Mushroom Masala — Roadside Kaalan
Mushroom Masala | Roadside Kaalan | Street Food | Fast Food | Rottu Kadai kaalan Masala | with step by step photos and video. A famous street food recipe of Tamil Nadu made with cabbage and mushroom coated in a flour mixture and deep-fried.
Recipe Video
Mushroom Masala | Roadside Kaalan | Street Food | Fast Food | Rottu Kadai kaalan Masala | with step by step photos and video. A famous street food recipe of Tamil Nadu made with cabbage and mushroom coated in a flour mixture and deep-fried. This deep-fried cabbage-mushroom is then added to an onion base and cook until thickened.
This is the legendary street food recipe from my Coimbatore called the rottu kadai kalan. Kalan or kaaln is mushrooms. Though the name says kalan, its made with a combination of cabbage and mushrooms. The cabbage adds a nice volume to the dish as well as flavor. Some of the shops in Coimbatore make it exclusively with cabbage but call it as kalan.
How to make Mushroom Masala | Roadside Kaalan?
Mushroom Masala | Roadside Kaalan | Street Food | Fast Food | Rottu Kadai kaalan Masala | with step by step photos and video. The marinated mushrooms mixture is deep-fried like pakoras & the sauteed in an Indo Chinese gravy pack. It can be eaten as a main course as well.
In addition, Many fast foods serve this mushroom masala with bright red color and Ajinomoto for flavor. Here I am not going to use both. Alternatively, if you prefer using Kashmiri chilies it brings out a natural color for this recipe. If you prefer color, add a natural red color. Do kindly see how to make 100% organic and natural red color recipes.
Furthermore do check out my other snack recipes too. Hope you would like them.
Mushroom Masala — Roadside Kaalan
Instructions
-
1
Mushroom-Cabbage Pakkoda
-
2
Firstly, wash and clean the button mushrooms. Chop them finely.
-
3
In a mixing bowl add 2 cups of finely chopped mushrooms, 2 cups of chopped cabbage, 1 cup of maida, 1/4 cup cornflour, 1.5 tsp Kashmiri chili powder, 1 coriander powder, 1 tsp meat masala, 1/2 tsp turmeric powder, 1tsp ginger garlic paste, 1/2 tsp garam masala, and 1/2 tsp salt.
-
4
Press them well and combine them. Now sprinkle water little by little and form a thick consistent batter like pakkoda batter. (We used 1/3 cup + 2 tbsp water)
-
5
Now heat oil in a pan. Start frying the mushroom-cabbage mixture by dropping small pieces of the thick batter.
-
6
Fry them in batches like pakkoda. Flip and Fry them until it turns crisp on both sides over a high flame. It may take around 5 to 8 minutes.
-
7
Now keep the fried mushroom pakkodas aside and prepare a sauce.
-
8
Preparing Mushroom Masala
-
9
Heat 2 tsp oil in a kadai. Add 1 cup finely chopped onion and some curry leaves.
-
10
Saute until it changes transparent. Now add 1/4 tsp ginger-garlic paste and saute until the raw smell disappears.
-
11
Roast 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/4 tsp coriander powder, and 1/4 tsp garam masala over low flame for 10 seconds.
-
12
Now add the sauces 2 tbsp ketchup and 1 tsp soya sauce and mix well.
-
13
Then add 1 cup of water and bring it to boil.
-
14
Meanwhile prepare a corn slurry by mixing 1 tsp cornflour with 1/2 cup of water without forming any lumps.
-
15
Once the water starts to boil add this cornflour paste and salt as required.
-
16
Mix well until the sauce starts thickening.
-
17
Now add the fried mushroom pakkoda and coat them well in the sauce masalas.
-
18
Heat for 1 to 2 minutes and switch off the flame.
-
19
Serve it in a serving bowl with some finely chopped coriander, onion, and green chilies. Yummy and tasty mushroom masala is ready.
Notes
While preparing the batter for the pakkoda mix. do not add water as a whole, add water in batches.
Comments
No comments yet. Be the first to share your thoughts!
Leave a comment