Alambe phodi recipe - Mushroom phodi recipe

Alambe phodi recipe - This is a mushroom based side dish for steamed rice and chapatis. This can also be served as an appetizer or snack.  A really easy and tasty dish prepared with fresh mushrooms, applied with red masala paste, coated with semolina and shallow fried. This type of mushroom fritters are popularly known as alambe phodi in konkani. Marinated mushrooms are  coated with semolina  and then shallow fried to make a delicious phodi. It is very simple to prepare and very hot in taste. You can adjust  the quantity of chilly powder to suit your taste buds.

 

Alambe Phodi Recipe - Mushroom Phodi Recipe

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Starter
Cuisine : Konkani
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 

• 10 button mushrooms / Alambe
• Semolina /  rava  for  coating mushrooms
• 1 tbsp red chilly powder
• 1 tsp tamarind pulp
• 1/4 tsp turmeric powder
• Oil as required
• Salt to taste

Method

1. Mix the chilly  powder, turmeric powder, tamarind pulp and salt together and make a  thick masala paste. Add water if required.
2. Wash and pat dry the mushrooms and cut them into large sized pieces. Mix the mushroom pieces and the masala paste together.
3. Heat a griddle on a medium low flame and apply oil over it. Roll the marinated in the semolina and place them on the griddle one by one.
4. Pour some oil and cook them on low flame  till they become golden brown in colour from all sides
5. Remove from the flame and  transfer it to a plate. Serve alambe phodi hot as a starter or side dish to chapathis.

Note

While  buying always buy fresh white mushrooms. If  mushrooms are light brown in colour they are old.

Alambe phodi - step by step pictures

1.  Mix the chilly  powder, turmeric powder, tamarind pulp and salt together and make a  thick masala paste. Add water if required.

 

2.  Wash and pat dry the mushrooms and cut them into large sized pieces. Mix the mushroom pieces and the masala paste together.

3. Heat a griddle on a medium low flame and apply oil over it. Roll the marinated in the semolina and place them on the griddle one by one. 

4.  Pour some oil and cook them on low flame  till they become golden brown in colour from all sides

5.  Remove from the flame and  transfer it to a plate. Serve alambe phodi hot as a starter or side dish to chapatis.