Crispy Mushroom Pakoda

We make usually pakodas with potatoes or with mixed veggies, for a change i tried making crispy pakodas with buttom mushrooms, and they came out extremely crispy. With simple ingredients, you can make your evening snacks or side dish very quickly. Mushrooms makes a wonderful pakodas aka fingerchips , needless to say that mushrooms are excellent source of potassium, people with hypertension or high risk of stroke can enjoying this tremendous health benefits by having a regular dose of mushroom in their diet.

Mushrooms are also good source of many nutrients like phosphorus,icon,zinc,vitamin B6,selenium and thiamin. Mushroom slow down the production of cancer cells and helps in reducing the risk of cancer.
Mushroom can be eaten raw, they tastes fabulous when they are added in salad. Obviously dont forget to add them in your menu. Coming to this pakodas, am posting this vegan pakodas today as am a member of Vegan Thursdays, an vegan event running twice a month started by me. Do you want to join us, please send me a mail or leave a comment in this post.

1cups Buttom Mushroom (chopped)
1/2tsp Ginger garlic paste
1/4cup Gram flour
1/4cup Rice flour
1tbsp Corn flour
1tsp Fennel seed powder
1/2tsp Red chilly powder
Salt
Oil

Take the chopped  mushrooms,rice flour,gram flour,corn flour,fennel seed powder,ginger-garlic paste,chilly powder and salt in a bowl

Sprinkle some water and mix well until the mushrooms gets well coated with flours and spices.

Heat enough oil for deep frying.

Gently sprinkle a handful of flour-spices coated mushrooms to the hot oil, deep fry them until they turns crispy and golden brown.

Remove the excess of oil with a paper towel.

Enjoy these crispy mushroom fingerchips with a cup of tea.