Lion's Mane Pakoras with Green Chutney
Pakoras are a South Asian fritter often made with mixed vegetables or meat, seasoned with spices, dipped into a batter of gram (chickpea) flour and deep fried till crispy. They're served as a street snack alongside cooling chutneys and yogurt raita or a cup of masala chai.
The toothy exterior and meaty interior of lion's mane makes them a sponge for flavor. Their earthy, nutty flavor pairs well with tangy, herby condiments like this Mint Coriander Chutney. We can't wait for you to make this recipe with your Local Roots all-natural Lion's Mane mushrooms!
Ingredients:
1/2 lb lions mane mushroom
1/2 tsp salt
1/2 tsp garam masala (optional)
1/2 tsp turmeric powder
1/4 tsp chili powder
1 clove garlic, grated
1/2” piece of ginger, grated
1/4 cup chickpea flour
1/4 cup cornstarch
1 cup canola oil
For the Green Chutney:
1 cup cilantro, leaves and tender stems
1 cup mint leaves
1 tsp cumin
1 garlic clove
1 tbsp ginger
2 green chilies (optional)
1 1/2 tbsp lemon juice
salt to taste
Directions:
- Combine all the ingredients for the green chutney in a food processor or blender, starting with 2 tablespoons of water to start and adding more as necessary.
- Adjust chilies, lemon, and salt as needed. Set aside.
- Tear the lion's mane into 1" chunks, making sure that the substrate is trimmed off as needed.
- Season the mushrooms with the salt and spices, allowing them to release their juices naturally and marinate for 5 minutes.
- Top with chickpea flour and cornstarch, coating them completely.
- Heat the oil over medium-high flame. Test the heat by dropping in a small piece of battered mushroom. The mushroom should drop to the bottom and float up immediately.
- Prepare a plate lined with paper towel.
- Fry the mushrooms, being sure not to over crowd them in the hot oil. Remove them when they're golden brown. Allow for the oil to reheat between frying batches.
- Sprinkle with cilantro and serve with the side of green chutney.
Recipe by Local Roots team member Phoebe Tran.
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