Air fryer recipe · Starters
Tandoori Mushroom
Juicy button mushrooms cloaked in smoky tandoori masala with a blistered, spicy skin.
- 30 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 8.4 gprotein
- 9.9 gcarbs
- 8.7 gfat
- 3.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Hung curd3 tbsp
- Tandoori masala1.5 tbsp
- Mustard oil1 tbsp
- Lemon juice1 tbsp
- Besan, roasted1 tbsp
Method
Clean and prep
Wipe the mushrooms with a damp cloth rather than washing them, since they soak up water and turn rubbery. Trim the stems flush and keep the caps whole for a meaty bite. Score a tiny cross on larger caps to let the marinade soak in.
Mix the marinade
Heat the mustard oil until it just smokes, then cool it to take off the raw pungency. Whisk it into the hung curd with tandoori masala, roasted besan, lemon juice and salt. The roasted besan thickens the coat and lends a nutty depth.
Coat and rest
Fold the mushrooms through the marinade so each cap wears a thick red jacket. Let them sit 15 minutes so the spices penetrate the spongy flesh. Avoid over-resting, as the salt will draw out too much moisture.
Arrange in the basket
Lay the caps stem-side up in a single layer so the hollows catch the masala. Leave room between them so they roast instead of steam. Brush any leftover marinade over the tops.
Air-fry
Air-fry at 200C for 12 minutes, shaking the basket once at the halfway point, until the edges char and the mushrooms release a savoury aroma. Finish with a dusting of chaat masala while hot.
