Air fryer recipe · Mains
Masala Mushroom Main
Whole button mushrooms tossed in a dry masala coat and air-fried until browned and juicy inside. Simple protein-forward main.
- 20 minTotal time
- 185°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 200kcal
- 9.5 gprotein
- 17.1 gcarbs
- 12.1 gfat
- 3.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom400 g button
- gram flour3 tbsp
- red chilli powder1 tsp
- turmeric1/2 tsp
- ginger garlic paste1 tbsp
- oil1.5 tbsp
Method
Clean the mushrooms
Wipe the mushrooms with a dry cloth and trim the stems, keeping them whole. Wiping instead of washing keeps them from soaking up water, which would steam in the basket and stop them browning properly.
Roast the flour
Dry roast the gram flour in a pan for a minute until it smells nutty, then let it cool. Roasting cooks off the raw, bitter taste of besan and deepens the flavour, so the coating tastes toasty rather than pasty.
Coat well
Mix the roasted flour with chilli powder, turmeric, ginger garlic paste, oil and salt, then toss the mushrooms until each one is coated. An even coat clings to the caps and crisps into a spiced crust as they cook.
Air-fry and check
Spread the mushrooms in one layer and air-fry at 185°C for 14 min, shaking the basket once, until browned outside and juicy within. The single layer lets hot air reach every cap so they colour instead of steaming.
