Air fryer recipe · Snacks
Tandoori Mushroom Bites
Button mushrooms in a dry tandoori spice rub with a crisp charred edge.
- 16 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 3.6 gprotein
- 5.9 gcarbs
- 1.0 gfat
- 1.5 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom300 g
- yogurt3 tbsp
- tandoori masala1.5 tsp
- ginger garlic paste1 tbsp
- gram flour1 tbsp
- chilli powderhalf tsp
Method
Clean
Wipe the mushrooms clean with a damp cloth and keep the small ones whole. Never soak them, as mushrooms drink up water like sponges and wet mushrooms weep in the basket instead of charring.
Mix marinade
Stir the yogurt, tandoori masala, ginger garlic paste, gram flour and chilli powder into a thick paste. The gram flour thickens the coat so it clings and dries into a crisp tandoori shell.
Coat
Fold the mushrooms through the paste so each one gets a thin, even layer. An even coat browns all over at once, while thick clumps stay pasty and pale in the middle.
Rest
Let the mushrooms marinate for 15 minutes so the flavour sets into the surface. This short wait lets the spices grip the coating before the heat hits and firms it up.
Air fry
Air fry at 185°C for 16 min, turning once, until the coating is dry, deep red and crisp and charred at the edges. Turning gives both sides equal time against the heat for an even colour.
