Step-by-Step Instructions

1. 1.Prepare Mushroom & Cabbage Mixture

   In a bowl, combine 200 gms finely chopped mushrooms, 1 cup grated cabbage, 1 tsp Kashmiri chilli powder, 1 tsp salt, 1 cup maida (flour), 2 tbsp corn flour, and 1/2 tsp garam masala. Mix all ingredients thoroughly.

2. 2.Form a Thick Paste

   Add a few tablespoons of water to the mixture and mix thoroughly with your hands to form a thick, cohesive paste.

3. 3.Deep Fry Fritters

   Heat oil in a deep pan or kadai. Pinch small portions of the mushroom mixture and carefully drop them into the hot oil. Fry until they turn golden brown and crispy. Remove the fried fritters using a slotted spoon and drain excess oil on a paper towel. Keep aside.

4. 4.Sauté Onions

   In a separate pan, heat 1 tbsp oil. Add 1 medium finely chopped onion and sauté until it becomes translucent, stirring occasionally.

5. 5.Add Ginger Garlic Paste

   Add 1.5 tbsp ginger garlic paste to the sautéed onions and cook for 1-2 minutes until the raw smell disappears and the paste is well incorporated.

6. 6.Add Dry Spices

   Add 1/4 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 pinch dry mango powder, and 1/2 tsp chaat masala to the pan. Mix well with the onion mixture and cook for about 1 minute until the spices are fragrant.

7. 7.Add Water

   Pour in 3/4 cup of water and bring the mixture to a simmer, stirring continuously to combine all the spices and form a smooth gravy.

8. 8.Combine with Fried Mushrooms

   Add the previously fried mushroom fritters to the simmering gravy. Mix well to ensure the fritters are evenly coated with the masala.

9. 9.Adjust Seasoning

   Adjust salt to taste if needed. Continue to cook for a few more minutes until the gravy thickens to your desired consistency and the flavors have fully melded.

10. 10.Serve Hot

    Transfer the prepared Kalam Masala to a serving plate. Garnish generously with fresh chopped onions, grated carrots, and fresh coriander leaves. Serve hot as a delicious street food snack.