Crispy Mushroom Chaat

Written By Elizabeth Miu

This was loosely inspired by Mirchi Bajji. a deep-fried Indian street snack made with battered green chillies. I wanted that deep-fried snacky street food energy but instead of chillies I recieved the most beautiful bunch of mushrooms from Ruffle Mushroom Farm (right in St Peters) to work with. Who knew there were such passionate mushroom growers right here in Sydney’s inner west. Jess and Joel are growing a gorgeous collection of funghi and I thought it would be rude not to do something extremely fun with them.

Mirchi Bhaji meets Chaat…but make it mushrooms…?!!

Ingredients

Mushroom Fritters

  • Mushrooms (I used Pioppino, Chestnut - you could also use shimeji or for a different mouthfeel, try whole button mushrooms)

  • Neutral Oil, for deep frying

  • 1 cup chickpea flour (besan flour)

  • 2/3 cup water

  • 4 tbsp cornstarch

  • 1/2 tsp black salt

  • 1/4 tsp bicarb soda

  • 1/4 tsp baking powder

  • 1/4 tsp turmeric powder

Date and Tamarind Chutney

  • ¼ cup tamarind concentrate 

  • ½ cup pitted dates, soaked overnight

  • ½ cup jaggery

  • 2 cups water

  • ½ teaspoon cumin powder

  • ½ teaspoon ground coriander

  • ½ teaspoon amchur powder (dried mango powder)

  • black salt

Coriander Chutney

  • 2 cups coriander/cilantro leaves 

  • 2 green chillies, roughly chopped

  • 1 big chunk ginger, roughly chopped

  • ½ lemon, just the juice

  • ½ teaspoon cumin powder

  • ½ teaspoon chaat masala

  • ½ teaspoon salt or add as required

  • ½ cup water to blend

Chilli Chutney

  • 16 dried red chilies, soaked and rehydrated overnight

  • 9 garlic cloves, roughly chopped

  • salt as required

Other

  • Sev

  • Purple Onion

  • Pomegranate

  • Fresh Coriander and Mint

  • Chaat masala

  • Black salt

  • Sweetened Plain Yogurt

Mushrooms fried an ready to plate!

Method

Make the date & tamarind chutney

Add soaked dates, tamarind concentrate, jaggery, cumin powder, ground coriander, amchur, black salt and water to a blender. Blend until smooth. Refrigerate until ready to use.

Stir through. Taste and adjust - it should be sweet, tangy and slightly funky.

Make the coriander chutney

Add coriander, green chillies, ginger, lemon juice, cumin powder, chaat masala, salt and water to a blender.

Blend until smooth and vibrant green. Taste and adjust seasoning. Refrigerate until ready to use.

Make the chilli chutney
Drain soaked chillies, then blend with garlic and salt until smooth, adding a little water if needed. Set aside.

Prepare the mushroom fritters
Trim and separate mushrooms into chunks, keeping them slightly irregular for more texture!

In a bowl whisk together chickpea flour, cornstarch, black salt, bicarb soda, baking powder, turmeric and water until smooth.

Heat neutral oil in a deep pan over medium-high heat (180ºC-190ºC).

Dip mushrooms into the batter, ensuring they are fully coated, then carefully lower into the hot oil.

Fry in batches until golden, crispy and lightly craggy.

Remove and drain on a rack or paper towel, then season lightly with salt and some extra chaat masala and chilli powder while hot.

Assemble the chaat
Spoon and spread some yogurt onto a serving palate. Arrange crispy mushrooms on top.

Spoon or drizzle over generous amounts of date & tamarind chutney, coriander chutney and less chilli chutney.

Top with diced purple onion, fresh coriander and pomegranate arils.

Finish with sev, chaat masala and a pinch of black salt.

Serve immediately while crispy: tangy and full of texture!

Battering your mushrooms - I like to use my hands and get on in there!

Elizabeth Miu