Popular street food recipe from Tamil Nādu, called as Kalan masala. A hot, spicy & delicious snack made in roadside pushcarts across many cities in Tamilnadu, famous in Coimbatore. It is a legendary street food recipe from the streets of Coimbatore. it is also known as roadside Kalan. It is such a flavour-packed snack. Though the name says Kalan, it’s made with a combination of cabbage and mushrooms. The cabbage adds a nice volume to the dish as well as flavour. The mushroom cabbage pakoda is deep-fried – the golden crispy fritters soak in and absorb the spicy flavours of the gravy. In a wide bowel add the chopped mushrooms and cabbage along with corn flour, maida, chilli powder, turmeric powder, curry masala powder, garam masala and salt. The flavour of Indochinese sauce is main responsible for this street food flavour. Mix everything thoroughly by using clean hands, both mushrooms and cabbage contains a lot of water, do not add more water just sprinkle to make a dough otherwise the pakoda will be soggy. This is best idea for evening snack.
Watch roadside kaalan masala recipe in Tamil.
Roadside Kalan Masala recipe | Mushroom Masala Recipe | Mushroom stir fry chaat
Ingredients
To make Mushroom masala
Sause mix
How to make RoadSide Mushroom Masala Recipe
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Take a bowel, add finely chopped cabbage.
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Add finely chopped mushroom. Mix it well.
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Add all-purpose flour (Maida) and corn flour.
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Add table salt, red chilli powder, garam masala powder.
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Mix them by squeeze well without adding any water.
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Now sprinkle little water to forming soft dough.
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Heat the pan with oil for frying.
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Take small ball sized mushroom masala dough and drop in to hot oil.
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Deep fry the mushroom cabbage pakora in medium-high flame until turns crispy golden color.
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Do it in batches to avoid overcrowding.
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In a small bowel take tomato Sause, 2 drop soy Sause, 1 Tbsp. vinegar mix together.
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To make mushroom masala heat the pan with oil.
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Add few curry leaves, slitted green chilli, chopped onions and ginger garlic paste.
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Sauté in medium flame until raw smell goes off.
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Add tomato puree, Kashmiri red chilli powder, MTR curry masala powder.
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Then add garam masala powder sauté in low flame until the raw smell goes off.
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Add little water to the Sause mix and then add to the masala pan.
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Add salt and water and allow to cook for 1-2 minutes.
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To thicken the masala, add corn starch diluted in water.
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Immediately add fried mushroom and cabbage pakoda.
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Mix well in low flame for 1-2 minutes.
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Yummy spicy Mushroom and cabbage masala is ready to munch. Garnish with some chopped coriander leaves and onion.
Note
- Use fresh button mushrooms for this recipe.
- You can add chopped carrots and onions too for making pakoda/ fritters.
- chopping has to be very fine otherwise masala doesn’t mend with Sause mix.
