Many people like mushrooms, but when you make them in the form of mushroom tikka, their taste doubles. So let's see how it is made.
200-250 gramme button mushroom
12 teaspoons ginger-garlic paste or crushed ginger-garlic (about 1/2 inch ginger and 3-4 cloves garlic, crushed in a pestle)
12 teaspoons of ajwain or carom seeds
14 or 1/2 teaspoon pure red chilli powder
1/4 teaspoon garam masala powder
a pinch of turmeric powder
3-4 tbsp. of flour
1 tbsp oil
salt and black salt as required, or rock salt.
green coriander for sprinkling
chaat masala Chopped leaves of lemon for decoration
A few drops of lemon juice as required and some slices of lemon To eat
1 medium-sized onion, salt, and lemon
Method: Wash the mushrooms thoroughly in water, filter them, and wipe them dry. Cut off the part of the stem that is attached to the soil. Put all the mushrooms in a mixing bowl, then add all the spice powders, caraway seeds, salt, and oil. Mix well, and keep it for 20–25 minutes to let the spices infuse. Heat the oven up to 200 degrees Celsius. After 20–25 minutes, add the grain flour and mix well, then bake the mushrooms for 25–30 minutes, or until they become soft and brown in colour. If you are grilling, then after 15 to 20 minutes, you can rotate the skewer and do the same grilling on both sides. If you want, after 15-20 minutes, you can sprinkle or apply oil on the mushroom. Sprinkle some lemon juice, chaat masala, and green coriander over the mushroom tikka. Serve mushroom tikka hot or lukewarm with green chutney or roti.