Mushroom Tikka
Mushroom Tikka is a delicious and healthy Indian snack made with marinated mushrooms grilled or roasted to perfection. The mushrooms are marinated in a spiced curd mixture and then cooked, making it a great low-calorie, high-protein snack for weight-conscious individuals.
Nutrition Facts
Per serving
Energy
190 kcal
Protein
10 g
Carbs
19 g
Fat
7 g
Fiber
6 g
Ingredients
Button mushroom, fresh
200 gms (200g)
Hung Curd
0.25 cup (50g)
Besan (chickpea flour)
2 tbsp (30g)
Coriander Powder
1 tsp (2g)
Chaat Masala
0.5 tsp (2g)
Turmeric powder
0.5 tsp (2g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
lemon juice
1 tbsp (15g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2g)
Olive Oil
2 tsp (10g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
Clean the Mushrooms:
-Wash the mushrooms thoroughly under running water, pat dry, and trim the stems if necessary.
Prepare Hung Curd:
-If using regular yogurt, hang it in a muslin cloth for 2-3 hours to remove excess water and make it thick.
Cooking Steps
Prepare the Marinade:
- In a mixing bowl, add hung curd, ginger-garlic paste, lemon juice, mustard oil, and all the spices (turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, chaat masala, and salt).
- Mix well to form a smooth paste.
Add Mushrooms:
- Add the cleaned mushrooms to the marinade. Toss and coat each mushroom thoroughly in the spiced curd mixture.
- Cover and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for better flavor).
Skewer the Mushrooms:
- Thread the marinated mushrooms onto skewers.
Cook the Mushrooms:
- Preheat the oven to 200°C (392°F). Place the skewers on a greased baking tray, and bake for 15-20 minutes, turning once midway, until the mushrooms are golden brown.
Garnish and Serve:
- Sprinkle with fresh coriander leaves and a little extra chaat masala. Serve hot.