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How to make Mushroom Bhajji

Mushroom Bhajji

Although mushrooms are not widely used in India, the Indian restaurants in this country have popularised the use of mushrooms in Indian cookery. Mushroom Bhajji appears to be one of the most popular of them all.


3-4 tbsp cooking oil
1 medium-sized onion, finely chopped
2-3 cloves garlic, peeled and crushed
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
150 g besan or chick pea flour
a pinch of bicarbonate of soda
1 tsp ground cumin
3/4 tsp salt or to taste
1 tbsp tomato puree
225g mushrooms chopped

To Make Mushroom Bhajji

Wash and quarter the mushrooms. Button mushrooms can used whole.
In a vessel blend together the chopped onion, crushed garlic, ground turmeric, chilli, coriander, cumin, salt, tomato puree and then add the besan flour with the soda bicarb.
Add water till you get a thick batter.
Toss in the mushrooms and coat them with the batter.
In a kadai heat the oil for frying and drop the batter coated mushrooms and fry until golden brown. Drain away excess oil on kitchen paper.

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