Air Fryer Recipe
Spicy Mushroom Pakoras
Spicy mushroom pakoras are a delicious and easy-to-make snack, perfect for air frying with less oil.
Ingredients
- 200g button mushrooms, cleaned and quartered
- 1 cup chickpea flour (besan)
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 green chilli, finely chopped
- 2 teaspoons ginger-garlic paste
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
- 2 tablespoons olive oil
- Fresh coriander leaves, chopped for garnish
- Lemon wedges, to serve
Method
- In a large mixing bowl, combine chickpea flour, red chilli powder, ground coriander, turmeric powder, cumin seeds, half of the chopped green chilli, ginger-garlic paste, asafoetida, and salt.
- Gradually add water to the dry ingredients, stirring continuously to form a smooth, thick batter.
- Add the quartered mushrooms to the batter, ensuring each piece is evenly coated.
- Preheat your air fryer to 200°C (392°F).
- Brush the air fryer basket with a little olive oil to prevent sticking.
- Place the coated mushrooms in the air fryer basket in a single layer.
- Brush or spray the tops with olive oil to aid in crispyness.
- Air fry for 15-20 minutes, shaking the basket halfway through to ensure even cooking.
- Remove from the air fryer and garnish with fresh coriander leaves.
- Serve hot with lemon wedges on the side.
Why this works in an air fryer
Besan forms a crisp, gluten-free shell as hot circulating air drives moisture from the batter. Mushrooms release water, so a thick coating and light oil film are key: the oil improves heat transfer and browning while the single layer lets steam escape instead of softening the pakoras.
Equipment notes
Assumes a 4-5 litre basket holding the mushrooms in one uncrowded layer; in a single-drawer model cook in batches if pieces touch, while in a dual-zone air fryer use the hotter/faster side if uneven, or swap drawers halfway and expect 2-4 minutes longer when both zones are full.
Common pitfalls
- Batter sliding off and pooling in the basket? It is too thin or the mushrooms are wet; pat mushrooms dry and whisk in 1-2 tablespoons more besan until the batter clings thickly.
- Pakoras pale and floury at 15 minutes? There is too little surface oil; mist or brush lightly, then cook 3-5 minutes more until the coating darkens and feels dry to the touch.
- Soft, steamed centres with damp patches where pieces touched? The basket is overcrowded; separate into a single layer and finish at 200°C for 4-6 minutes, shaking once.
- Burnt chilli-spice specks before the batter crisps? The air fryer runs hot or the pieces are too small; drop to 190°C and extend the cook by a few minutes rather than letting the spices scorch.
Variations & substitutions
- Use chestnut mushrooms instead of button mushrooms for a deeper flavour; they release slightly more moisture, so keep the batter thick and allow the longer end of the timing.
- Swap olive oil for rapeseed or sunflower oil for a more neutral pakora flavour; both tolerate 200°C well and brown the besan evenly.
- Add 1 tablespoon rice flour to the besan for a crisper, lighter shell; the coating dries faster, so check from 12-14 minutes.
- Use sliced onions or cauliflower florets in place of some mushrooms; onions cook quicker and may need 12-15 minutes, while small cauliflower florets usually need the full 18-20 minutes.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat in a single layer in the air fryer at 180°C for 4-6 minutes until hot and re-crisped.
Nutrition
Calories: 250
