📝 About This Recipe
A quintessential masterpiece of Desi-Chinese street food, this Mushroom Chilli combines earthy, succulent button mushrooms with a punchy, umami-rich glaze. The mushrooms are double-fried for a crisp exterior that stands up beautifully to the vibrant medley of soy, ginger, and fiery green chillies. It is a perfect fusion of bold Indian heat and classic Chinese stir-fry techniques, offering a texture-rich experience that is addictive from the first bite.
🥗 Ingredients
The Mushrooms & Batter
- 400 grams White Button Mushrooms (cleaned, patted dry, and halved if large)
- 4 tablespoons Cornstarch (Cornflour)
- 2 tablespoons All-purpose Flour (Maida)
- 1 teaspoon Ginger-Garlic Paste
- 1/2 teaspoon Black Pepper Powder (freshly ground)
- 1/2 teaspoon Salt (to taste)
- 2 cups Vegetable Oil (for deep frying)
The Aromatics & Veggies
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 4-5 pieces Green Chillies (slit lengthwise)
- 1 medium Red Onion (cut into 1-inch petals)
- 1 medium Green Capsicum (Bell Pepper) (cut into 1-inch cubes)
- 2 tablespoons Spring Onion Whites (chopped)
The Sauce Base
- 1.5 tablespoons Dark Soy Sauce
- 1 tablespoon Green Chilli Sauce (Indo-Chinese style)
- 1 teaspoon Red Chilli Paste or Sriracha (adjust for heat)
- 1 teaspoon Vinegar (white or rice vinegar)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 tablespoon Cornstarch Slurry (mixed with 3 tbsp water)
Garnish
- 1/4 cup Spring Onion Greens (finely chopped)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Thoroughly clean the mushrooms with a damp cloth or a quick rinse. Ensure they are completely dry before proceeding; moisture is the enemy of crispiness.
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2
In a large mixing bowl, whisk together the cornstarch, all-purpose flour, ginger-garlic paste, black pepper, and salt. Slowly add a few splashes of water to create a thick, smooth batter that coats the back of a spoon.
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3
Add the mushrooms to the batter and toss gently until every mushroom is evenly coated. Let them sit for 5 minutes.
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4
Heat the vegetable oil in a wok or deep pan over medium-high heat. To test, drop a bit of batter; if it sizzles and rises immediately, the oil is ready.
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5
Carefully drop the mushrooms into the hot oil one by one. Fry in batches for 3-4 minutes until they turn a light golden brown. Remove and drain on paper towels.
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6
For extra crunch, increase the heat to high and flash-fry the mushrooms a second time for 1 minute until they are deep golden and crisp. Set aside.
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7
In a separate clean wok, heat 1 tablespoon of oil over high heat until it just begins to smoke.
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8
Add the minced garlic, ginger, and slit green chillies. Sauté for 30 seconds until the garlic is fragrant but not burnt.
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9
Toss in the onion petals and capsicum cubes. Stir-fry on high heat for 2 minutes. The vegetables should remain crunchy and slightly charred, not soft.
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10
Lower the heat slightly and pour in the soy sauce, green chilli sauce, red chilli paste, vinegar, and sugar. Stir rapidly to combine.
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11
Pour in the cornstarch slurry. Stir constantly for 1 minute until the sauce thickens and becomes glossy.
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12
Add the fried mushrooms to the wok. Quickly toss them in the sauce for 30-45 seconds so they are coated but don't lose their crunch.
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13
Turn off the heat. Garnish generously with spring onion greens and toasted sesame seeds.
💡 Chef's Tips
Never soak mushrooms in water; they act like sponges and will become soggy during frying. The 'double-fry' method is the secret to restaurant-style crispiness that lasts. Always stir-fry on high heat (the 'wok hei' effect) to get that smoky Indo-Chinese flavor. If you prefer a 'gravy' version, double the cornstarch slurry and add 1/2 cup of vegetable stock. Adjust the number of green chillies based on your spice tolerance; this dish is traditionally quite hot.
🍽️ Serving Suggestions
Serve immediately as an appetizer with toothpicks for easy snacking. Pair it with Veg Hakka Noodles for a classic Desi-Chinese meal. Serve alongside Burnt Garlic Fried Rice to soak up the extra sauce. A chilled Lager or a sweet Virgin Mojito works perfectly to balance the spicy heat. For a party, serve in small lettuce cups for a fresh, crunchy twist.