Mushroom Fry recipe or Mushroom Vepudu with step by step photos and video. The term “Vepudu” means “fry” in “Telugu” language and this recipe is typically of Andhra Cuisine and it’s very spicy too.
Mushrooms are something that is very much loved by my kids. I find it very difficult to accept it as fungi as it’s nothing short of any other vegetable.
If you are looking for a crunchy appetizer or a spicy dry curry to serve along any variety rice, this mushroom fry recipe is the one for you.
My SIL gave this recipe when she visited for the Christmas holidays. She saw this recipe being demonstrated in a TV channel. I have made it twice already and the kids love it very much.
First time I served it as a snack and the next time I served this as a side dish along with Peas Pulao and the combo was just fantastic.
It will even go well with veg fried rice, ghee rice, vegetable pulao, pudhina rice or any mildly spiced one pot rice.
While I was making this fry, I found the process very similar to that of making a Manchurian. If you can imagine an Indian style Mushroom Manchurian that uses only Indian spices and is devoid of any bottled Chinese sauces, this is it.
I also found that the more curry leaves you add, the flavor just improved manifold. I’m sure that you all will love this as much as we loved it at home. Do give it a try and let me know how it turned out for you.
Points to Note:
1. After mixing flour to the mushroom mixture, immediately deep fry them. The more you rest, the more mushroom starts to let out water and your fritters will not be crisp enough after deep frying.
2. The fritters will drink more oil while deep frying as well.
3. If serving as an appetizer or snack, sprinkle some chaat masala powder after deep frying all over the fritters. It tastes so good.
4. I used button mushrooms, but you can use any type of mushroom.
Step by step recipe for Mushroom Fry:
1. In a bowl, add ginger garlic paste, red chili powder , garam masala powder, black pepper powder, salt, lemon juice and mix well with your fingertips to a paste.
2. Wash, pat dry mushrooms well. Remove the stalk, quarter them and add to the mixing bowl and toss well till they are coated well with the paste and let it rest for 5-7 minutes.
3. In a small bowl mix together all purpose flour and corn flour.
4. Sprinkle over the marinating mushroom and toss well so that all the pieces are coated well and the mixture becomes dry.
5. Heat a frying pan with oil and when hot take small lumps of the mushroom mixture and drop into the hot oil.
6. Deep fry to a golden brown and drain it onto a kitchen paper.
7. Heat another pan with 1 tablespoon oil. Add mustard seeds and let it splutter, now add fennel seeds and cook for 10 seconds till it releases its aroma.
8. Now add chopped garlic and roast for 1-2 minutes till it changes color. Add onions, green chilies, curry leaves, a pinch of salt and cook over high flame till the onions turn translucent.
9. Add the deep fried mushroom fritters and toss well for 1-2 minutes, so that the onions and garlic coats the mushroom well. Remove from fire.
10. Mushroom Fry recipe is ready.
11. Serve hot either as an appetizer or as an accompaniment with any fried rice of your choice.
Mushroom Fry Recipe Video:
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Mushroom Fry Recipe below:
Mushroom Fry - Mushroom Vepudu
Ingredients
- Mushrooms – 200 gms
- All purpose flour – 3 tbsp
- Corn flour – 1+ ½ tbsp
For the paste:
- Red chili powder – 1 ½ tsp
- Black pepper powder – ½ tsp
- Garam masala powder – ½ tsp
- Ginger garlic paste – 1 tsp
- Salt - to taste
- Lemon juice – 1 tsp
For the fry:
- Onion – 1
- Garlic pods – 10
- Green chilies – 2
- Mustard seeds – 1 tsp
- Fennel seeds –1 tsp
- Curry leaves – 2 sprigs
- Salt – to taste
- Oil – to deep fry
Instructions
Preparation:
- Wash and pat dry the mushrooms well. Remove the stalk, quarter them and keep aside. Chop the onions, garlic, green chilies finely and keep aside.
For the paste:
- In a bowl, add ginger garlic paste, red chili powder, garam masala powder, black pepper powder, salt required for the mushroom and lemon juice.
- Mix well with your fingertips. Rub between your finger tips to form to a paste.
- Add the quartered mushrooms, toss well so that the mushroom pieces are coated well with the paste and let it rest for 5-7 minutes
Make Mushroom Fry:
- Meanwhile, heat a frying pan with oil.
- In a small bowl mix together all purpose flour and corn flour.
- Sprinkle this over the marinating mushroom and toss well so that all the pieces are coated well and the mixture becomes dry.
- Take small lumps of the mushroom mixture and drop into the hot oil.
- Deep fry to a golden brown and drain it onto a kitchen paper.
- Heat a pan with 1 tablespoon oil. Add mustard seeds and let it splutter, now add fennel seeds and cook for 10 seconds till it releases its aroma.
- Add chopped garlic and roast for 1-2 minutes till it changes color.
- Add onions, green chilies, curry leaves, ⅛ teaspoon salt and cook over high flame till the onions turn translucent.
- Add the deep fried mushroom fritters and toss well for 1-2 minutes, so that the onions and garlic coat the mushroom well. Remove from fire.
- Mushroom Fry is ready.
- Serve hot either as an appetizer or as an accompaniment with any fried rice of your choice.
Video
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Radha
Do you think I could use some other vegetable?
Radhika
Hi, you can try the same recipe with baby corn or a combo of both mushroom and baby corn. both works well.
Shruti J
Delicious!!! I love mushrooms and this one is bookmarked to be tried soon 🙂 Absolutely loved the addition of fennel seeds in this dish 🙂
Anonymous
This look like machurian, should try this one some time as I luv Mashrum
Siva
Anonymous
looks good..can u pls post fried rice recipe..it is the one i always go wrong
Roxy Harte
Just wondering, fresh curry leaves or will dried do?
Radhika Subramanian
Fresh curry leaves enhances the flavor but you can also use dried ones. Just make sure that you do not crush it much before adding.
Kavitha @ Foodomania
You changed your layout! I like this better! 🙂 Love the mushroom fry as well. After years and years of running away from this "fungi", I finally discovered how tasty it can be if seasoned well! I love the idea of an Indian manchurian!
Teena Mary
wow...this is really tempting!! Loved the click too!
august
Which Mushroom Type u had used?
Radhika Subramanian
I used Button mushrooms as that's all I get here.
AparnaRajeshkumar
i should try being a spice lover and mushroom lover. photos are pretty
Shabbu
Looks yummy and very tempting...
Roshni
awesome dish radhika! happy new year..
Madhavi K
Tempting mushroom vepudu.
Hamaree Rasoi
Delicious and lovely to look at mushroom fry. Must have been awesome to taste.
Deepa
Anupa Joseph (Palaharam)
It looks yummy and like you said...it looks more kind of manchurian....love the pics.
Priya R - Cook like Priya
Radhika I am not a fan of mushrooms but this totally makes my eyes swell and mouth water :p will definately try this for the biggest mushroom fan, husband 🙂
nandoos Kitchen
very delicious mushroom vepudu. Nice clicks dear.
Preetha Soumyan
the curry is so delicious colour is perfect... that i am ready with my plate of chappathis...Wishing you a very very Happy New year
Eliza Lincy
So tasty spicy Dish. Lip smacking dish. Perfectly prepared. Wonderful photography.