TH and I have vegetarian burgers for dinner occasionally and I also make the vegetable patties for burger the same way more or less. It's a tried and tested recipe and we like it. However, I recently tried a new mushroom tikki recipe and it turned out really fab so the next time we make vegetable burgers, I may just make larger mushroom patties with this recipe and try it instead - they were that good!
These mushroom tikkis were adapted from a recipe in the new Anjum Anand book I was sent a copy of - Anjum's Quick and Easy Indian - which incidentally has one of the prettiest covers on a cookbook I have seen. I leafed through all the recipes so here's a mini review.
The Good:
The Not-So-Good
All that said, these mushroom tikkis didn't take long to put together and they turned out quite good. If you and your guests like mushrooms, it's great as a party food or an appetizer for a lunch or dinner party you host at home. In fact, this book has a number of recipes to help you in these situations.
Looking for more party-friendly food? Check out 10 snack recipes under 15 minutes and more mushroom recipes too if you love cooking with them as much as I do.
Cooking time: 10 minutes
Makes ~10 small tikkis
Adapted from: Anjum's Quick and Easy Indian
INGREDIENTS:
1 cup finely chopped oyster mushrooms
1 cup finely chopped shitake mushrooms
2 tbsp plain yogurt
1/2 tsp grated ginger
1/2 tsp minced garlic
1/2 tsp red chilli powder or 1 green chilli, minced
2 tbsp minced coriander leaves (cilantro)
1/2 tsp garam masala or Kitchen King masala
1/4 tsp roasted cumin powder (jeera)
A sprinkle of freshly cracked black pepper (optional)
2-3 tbsp gram flour (besan)
1/2 cup bread crumbs
Salt to taste
Oil for shallow frying
INSTRUCTIONS:
1. Add 1 tsp oil to a pan and add the mushrooms and some salt. Saute until the mushrooms let out water and the water evaporates. Adding salt brings out the moisture from the mushrooms so when we fry the tikkis, it won't be moist and absorb too much oil
2. Add the ginger and garlic and saute for another 30 seconds until fragrant. Remove and transfer this to a bowl.
3. In a small dry skillet, dry roast 3 tbsp gram flour (besan) until it turns a slightly darker shade (not more than 3-4 mins)
4. Add 2 tbsp of the gram flour to the mushroom mixture and mix well. We can add the remaining later if we need it (I did).
5. Now add all the remaining ingredients except breadcrumbs and mix thoroughly.
The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets. I found mine to be too moist so I added the remaining gram flour and also about 3 tbsp of breadcrumbs.
6. Heat enough oil in a skillet to submerge your tikkis halfway. Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown.
Serve hot with mint coriander green chutney or ketchup.
Notes:
- You can use any type of mushrooms you prefer but shitake is a good addition due to its meaty texture. Button mushrooms have too much moisture so they will really cook down a lot in the first step, take care to use enough
- Dipping the tikkis in bread crumbs and then frying resulted in some of the coating getting into the oil. This annoyed me so I added bread crumbs to the mixture itself, shaped, fried directly. This worked better for me
- Bits of green chillies in our tikkis annoy us so I used red chilli powder but the choice is up to you
- If your curd is slightly sour, that works better since it gives more of a sour tinge to the tikkis
Disclaimer: this is not a sponsored post. I did receive a copy of the cookbook but all opinions, burnt tikkis, and typos are my own.
These mushroom tikkis were adapted from a recipe in the new Anjum Anand book I was sent a copy of - Anjum's Quick and Easy Indian - which incidentally has one of the prettiest covers on a cookbook I have seen. I leafed through all the recipes so here's a mini review.
The Good:
- The recipes are all very easy and I didn't see anything that will take longer than 30 mins, true to the title of the book
- Most of the recipes have an image to go with it which is a big deal for me since I like to visually see how a finished dish looks like
- The book is sturdy but not heavy so its easy to use in the kitchen and carry it around
- The section on Indian tapas is my favourite and the idea to use Vietnamese rice paper rolls with Indian masala dosa filling? Brilliant!
The Not-So-Good
- A majority of the recipes are not vegetarian so if you are vegetarian, then this book may not be for you. You can adapt and vegetarianise, of course
- The ingredients used may not be easily and cheaply available in India and in many cases, you don't need to use these shortcuts if you live in India so I'd say this book is best for NRIs that want quick and easy shortcuts to cook Indian food
All that said, these mushroom tikkis didn't take long to put together and they turned out quite good. If you and your guests like mushrooms, it's great as a party food or an appetizer for a lunch or dinner party you host at home. In fact, this book has a number of recipes to help you in these situations.
Looking for more party-friendly food? Check out 10 snack recipes under 15 minutes and more mushroom recipes too if you love cooking with them as much as I do.
MUSHROOM TIKKI RECIPE
Preparation time: 20 minutesCooking time: 10 minutes
Makes ~10 small tikkis
Adapted from: Anjum's Quick and Easy Indian
INGREDIENTS:
1 cup finely chopped oyster mushrooms
1 cup finely chopped shitake mushrooms
2 tbsp plain yogurt
1/2 tsp grated ginger
1/2 tsp minced garlic
1/2 tsp red chilli powder or 1 green chilli, minced
2 tbsp minced coriander leaves (cilantro)
1/2 tsp garam masala or Kitchen King masala
1/4 tsp roasted cumin powder (jeera)
A sprinkle of freshly cracked black pepper (optional)
2-3 tbsp gram flour (besan)
1/2 cup bread crumbs
Salt to taste
Oil for shallow frying
INSTRUCTIONS:
1. Add 1 tsp oil to a pan and add the mushrooms and some salt. Saute until the mushrooms let out water and the water evaporates. Adding salt brings out the moisture from the mushrooms so when we fry the tikkis, it won't be moist and absorb too much oil
2. Add the ginger and garlic and saute for another 30 seconds until fragrant. Remove and transfer this to a bowl.
3. In a small dry skillet, dry roast 3 tbsp gram flour (besan) until it turns a slightly darker shade (not more than 3-4 mins)
4. Add 2 tbsp of the gram flour to the mushroom mixture and mix well. We can add the remaining later if we need it (I did).
5. Now add all the remaining ingredients except breadcrumbs and mix thoroughly.
The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets. I found mine to be too moist so I added the remaining gram flour and also about 3 tbsp of breadcrumbs.
6. Heat enough oil in a skillet to submerge your tikkis halfway. Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown.
Serve hot with mint coriander green chutney or ketchup.
Notes:
- You can use any type of mushrooms you prefer but shitake is a good addition due to its meaty texture. Button mushrooms have too much moisture so they will really cook down a lot in the first step, take care to use enough
- Dipping the tikkis in bread crumbs and then frying resulted in some of the coating getting into the oil. This annoyed me so I added bread crumbs to the mixture itself, shaped, fried directly. This worked better for me
- Bits of green chillies in our tikkis annoy us so I used red chilli powder but the choice is up to you
- If your curd is slightly sour, that works better since it gives more of a sour tinge to the tikkis
Disclaimer: this is not a sponsored post. I did receive a copy of the cookbook but all opinions, burnt tikkis, and typos are my own.
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