As the first Dahlia blooms in my garden I know Spring has finally arrived, the days are lovely sunny and warm and my soul which had been hibernating in the cold Winter's has now put forth fresh new leaves like the grape vine in my backyard, and I feel a new life has been infused into me.
Today at the farmer's market we came across some very fresh mushrooms and instantly I knew I had to buy them for my husband's absolute favorite- Mushroom pakoras, for Vegetarian's they pack a surprise since they taste almost like fish pakoras and are really irresistible.
The recipe is an old favorite and the blend of mushrooms with garlic and a light sprinkling of ajwain gives these pakoras a gorgeous flavor and taste.
Try these,they are really lovely...
- Fresh mushrooms-250 gms
- Fresh garlic cloves (crushed)-6-7
- Vinegar-2 tbsp
- Ajwain-1/4 tsp
- Turmeric-1/4 tsp
- Chickpea flour(besan)-1/2 cup
- Refined oil for deep frying
- Salt and red chilli powder to taste.
- Wash and cut mushrooms into bite size pieces.
- Combine besan with all the other ingredients and add just enough water to make a thick batter consistency.
- In a large bowl combine mushrooms with the batter and adjust salt, mix well to ensure each piece is coated.
- Heat oil for deep frying, drop in the mushroom pieces into hot oil, fry till golden and crisp.
- Drain on kitchen towels
- Serve hot with tomato ketchup.Super party food!
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