Champignons au sel et au poivre

Ingrédients

• 1/2 cup maida
• 1/2 cup corn flour
• 1 tbsp rice flour
• Salt to taste
• 1/2 tsp pepper powder
• 1/4 –1/2 cup water (adjust as needed for batter)
• 200 g mushrooms (sliced)
• Oil for deep frying
• 1 tsp oil (for sauté)
• 3 garlic cloves (chopped)
• 1 large onion (chopped)
• 2 green chillies (slit)
• Few curry leaves
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp water (optional)
• 1 tbsp soya sauce
• 1 tsp pepper powder (for final toss)

Préparation

1. 1

   In a bowl, mix maida, corn flour, rice flour, salt, and pepper powder

2. 2

   Add water little by little to form a smooth, lump-free batter (not too thick)

3. 3

   Add mushroom slices and coat well

4. 4

   Heat oil and deep fry mushrooms in batches till golden and crisp

5. 5

   Drain on a paper towel and keep aside

6. 6

   In a separate pan, heat 1 tsp oil

7. 7

   Add chopped garlic and onions, sauté till onions turn slightly pink

8. 8

   Add green chillies, curry leaves, and salt, mix well

9. 9

   Add red chilli powder and garam masala, stir well

10. 10

    Sprinkle 2 tbsp water if needed to avoid burning

11. 11

    Add soya sauce and mix

12. 12

    Add fried mushrooms and toss till coated evenly

13. 13

    Finish with 1 tsp pepper powder, toss again

14. 14

    Serve hot immediately