You might remember that quite a long time ago I did one of these posts showing you how I made butternut squash lasagne, well I’ve finally got round to doing another one! It’s a good job that I’ve given up promising to do things on a regular basis.
I have had to create a new title image/logo, it seems to have got lost going from my old computer to my new one, or I forgot to transfer it over!
Anyway on with the show!
What you will need is:
Gram Flour
Ground Cumin
Curry Powder
Water
Mushrooms
Vegetable Oil
What you need to do:
Depending on the size of your mushrooms you may need to chop them so that they’re small enough to eat in one or only two bites, however that’s my preference.
To make the batter I used 3oz of flour, with 1/2tsp of ground cumin, and 1tsp or curry powder, you may want to add more or less depending on how much you like spice. You then want to gradually add your water, I mixed mine so that it went into a paste and I could focus on getting the lumps out of the flour before adding more water and mixing it into a batter. You want your batter to be runny enough that it will fall off your spoon but thick enough to stick to your mushrooms.
I work everything out by guess work so I’ve no idea how much water I added to my batter.
Once you’ve got your batter to the right consistency pop your oil on to warm up. While it’s doing that add your mushrooms to your batter and mix them so that they are well coated. I advise testing that your oil is hot enough by dropping a little batter into your pan.
Once your oil is hot enough turn it down so that it’s on a low heat, hot oil hurts when it spits at you! I put about 6 mushrooms into the oil at a time so that I could easily keep and eye on them, I turned them regularly so that I could make sure they went golden brown all over.
When you pull them out rest them on some kitchen roll so that it can soak up any excess oil!
They really are quite simple to do, I was expecting it to be really tricky but I was impressed with how easy they are. I will be making them again for when I host book club, and whenever we have an Indian I’ll be able to rustle up a tasty starter that is vegetarian, gluten free, and has no onions in sight!
Are you tempted to give this recipe a whirl?
