Receta Mushroom Vepudu – Mushroom Fry Recipe | Easy Mushroom Recipes
Mushrooms are something that is very much loved by my kids. I find it very difficult to accept it as a fungi as its nothing short of any other vegetable. The term “Vepudu” means fry in “Telugu” language and this recipe is typically of Andhra Cuisine as its very spicy. If you are looking for a crunchy appetizer or a spicy dry curry to serve along any variety rice, this mushroom fry recipe is the one for you. My SIL gave this recipe when she visited for the Christmas holidays. She saw this recipe being demonstrated in a TV channel. I have made it twice already and the kids just love it very much.
First time I served it as a snack and the next time I served this as a side dish along with Peas Pulao and the combo was just fantastic. It will even go well with jeera pulao. fried rice or any mildly spiced one pot rice.
While I was making this fry, I found the process very similar to that of making a manchurian. If you can imagine an Indian style Mushroom Manchurian that uses only Indian spices and is devoid of any bottled Chinese sauces, this is it. I know, hard to imagine that but yes this fry is fully and completely tasted like a Mushroom Manchurian Indian style.
I also found that the more curry leaves you add, the flavor just improved manifold. I’m sure that you all will love this as much as we at home loved it. Do give it a try and let me know how it turned out for you.
BTW, hope you all had a fantastic start to the New Year. As there is a wedding in the family this month, I had lots of guests at home during the holidays and we all had a gala time shopping for the wedding and I’m finding it real hard to get back to the routine. I’m very much happy to be sharing the first post of this New Year which as I said, you all will love.
Mushroom Fry Recipe
Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Recipe Cuisine: Indian | Recipe Category: Snacks
Ingredients:
- Mushrooms – 200 gms
- All purpose flour – 3 tbsp
- Corn flour (Corn starch) – 1+ 1/2 tbsp
- Red chili powder – 1 1/2 tsp
- Black pepper powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Lemon juice – 1 tsp
- Onion – 1
- Garlic pods – 10
- Green chilies - 2
- Mustard seeds – 1 tsp
- Fennel seeds –1 tsp
- Curry leaves – 2 sprigs
- Salt – to taste
- Oil – to deep fry
Instructions:
Wash and pat dry the mushrooms well. Remove the stalk, quarter them and keep aside. Chop the onions, garlic, green chilies finely and keep aside.
In a bowl, add ginger garlic paste, red chili powder, garam masala powder, black pepper powder, salt, lemon juice and mix well with your finger tips to a paste.
Add the quartered mushrooms, toss well so that the mushroom pieces are coated well with the paste and let it rest for 5-7 minutes
Meanwhile, heat a frying pan with oil.
In a small bowl mix together all purpose flour and corn flour. Sprinkle this over the marinating mushroom and toss well so that all the pieces are coated well. If the mixture is too dry then add 1 tsp of water at a time to mix.
Take small lumps of the mushroom mixture and drop into the hot oil. Deep fry to a golden brown and drain it onto a kitchen paper.
Heat a pan with 1 tbsp oil. Add mustard seeds and let it splutter, now add fennel seeds and cook for 10 seconds till it releases its aroma.
Now add chopped garlic and roast for 1-2 minutes till it changes color. Add onions, green chilies, curry leaves, 1/8 tsp salt and cook over high flame till the onions turn translucent.
Add the deep fried mushroom fritters and toss well for 1-2 minutes, so that the onions and garlic coats the mushroom well. Remove from fire.
Serve hot either as an appetizer or as an accompaniment with any fried rice of your choice.
Notes:
I did not have lemon juice at hand, so I added 3/4 tsp Amchur powder (Dry mango powder) instead. That’s why the fritters have a dark look.
Do not rest the mushroom after mixing with the paste for more than 5-7 minutes as it starts letting out more water.
After mixing flour to the mushroom mixture, immediately deep fry them. The more you rest, the more mushroom starts to let out water and your fritters will not be crisp enough after deep frying. Not only that, the fritters will drink more oil while deep frying as well.
Adding lots of torn curry leaves enhances the taste and flavor very much.
As we are using red chili powder, pepper and green chili, this is one spicy dish, so adjust the quantity according to your taste buds.
If serving as an appetizer or snack, sprinkle some chaat masala powder after deep frying, over the fritters. It tasted so yummy.
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