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