Name: Curry leaf Mushroom Tikka With Amla Chilli Dip recipe by Rathy V at BetterButter
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 3
Ingredients: For the tikka:; Button mushrooms (big) - 10; Curry leaves - 5 to 6 sprigs; Ginger garlic paste - 1&1/2 teaspoon; Chilli powder -1/2 teaspoon; Pepper powder -1/2 teaspoon; Garam masala -1/4 teaspoon; Amchur powder (dry mango powder) -1/4 teaspoon; Thick Curd -2 tablespoon; Besan flour - 2 teaspoon; Big onion -1-chopped into cubes; Oil - for cooking tikka - 3 to 4 tablespoons; Salt - as needed; For the Amla Chilli Dip:; Amla, big variety -1; Green chilli -2; Thick curd -1&1/2 tablespoon; Coriander leaf -1 teaspoon; Salt - as needed

ABOUT Curry leaf Mushroom Tikka With Amla Chilli Dip RECIPE

This is my creation with a twist on the traditional tikka. I usually love curry leaf flavour and this tikka is finger licking good. This recipe is also very healthy with plenty of curry leaves and a amla dip.

Ingredients Serving: 3

For the tikka:
Button mushrooms (big) - 10
Curry leaves - 5 to 6 sprigs
Ginger garlic paste - 1&1/2 teaspoon
Chilli powder -1/2 teaspoon
Pepper powder -1/2 teaspoon
Garam masala -1/4 teaspoon
Amchur powder (dry mango powder) -1/4 teaspoon
Thick Curd -2 tablespoon
Besan flour - 2 teaspoon
Big onion -1-chopped into cubes
Oil - for cooking tikka - 3 to 4 tablespoons
Salt - as needed
For the Amla Chilli Dip:
Amla, big variety -1
Green chilli -2
Thick curd -1&1/2 tablespoon
Coriander leaf -1 teaspoon
Salt - as needed

Instructions

For the tikka -
Dry roast the curry leaves on low heat.
Once it becomes crisp turn off the heat and grind in a dry mixie jar to a coarse powder.
Clean the mushrooms by immersing them in warm water for ten minutes.
Cut each mushroom into half.
Take a bowl, add the mushrooms, ground curry leaf powder, and all the spice powders (under the for tikka section) and give a mix.
Add the thick curd,ginger garlic paste and salt and mix well.
Keep it in the fridge for atleast an hour.
Take it out and leave it room temperature for five minutes
Strain the excess water which must have come from the mushrooms.
Add chopped onion and besan flour to the marinated mushrooms and mix well.
Heat a tawa for cooking the tikka. I used my dosa tawa only.
Once tawa is hot keep flame in medium low.
Add 1 to 2 tablespoon of oil add the mushroom mixture and fry till dry and golden brown.
I prepared in two batches.
Plate up the tikka by placing the fried mushroom and onion alternatively on a toothpick.
Sprinkle little ground curry leaf powder if left over and garam masala and have it hot with amla chilli dip!.
For the Amla Chilli Dip -
Add all the ingredients mentioned under the "For amla chilli chutney" section to a mixie and grind to a paste.

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