Roadside Kaalan
Summary
- This recipe guides you through making a popular South Indian street food dish called Roadside Kaalan. It features crispy mushroom and cabbage fritters cooked in a rich, spicy tomato-based gravy, perfect for a flavorful snack or side dish.
All Ingredients - For Mushroom Fritters
- Mushroom 200 gms (finely chopped)
- Cabbage 1 bowl (thinly sliced)
- Onion 1 no. (finely chopped)
- Green Chilli 1 no. (finely chopped)
- Turmeric Powder 1/4 tsp
- Red Chilli Powder 2 tsp
- Salt 1 tsp
- Pepper Powder 1 tsp
- Garam Masala Powder 1/2 tsp
- Coriander Powder 1 tsp
- Cornflour 1/4 cup
- Maida 1/2 cup
- Oil for deep frying
All Ingredients - For Curry
- Oil 1 tbsp
- Onion 1 no. (finely chopped)
- Green Chilli 1 no. (finely chopped)
- Ginger Garlic Paste 1 tsp
- Salt 1 tsp
- Turmeric Powder 1/4 tsp
- Red Chilli Powder 2 tsp
- Coriander Powder 1 tsp
- Cumin Powder 1/2 tsp
- Garam Masala Powder 1/2 tsp
- Tomato 3 nos. (puree)
- Water 1 1/2 cups
- Cornflour 1 tsp
- Mushroom Fritters all
- Chopped Coriander Leaves for garnish
- Curry Leaves a few
Tools You'll Need
- Kadai
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Fritter Mixture
Add 200g finely chopped mushrooms to a bowl. Then, add 1 bowl of thinly sliced cabbage, 1 finely chopped onion, and 1 finely chopped green chili. Add 1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp salt, 1 tsp pepper powder, 1/2 tsp garam masala powder, and 1 tsp coriander powder. Mix all ingredients well by hand until combined. Add 1/4 cup cornflour and 1/2 cup maida (all-purpose flour). Mix again by hand until well combined, without adding water, as the vegetables will release moisture. Let the mixture sit for .
Step 2: Deep Fry Fritters
Heat enough oil for deep frying in a kadai. Gently drop small portions of the mixture into the hot oil. Fry the fritters until they are a nice golden brown color. Maintain medium heat throughout. Remove the fried fritters from the oil and keep them aside on a paper towel to drain excess oil.
Step 3: Prepare Curry Base
Heat 1 tbsp oil in a kadai. Add 1 finely chopped onion and 1 finely chopped green chili. the onions until they turn a nice golden brown color. Add 1 tsp ginger garlic paste and until its raw smell disappears. Add 1 tsp salt, 1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix all the spices well and for a minute. Add the puree of 3 tomatoes and cook for about on high flame until the raw smell goes and it thickens into a nice masala. Add 1 1/2 cups of water and dilute the masala. Bring it to a boil.
Step 4: Thicken Curry and Combine with Fritters
In a separate bowl, take 1 tsp cornflour and add a little water to make a slurry. Once the oil separates from the curry and it has been boiling for about , add the cornflour slurry to the curry. Stir well; the slurry will instantly thicken the gravy. Add the deep-fried mushroom fritters to the curry. Mix the fritters into the gravy. If the fritters are large, you can crush them slightly before or after adding them to the gravy. Add chopped coriander leaves and a few curry leaves. Mix well.
Step 5: Garnish and Serve
Before serving, garnish with some chopped onions and chopped coriander leaves. Serve hot.
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