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Mushroom Pepper Fry Recipe – Healthy Snack

Time and servings

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About

Mushroom Pepper Fry is a simple yet delicious snack that showcases the strong flavour of its basic components. The recipe starts with fresh mushrooms because they absorb spices well and provide a juicy eating experience. The combination of pepper and salt produces a clean flavour that enhances the dish. The combination of earthy mushroom flavour and spicy black pepper creates a highly enjoyable snack that people can eat at any time of day. The dish has gained popularity among South Indian households and small restaurants because it requires minimal effort to prepare. People prefer it because they can prepare the dish quickly with basic ingredients. The dish is commonly served as a party starter and appetiser at social gatherings. You can present it as a basic side snack which pairs well with dal rice and rasam rice. Mushroom Pepper Fry is a dry sabzi that complements a variety of dishes. Fast-food restaurants use it as a kathi roll filling because of its intense flavour. The crispy coating creates a distinct mouthfeel, while the spice mixture enhances the dish’s overall flavour. Each bite contains both crunchy elements and soft components. The restaurant-style finish of freshly ground pepper enhances the dish’s aroma. The recipe uses a few ingredients yet produces strong flavour results. The snack offers health benefits because it strikes a balance between nutrition and taste. The dish satisfies hunger while enabling users to prepare meals quickly. The dish demonstrates how basic components can combine to produce extraordinary results. Fun Fact:
Pepper-based snacks like this have long been popular in South India, as pepper was traditionally valued for both flavour and wellness.

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Ingredients

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for masala powder:

  • 1 tbsp pepper
  • ½ tsp fennel / saunf
  • ½ tsp cumin / jeera
  • ½ tsp coriander seeds

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other ingredients:

  • 2 tbsp ghee / clarified butter
  • 1 tsp mustard
  • 2 dried red chilli
  • few curry leaves
  • 1 inch ginger (finely chopped)
  • ½ onion (sliced)
  • 300 grams mushroom (sliced)
  • ½ capsicum (sliced)
  • ½ tsp salt

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Instructions

  1. firstly, in a small mixi jar take 1 tbsp pepper, ½ tsp fennel, ½ tsp cumin and ½ tsp coriander seeds.
  2. blend to coarse powder without adding any water. keep aside
  3. now in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
  4. also, add 1 inch ginger and ½ onion.
  5. saute until onions shrink slightly.
  6. further, add 300 grams mushroom and stir fry on high flame.
  7. saute until onions shrink slightly and moisture is released.
  8. further, add ½ capsicum and stir fry for 2 minutes.
  9. now add the prepared pepper masala powder and ½ tsp salt.
  10. mix well making sure all the spices are well coated.
  11. finally, enjoy mushroom pepper fry with phulka or rice.

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Step-by-step

1
Firstly, in a small mixing jar, take 1 tbsp pepper, ½ tsp fennel, ½ tsp cumin and ½ tsp coriander seeds.
2
blend to coarse powder without adding any water. keep aside.
3
now in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
4
also, add 1 inch ginger and ½ onion.
5
saute until onions shrink slightly.
6
further, add 300 grams mushroom and stir fry on high flame.
7
saute until onions shrink slightly and moisture is released.
8
further, add ½ capsicum and stir fry for 2 minutes.
9
now add the prepared pepper masala powder and ½ tsp salt.
10
mix well making sure all the spices are well coated.
11
finally, enjoy mushroom pepper fry with phulka or rice.pepper mushroom

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Video

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Tips

Mushroom Pepper Fry is a crispy, flavourful snack with a bold pepper flavour. It delivers a perfect balance of a crunchy exterior and a juicy interior.
  1. Dry Mushrooms: Pat the mushrooms completely dry before coating to avoid sogginess and ensure crisp frying.
  2. Crisp Texture: Corn flour provides a light, crispy coating that holds up well during frying.
  3. Frying: Fry in medium-hot oil so the mushrooms cook evenly and turn golden without absorbing excess oil.
  4. Roasting: Dry roast the pepper and spices to release their aromas and develop a strong, restaurant-style flavour.
  5. Frying: Cook the final mix on high heat to lock flavours and keep the texture crisp.

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FAQ

Keep mushrooms dry before coating, then fry in medium-hot oil to achieve a crisp texture.
Use rice flour as an alternative to achieve a similar light, crispy coating.
Mushrooms have high moisture content, so cooking on a high flame helps evaporate water quickly.
Shallow-fry or air-fry the mushrooms for a healthier option with good texture.
Use freshly crushed black pepper to enhance the aroma and add a bold, spicy taste.

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Notes

  • Firstly, make sure not to overcook mushrooms, as they will turn mushy.
  • Also, adjust the amount of pepper depending on the spice level.
  • Additionally, you can add lemon juice at the end for a tangy flavour.
  • Finally, the mushroom pepper fry recipe tastes great when prepared with a spicy kick.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mushroom-pepper-fry-recipe-pepper/