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Oyster mushroom pakora1.jpg

Oyster Mushroom Pakora


  • 1 cup besan (chickpea flour)

  • 1/4 cup rice flour

  • 1/4 tsp baking soda

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • Salt, to taste

  • 1/2 cup water

  • 1 lb oyster mushrooms, cleaned and cut into bite-sized pieces

  • Oil, for frying


  1. In a mixing bowl, combine besan, rice flour, baking soda, red chili powder, turmeric powder, cumin powder, and salt.

  2. Add water gradually and mix until a thick batter forms.

  3. Heat oil in a frying pan over medium-high heat.

  4. Dip oyster mushrooms in the batter to coat them evenly.

  5. Carefully drop the coated mushrooms into the hot oil and fry until golden brown and crispy.

  6. Remove from the oil and place on paper towels to drain excess oil.

  7. In a small bowl, mix together Greek yogurt, minced garlic, chopped cilantro, and salt and pepper to taste.

  8. Serve the hot and crispy oyster mushroom pakoras with the garlic and herb dip on the side.

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