10-15 mins
40 mins
50-55 mins
Serves 4
Boil water with the whole spices and salt. Add the mushrooms and cook for 3–4 minutes, then drain and refresh them under running water.
In a large bowl, combine the hung yogurt with kasoori methi, ginger-garlic paste, red chili powder, tandoori masala, ajwain, mint, coriander, lemon juice, corn flour, and salt. Mix well.
Coat the blanched mushrooms evenly with the prepared yogurt marinade and let them marinate for 30 minutes.
Preheat the Oxy Fryer for 5 minutes. Arrange the marinated mushrooms in the fry basket and cook at 200°C for 10–15 minutes. Sprinkle with chaat masala and serve hot with mint chutney.
Bestsellers
Handpicked by thousands of happy homes, these Kenstar favourites blend performance, style, and reliability—making everyday life easier and cooler.
These crispy bread triangles are coated in a sweet egg-white mixture and crunchy cornflakes for a...
This delicious vegetable quiche features a crisp, golden pastry shell filled with seasoned vegeta...
These delicious paneer enchiladas are filled with spicy vegetables, jalapeños, and cheese, then s...
These spicy potato fingers are tossed in a flavorful blend of ginger, garlic, and red chilli sauc...
These crispy papad-coated paneer bites are marinated with zesty lemon, aromatic spices, and ginge...
These savory vegetable muffins combine wholesome oats, flour, herbs, and colorful vegetables for ...
