Air fryer recipe · Mains
Gunpowder Mushroom Fry
Mushrooms tossed in a spicy lentil gunpowder and air fried until dry with a toasty coat.
- 18 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 5.7 gprotein
- 11.3 gcarbs
- 5.3 gfat
- 2.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom300 g
- red chilli4
- urad dal2 tbsp
- chana dal1 tbsp
- garlic4 cloves
- curry leaves1 sprig
- oil1 tbsp
Method
Make the gunpowder
Dry roast the red chillies, urad dal, chana dal, garlic and curry leaves on low heat until deep and fragrant, then grind to a coarse powder with a little salt. Roasting slowly draws out the aroma without burning, which would turn it bitter.
Toss the mushrooms
Wipe the mushrooms clean with a dry cloth rather than washing them, then toss with the oil and coat well with the gunpowder. Wiping keeps them from soaking up water, so they roast and crisp instead of stewing in their own moisture.
Preheat and spread
Preheat the air fryer to 180°C, then spread the mushrooms in a single layer with space between them. Mushrooms release a lot of water, so a hot basket and room to breathe let that moisture escape and the edges catch and crisp.
Air fry
Air fry at 180°C for 10 min, shaking the basket once halfway, until the mushrooms are dry at the edges and cooked through. Shaking moves them around so the powder toasts evenly and no side stays soft and pale.
