Wash mushrooms thoroughly with water and pat dry with paper towels. Avoid soaking them for long periods as they absorb water easily. Cut large mushrooms into smaller pieces if needed.
2
In a bowl, mix all-purpose flour, cornflour, salt, and chili powder. Add water gradually to create a smooth, lump-free batter. Cornflour helps achieve extra crispiness.
3
Coat each mushroom piece thoroughly with the batter.
4
Dry roast black peppercorns, cumin seeds, coriander seeds, fennel seeds, and dried red chili in a pan until fragrant. Cool completely, then grind into a fine powder and set aside.
5
Heat oil in a deep pot until hot. Carefully add the battered mushrooms in batches, spreading them out. Stir gently and fry until golden and crispy. Remove and drain on paper towels.
6
Heat oil in another pan and sauté sliced onions until light golden brown.
7
Add soy sauce, vinegar, salt, and chili powder. Mix well to evenly distribute the seasonings.
8
Add the fried mushrooms and prepared pepper spice powder to the pan. Toss everything together until well combined. Serve hot.
PrimedTableBETA
