Mushroom Chilli

Mushroom Chilli is an easy to prepare spicy and tasty Indian-chinese starter snack.

Mushroom Chilli

Mushroom Chilli

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 200 to 250 grams white button mushrooms

  • 1 medium onion or 1 to 2 spring onions whites – halved or quartered and the layers removed, reserve the greens for garnish

  • 2 to 3 green chilies (hari mirch) – slit

  • 1 small capsicum chopped into squares (optional)

  • 7 to 8 garlic cloves (lahsun) – finely chopped

  • 1-inch ginger (adrak) – finely chopped

  • 1 tbsp Soy sauce or as required

  • ½ tbsp Oil

  • ½ to ¾ tbsp Corn flour

  • 1 to 2 tbsp Water

  • ½ to 1 tsp Sugar or as required

  • Salt and Pepper to taste

  • Oil for deep frying the mushrooms

  • For chilli mushroom batter:

  • 5 to 6 tbsp whole wheat flour (atta) or all-purpose flour (maida)

  • 3 tbsp Corn flour

  • ¼ tsp crushed black Pepper (kali mirch powder) or add as required

  • Salt as required

  • Water as required to make a medium consistency batter


  • Rinse and wipe dry the mushrooms. Trim the stalks.
  • Halve them if big in size and quarter them if smaller in size.
  • Make a flowing medium consistency batter with the ingredients listed above “for the batter”.
  • Frying Mushroom To Make Chilli Mushroom:
  • Heat oil for shallow frying in a kadai or wok.
  • Dip each mushroom slice in the batter and coat uniformly with the batter.
  • Add them to the medium hot oil and fry till they are slight golden and crisp.
  • Fry the mushrooms in batches and drain on paper towels to remove excess oil.
  • Making Chilli Mushroom:
  • In another wok (kadai) or pan, heat oil.
  • Add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
  • Add the ginger, garlic and green chilies.
  • Stir fry on a high flame till you see the onions getting browned at the edges.
  • Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
  • Add the fried batter coated mushrooms and stir on a low to medium flame
  • Sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.
  • Saute for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
  • Switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan.
  • You can also garnish chilli mushroom with spring onion greens while serving.

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