Ingredients:

• For chilla batter:
• 2 cup – gram flour (besan)
• 1/2 tsp – red chili powder
• 1/2 tsp – Garam Masala
• salt to taste
• 1/2 tsp – carom seeds (ajwain)
• For Mushroom filing: 2 cup – button Mushrooms ( finely chopped)
• 1 cup – Onion ( finely chopped)
• 2 tsp – green chilly (chopped)
• 2 tbsp – Ginger Garlic paste
• 1 cup – Tomato (chopped)
• salt to taste
• 1/2 tsp – red chili powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumin seed
• 1/2 tsp – Mustard Seed powder
• 4 tsp – vegetable oil

Method:

1. Sprinkle a pinch of salt and paprika on mushrooms and set it aside.
2. Take a bowl and mix all ingredients except mushrooms.
3. Make a paste of flour (slightly thick) and spices with water.
4. Now heat oil in a deep kadai, take one mushroom, dip it in flour paste and deep fry in oil.
5. Repeat the same with all mushrooms.
6. Drain on a paper towel and serve quickly (mushrooms will leave water if left for more than 10 minutes).
7. Sprinkle chaat masala over them.
8. Recipe Courtesy: Cooking With Sapana