Mushroom 65 with step by step pics. Crispy and tasty mushroom 65 is a delicious starter snack that can be served with any Indian main course meal. Amongst many of the Mushroom recipes that I make, mushroom 65 is a recipe that is liked by all at home.
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:
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.
Step-by-Step Guide
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 powder
- 1 teaspoon garam masala powder
- 2 teaspoons Kashmiri red chilli powder (or deghi mirch) – If using any other red chilli powder then only add 1 teaspoon.
- 2 teaspoons coriander powder.
6. Add 8 to 10 curry leaves, finely chopped.
7. Then add 2 tablespoons cornflour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.
8. Season with salt as per taste.
9. Mix well.
10. 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.
11. 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
13. 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.
14. 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.
15. 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.
16. 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.
17. Fry the second side also till crisp and golden. Turn over a couple of times more for even frying.
18. 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.
19. Place mushrooms on kitchen paper towels to absorb extra oil.
20. 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!
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Mushroom 65
Crispy and tasty mushroom 65 is a delicious starter snack that can be served with any Indian main course meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Prevent your screen from going dark while making the recipe
chopping mushrooms
Firstly rinse or wipe and then chop mushroom in halves.
Discard a bit of the muddy base stalk also. If the mushrooms are large in size, then you can chop them in four parts. Keep aside.
making marination for mushroom 65
In a bowl take ½ cup fresh curd and whisk it till smooth.
Then add 1 tablespoon ginger-garlic paste.
Now add 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoons kashmiri red chilli powder (or deghi mirch) and 2 teaspoons coriander powder. If using any other red chilli powder then add 1 teaspoon.
Add 8 to 10 curry leaves, finely chopped
Then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.
Season with salt as per taste. Also add ½ teaspoon lemon juice.
Mix very well.
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 lot of water and the batter becomes thin. So as soon as you mix the mushrooms, you can start frying them.
Add the mushrooms. 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 more to make the batter thick.
making mushroom 65
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.
Now coat the mushrooms with the batter and gently drop them in the hot oil.
This way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. Do not over crowd.
When one side is golden and crisp, then turn over each mushrooms. The mushrooms have to become golden. If you flip them earlier, the coating breaks. So let them become crisp and golden and then turn.
Fry the second side also till crisp and golden. Turn over a couple of times more for even frying.
Remove the fried mushrooms with a slotted spoon draining the extra oil. Fry the remaining mushrooms same way.
Place mushrooms on kitchen paper towels.
Garnish fried mushrooms with spring onion greens or coriander leaves.
Serve mushroom 65 hot with any chutney or sauce of your choice. Mushroom 65 tastes best hot, so do serve them hot as they are crisp. Do not serve them cold.
- This recipe can be halved or doubled.
Nutrition Facts
Mushroom 65
Amount Per Serving
Calories 249 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 653mg28%
Potassium 521mg15%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 835IU17%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 51mg255%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 84mg102%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin K 10µg10%
Calcium 107mg11%
Vitamin B9 (Folate) 497µg124%
Iron 2mg11%
Magnesium 45mg11%
Phosphorus 208mg21%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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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