
- 1 tablespoon Chili sauce
- 1 teaspoon Vinegar
- 2 tablespoons Spring onions (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper powder
Instructions
Clean the button mushrooms thoroughly and cut them into halves or quarters if large. Pat them dry with a kitchen towel.
In a mixing bowl, combine cornflour, all-purpose flour, red chili powder, 0.25 teaspoon salt, and water to make a semi-thick batter. Ensure a smooth consistency.
Dip the mushrooms into the batter, coating them evenly.
Heat 3 tablespoons of oil in a deep frying pan over medium heat. Fry the coated mushrooms in batches until golden and crisp. Remove them onto a paper towel-lined plate to drain excess oil.
In a separate pan or wok, heat the remaining 1 tablespoon of oil over medium heat. Add chopped garlic, ginger, and slit green chilies. Sauté for a minute until fragrant.
Add the onion layers and capsicum slices to the wok. Stir-fry for 2-3 minutes to retain their crunch.
Lower the heat and mix in soy sauce, tomato ketchup, chili sauce, vinegar, 0.25 teaspoon salt, and black pepper powder. Stir well to combine all the flavors.
Add 2 tablespoons of water (optional) if the mixture appears too dry, and cook for another minute.
Gently fold in the fried mushrooms, ensuring they are coated well with the sauce.
Remove from heat, garnish with chopped spring onions, and serve hot as a starter or alongside fried rice or noodles.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
