This recipe for Mushroom Tikka or Tandoori Mushroom features soft, luscious mushrooms that are marinated before being baked or grilled. Instead of baking, the marinated mushrooms can be pan fried or shallow fried
If you hate mushrooms while knowing that they are a form of fungus, allow us to give you a cause to reconsider. Presenting a recipe that incorporates the best of grilling. This Tandoori or Mushroom Tikka is a delicious and simple way to use mushrooms. Simply marinate the mushrooms and cook them on the grill, in the oven, or in a tandoor. Mushrooms will become your favourite food after tasting this recipe, we promise!
These tandoori-style mushrooms are so delicious that even your meat-eating pals will swoon over them. More so because the texture resembles meat and mushrooms frequently have that appearance. Vegetarians would undoubtedly love this mushroom tikka recipe.
Prior to serving, don't forget to top the mushroom tikka with some chaat masala and lemon juice. It intensifies the flavours even more. In order to allow for individual preference, you may alternatively serve the chaat masala and lemon wedges in separate dishes. The greatest way to serve mushroom tikka is as a starter at gatherings, parties, or pretty much any special occasion at home. It can be served with naan or roti and some mint chutney, green chutney, or other herb-based dip. With this tikka, onion rings, lemon slices, and pickled onions all work well.
200 to 250 grams button mushrooms
½ tbsp Ginger Garlic Paste or crushed ginger-garlic or about ½ to 1 inch ginger + 3 to 4 small to medium garlic cloves crushed in a mortar and pestle
½ tsp carom seeds
¼ or ½ tsp red chili powder – ½ tsp red chili powder can make the tikka a bit hot
¼ tsp Garam Masala
1 pinch turmeric powder
3 to 4 tbsp gram flour (besan), can swap with chickpea flour instead
1 tbsp oil – to be used only if grilling or baking the mushrooms in the oven
salt or black salt or edible rock salt – as required
2 to 3 pinches chaat masala – to sprinkle
1 to 2 tbsp chopped coriander leaves – for garnish
few drops lemon juice or add as required and lemon wedges to be served
1 onion (medium-sized), sliced thinly with some salt & lemon juice added – served as an accompaniment.
Give the mushrooms a thorough water rinse. Wipe them dry after draining. Trim the stalks at the earthy base a little. Take all the mushrooms and combine them in a bowl. Add the salt, oil, carom seeds, and all of the spice powders. Mix well. Combine the spice powders, carom seeds, salt, and oil. Mix thoroughly. For 10 minutes, preheat the oven. After 20 to 25 minutes, add the gram flour and blend well.
Bake or grill the mushrooms for 25 to 30 minutes, or until they are cooked, soft, and browned. Turn the skewers after 15 to 20 minutes of grilling to ensure uniform cooking. After 15 to 20 minutes, you can sprinkle or spray some oil on the mushrooms if desired. Sprinkle the mushroom tikka with lemon juice, chaat masala, and coriander leaves.