Embark on a Flavorful Exploration of Indian Vegan Recipe on ACHAARI MUSHROOM KEBABS – SO JUICY! 100% VEGAN | Sanjana.Feasts
The Secret to Juicy Vegan Kebabs
Do you often find vegan kebabs to be dry and lacking in flavor? Well, we have the solution for you! The secret to making these ACHAARI MUSHROOM KEBABS so juicy lies in the marination process and the carefully selected blend of aromatic spices. By following this recipe, you’ll unlock the mystery behind juicy and finger-licking vegan kebabs that will leave you wanting more.
The ACHAARI Twist
ACHAARI MUSHROOM KEBABS – SO JUICY! 100% VEGAN | Sanjana.Feasts take vegan kebabs to a whole new level by adding a unique ACHAARI twist. The tangy and spicy flavors of Indian pickles are infused into the kebab mixture, giving them an irresistible taste. This burst of flavor will make your taste buds dance with joy and keep you coming back for more.
ASCEND TO FLAVORTOWN
Let’s dive into the recipe and learn how to create these spectacular ACHAARI MUSHROOM KEBABS – SO JUICY! 100% VEGAN | Sanjana.Feasts:
- 300g button mushrooms, cleaned and stems removed
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tsp ginger-garlic paste
- 1 green chili, finely chopped
- 1 tbsp ACHAARI masala (pickle spice mix)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp bread crumbs
- 2 tbsp chopped coriander leaves
- 2 tbsp besan (gram flour)
- Lemon wedges, for serving
- In a pan, heat oil and sauté the finely chopped onions until golden brown.
- Add ginger-garlic paste and green chili to the pan. Sauté for a minute until the raw smell disappears.
- Now, add ACHAARI masala, turmeric powder, red chili powder, and salt. Mix well.
- Add the cleaned and stemmed mushrooms to the pan. Cook for 5-7 minutes until the mushrooms release their moisture.
- Transfer the mushroom mixture to a blender or food processor. Pulse a few times until the mushrooms are finely chopped.
- Add bread crumbs and chopped coriander leaves to the mushroom mixture. Mix well to combine.
- Take small portions of the mixture and shape them into kebabs.
- In a separate bowl, mix besan with water to form a thin batter.
- Dip each kebab into the besan batter and shallow fry in a pan until golden brown and crispy on both sides.
- Serve the ACHAARI MUSHROOM KEBABS hot with lemon wedges.
Frequently Asked Questions (FAQs)
1. Can I use other types of mushrooms for this recipe?
Absolutely! While button mushrooms work great, you can also try using cremini or shiitake mushrooms for a different flavor profile.
2. Can I grill instead of frying the kebabs?
Yes, you can certainly grill the kebabs for a healthier option. Simply brush them with oil and cook them on a preheated grill until they are cooked through and have nice grill marks.
3. Can I make the ACHAARI masala at home?
Yes, you can make the ACHAARI masala at home by combining various spices like mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and red chili powder. Toast the spices, grind them into a fine powder, and store in an airtight container.
ACHAARI MUSHROOM KEBABS – SO JUICY! 100% VEGAN | Sanjana.Feasts is a recipe that will take your taste buds on a journey to Flavortown. These kebabs are a perfect blend of juicy mushrooms and tangy ACHAARI flavors, making them a must-try for any vegan food lover. Impress your friends and family with this delectable dish and enjoy a burst of flavors in every bite.