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mushroom tikki recipe

Mushroom Tikki Recipe

  • Author: nags
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 tikki 1x
  • Category: Snacks
  • Cuisine: Indian
  • Diet: Vegetarian

Description

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.


Scale

Ingredients

  • 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)
  • 23 tablespoon gram flour (besan)
  • 1/2 cup bread crumbs
  • Salt to taste
  • Oil for pan frying

Instructions

  1. Add 1 teaspoon oil to a pan and add the mushrooms and some salt.
  2. Saute until the mushrooms let out water and the water evaporates. 
  3. Add the ginger and garlic and saute for another 30 seconds until fragrant.
  4. Remove and transfer this to a bowl.
  5. 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)
  6. Add 2 tbsp of the gram flour to the mushroom mixture and mix well. 
  7. Now add all the remaining ingredients except breadcrumbs and mix thoroughly.
  8. The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets.
  9. Heat enough oil in a skillet to submerge your tikkis halfway.
  10. Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown.
  11. Serve hot with mint coriander green chutney or ketchup.

Notes

  • 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