Mushroom Chilli or other-wise known as Chlli Mushroom is one of the most popular Indian-Chinese (Indo-chinese) dishes. It is vegan, vegetarian and made with button mushrooms, colorful peppers covered in a sweet and spicy sauce.
It is the perfect amalgamation of sweet, spicy, and savory flavors, good enough to make your mouth water just by the look of it. Indo-Chinese dishes are all over the street food carts, restaurants, and takeaway joints. From chilli chicken, garlic noodles, to manchurian gravy, each Indo-Chinese dish is quite popular among food lovers in India.
There are two versions of mushroom chilli – dry and gravy. The dry chilli mushroom is served as an appetizer or snack. Whereas, the one with sauce/gravy is served with stir-fry noodles, fried rice, or steamed white rice.
In this video learn how to make chilli mushroom dry in just 10 minutes by following the step by step process shown. This perfect veg party starter/appetizer/snack is guaranteed to satisfy everyone’s taste bud.
INGREDIENTS
Serving size: 2
MUSHROOM (250 gms: Each cut into quarters or 4 pieces)
MAIDA/ALL PURPOSE FLOUR (1/2 cup)
CORN FLOUR (1/2 cup)
ONION (1 medium size: cut into square pieces)
CAPSICUM (1/4 qty: cut into square pieces)
GARLIC (2-3 cloves: finely chopped)
GREEN CHILI (2-3 qty : slit in half length-wise)
BLACK PEPPER POWDER (1/2 tsp)
RED CHILI POWDER (1/4 tsp)
GINGER GARLIC PASTE (1 tsp)
SOY SAUCE (5 tsp)
TOMATO SAUCE (2 tsp)
VINEGAR (3 tsp)
SPRING ONION (2-3 stalks: chopped)
SESAME SEEDS (optional: for garnishing)
OIL (for frying)
SALT
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