- 2 cup Oyster Mushrooms, finely chopped
- 2 tbsp plain Yogurt
- 1/2 tsp Grated Ginger
- 1/2 tsps Minced Garlic
- 1/2 tsps Red Chilli powder
- 2 tbsps Minced Coriander leaves
- 1/2 tsps Garam Masala
- 1/4 tsps Roasted Cumin powder
- A sprinkle of freshly cracked Black Pepper
- 2-3 tbsps Gram Flour
- 1/2 cup Bread crumbs
- Salt to taste
- Oil for shallow frying
- Add 1 tsp oil to a pan and add the mushrooms and some salt. Saute until the mushrooms let out water evaporates. Adding salt brings out the moisture from the mushrooms so when we fry the tikkis, it won't be moist and absorb too much oil.
- Add the ginger and garlic and saute for another 30 seconds until fragrant. Remove and transfer this to a bowl.
- In a small dry skillet, dry roast 3 tbsp gram flour (besan) until it turns a slightly darker shade (not more than 3-4 mins)
- Add 2 tbsp of the gram flour to the mushroom mixture and mix well. We can add the remaining later if we need it (I did).
- Now add all the remaining ingredients except breadcrumbs and mix thoroughly.
- The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets.
- Heat enough oil in a skillet to submerge your tikkis halfway. Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown.
Tip: Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.