Achari Mushroom Tikka recipe, How to make achari mushroom tikka on pan
An easy and economical recipe for preparing the restaurant-style achari mushroom tikka. Tikka recipes are always ideal party starters. Mushroom tikka is one such recipe, prepared with marinated button mushrooms with other diced vegetables like capsicum and onions. It is best served with Dahi mint chutney or green chutney but can also be eaten without any dips.
Ingredients:
- Mushroom – 250 grams
- Hung Curd – 3 tablespoon
- Mustard oil – 1 tablespoon
- Cashew & Magaj Paste – 1 tablespoon
- Ginger garlic paste – 1 teaspoon
- Pickle – 1/4 teaspoon
- Salt to taste
- Kashmiri red chili powder- 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Skewers – 4
- Onion – 50 grams
- Capsicum – 50 grams
- Cream- 1 teaspoon
- Oil – 3 tablespoon
- Lemon – 1 teaspoon
- Gram Flour – 1 tablespoon
Method:
Cashew & Magaj Paste:
Take 100grams of cashew and 100 grams of melon seeds and soaked in water or milk for one hour and grind them in a mixer and make a paste. This paste is cashew magaj paste.
- Blanch mushroom after washing in hot water with little turmeric powder.
- Combine curd, ginger- garlic paste, turmeric powder, gram flour, red chili powder, salt, and lemon juice, and oil in a mixing bowl.
- Mix well to form a smooth and thick mixture.
- Marinate mushrooms and veggies with the prepared paste.
- Cover and refrigerate for 30 minutes or overnight.
- Wooden skewers should be soaked in water for half an hour so that they could not burn.
- After marination, insert the marinated mushroom, capsicum, and onions into wooden skewers.
- Further, roast it on a hot tawa or grill in oven or tandoor.
- Also, spread a teaspoon of oil over the tikka.
- Roast on medium flame and keep rotating in between.
- Roast all sides, making sure it doesn’t burn.
- Finally, sprinkle some chaat masala and serve mushroom tikka immediately.
- Serve with Mint-Coriander / Green Chutney.
