Crispy Microwave-Roasted Mushroom Pakoda with Aromatic Spices
15 minutes
830 reads
About Crispy Microwave-Roasted Mushroom Pakoda with Aromatic Spices
Craving crispy pakoda but want a healthier option? These microwave-roasted mushrooms deliver all the satisfying crunch and incredible flavor without the guilt of deep frying.Savor the aromatic blend of Sambar powder, turmeric, and garlic powder, perfectly infused into tender mushrooms. The quick microwave roast creates a delightful crispiness by gently removing excess moisture.This easy snack is the perfect guilt-free indulgence for any occasion, ready in minutes!
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Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
Spiced Mushrooms
- 6 Mushroom button mushrooms, or cremini, white
- 1/4 tsp Pepper black, ground
- 1 tsp Sambar Powder
- 1/8 tsp Garlic Powder
- 1/8 tsp Turmeric Powder
- 1/2 tsp Salt or to taste
Pakoda Batter
- 50 gm Gram Flour besan
- 1/8 tsp Asafoetida hing
- 1/2 tsp Salt or to taste
- 1/4 cup Water or as needed
For Frying & Garnish
- 2 tbsp Vegetable Oil or as needed
- 10-12 Curry Leaves for garnish, fresh
Instructions
- Clean the mushrooms thoroughly and pat them dry with a kitchen towel. Thinly slice the mushrooms.
- In a bowl, combine the sliced mushrooms, black pepper, half of the Sambar powder, garlic powder, turmeric powder, and salt. Gently rub the spices onto the mushroom slices, ensuring they are evenly coated.
- Arrange the spiced mushroom slices in a single layer on a microwave-safe plate or grilling tray. Microwave on high for 1-2 minutes. This step helps to remove excess moisture from the mushrooms, resulting in a crispier pakoda.
- In a mixing bowl, prepare the pakoda batter by combining the gram flour, remaining Sambar powder, asafoetida, and salt. Gradually add water, whisking continuously, until a smooth batter forms. The batter should be thick enough to coat the mushrooms.
- Heat the vegetable oil in a large skillet over medium heat. Dip each mushroom slice into the pakoda batter, ensuring it's fully coated.
- Carefully place the battered mushroom slices in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Fry in batches to avoid overcrowding the skillet.
- Remove the pakoda from the skillet and place them on a plate lined with paper towels to absorb excess oil. Garnish with fried curry leaves. Serve the crispy, flavorful Mushroom Pakoda immediately and enjoy!
Recipe Notes
Good To Know
- For an extra burst of Italian flavor, add a pinch of dried oregano or basil to the flour mix before coating the mushrooms.
- If you prefer a crispier texture, let the coated mushrooms rest for 5-10 minutes before microwaving; this allows the coating to adhere better and form a crunchier crust.
- Serve the pakoda with a tangy yogurt-based dip mixed with a touch of lemon zest and fresh herbs for a fusion snack that balances the spice.
Expert Tips
- Experiment with different types of mushrooms for a variety of textures and flavors. Oyster mushrooms or shiitake would offer a unique twist.
- For a spicier pakoda, add a pinch of cayenne pepper or a finely chopped green chili to the flour mixture.
- Don't overcrowd the microwave when cooking the pakoda. Cook in batches to ensure even cooking and crispiness.
Storage Instructions
- Allow the pakoda to cool completely before storing.
- Reheat in a dry skillet or air fryer for a few minutes to revive their crispness before serving.
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Recipe Nutrition
Calories: 690kcalCarbohydrates: 48gProtein: 14gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 25.8gSodium: 3420mgFiber: 4gSugar: 6g
Jayanthy Asokan
Articles: 18
5 Comments
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I’m in love with this recipe already!
Looks so good! Can’t wait to try it.
This looks so inviting! Thank you.
Looks incredible! Thanks for the details.
Such an enticing dish! Thanks for the recipe.