Mushroom tikki recipe – a simple yet unique recipe for tikki using mushrooms, perfect for vegetarians or those looking for more plant-based snack recipes.
The Husband and I eat vegetarian burgers for dinner occasionally. 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!
This mushroom tikki recipe is 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 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!
- 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 make it plant-based, of course
Mushroom tikki that uses two types of mushrooms and some simple spices. The tikki are perfect as a vegetarian snack or can be used in sliders or burgers to make a vegetarian burger.
- 1 cup finely chopped oyster mushrooms
- 1 cup finely chopped shiitake mushrooms
- 2 tablespoon plain yogurt
- 1/2 tsp grated ginger
- 1/2 tsp minced garlic
- 1/2 tsp red chilli powder or 1 green chilli, minced
- 2 tablespoon 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 tablespoon gram flour (besan)
- 1/2 cup bread crumbs
- Salt to taste
- Oil for pan frying
- Add 1 teaspoon oil to a pan and add the mushrooms and some salt.
- Saute until the mushrooms let out water and the water evaporates.
- Add the ginger and garlic and saute for another 30 seconds until fragrant.
- Remove and transfer this to a bowl.
- 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)
- Add 2 tbsp of the gram flour to the mushroom mixture and mix well.
- 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.
- 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.
- You can use any type of mushrooms you prefer but shiitake 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, so make sure you start with enough
- Dipping the tikki 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 and fried directly. This worked better for me.
- Another idea if you are ok with eggs is to coat first in a beaten egg and then coating with the breadcrumbs.
- You can use green chillies or red chilli powder in this recipe
- If your yogurt is slightly sour, that works better since it gives more of a sour tinge to the mushroom tikki
- Adjust all spices to your taste
- If you want to keep this recipe gluten free and/or low carb, use grated parmesan or ground cashew nuts instead of the bread crumbs
- I tried baking the mushroom tikki but they turned out a bit dry. I recommend pan frying for best results
Step by Step Mushroom Tikki Recipe:
1. Add 1 teaspoon 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.
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.