Air fryer recipe · Starters
Tandoori Mushroom Skewers
Plump button mushrooms threaded and roasted into juicy smoky bites.
- 25 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 65kcal
- 4.6 gprotein
- 4.2 gcarbs
- 4.2 gfat
- 1.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Hung curd1/3 cup
- Tandoori masala1.5 tsp
- Black pepper1/2 tsp
- Ginger-garlic paste1 tsp
- Oil1 tbsp
Method
Wipe, don't wash
Clean the mushrooms with a damp cloth instead of soaking them, since they drink up water like sponges. Trim the stems flush so the caps sit snugly on the skewer and turn without slipping.
Light pre-roast
Give the mushrooms a quick dry toss in a hot pan for 2 minutes to release their first wave of moisture. Pre-drying them this way keeps the marinade from sliding off later and helps them char.
Coat in marinade
Mix the hung curd, tandoori masala, black pepper, ginger-garlic paste, salt and oil into a thick paste and fold the mushrooms in. Let them rest 10 minutes so the spice soaks into the caps.
Thread and preheat
Thread the mushrooms onto soaked skewers, leaving small gaps for the air to move between them. Preheat the basket to 195C so they start searing the moment they go in and hold their shape.
Air-fry till juicy
Air-fry at 195C for 13 min, rotating the skewers once. They are done when the caps shrink, glisten and carry a smoky char at the edges. Rotating once gives both sides equal colour.
