Step-by-Step Instructions

1. 1.Prepare Mushroom Fritter Mixture

   To a bowl, add 200 gms of finely chopped mushrooms, 1 bowl of thinly sliced cabbage, 1 finely chopped onion, and 1 finely chopped green chilli.

2. 2.Add Spices to Fritter Mixture

   Add 1/4 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp salt, 1 tsp pepper powder, 1/2 tsp garam masala powder, and 1 tsp coriander powder to the bowl.

3. 3.Mix and Rest Fritter Mixture

   Mix all the ingredients well until thoroughly combined. Let the mixture sit for about 10 minutes to allow the vegetables to release moisture.

4. 4.Add Flours to Fritter Mixture

   Add 1/4 cup cornflour and 1/2 cup maida (all-purpose flour) to the mixture. Mix well with your hands until all ingredients are combined and a cohesive dough-like consistency is formed. Do not add any extra water, as the vegetables will release enough moisture.

5. 5.Deep Fry Mushroom Fritters

   Heat enough oil for deep frying in a kadai. Once the oil is hot, gently drop small portions of the mushroom mixture into the hot oil. Fry them until they turn a nice golden brown color, maintaining medium heat throughout to ensure even cooking.

6. 6.Remove Fritters

   Once the fritters are golden brown and crispy, remove them from the oil using a slotted spoon and place them on a paper towel to drain excess oil. Keep them aside.

7. 7.Prepare Curry Base

   Take a clean kadai and pour 1 tbsp of oil. Add 1 finely chopped onion and 1 finely chopped green chilli. Sauté the onions until they turn a nice golden brown color.

8. 8.Add Ginger Garlic Paste and Spices

   Add 1 tsp ginger garlic paste and sauté until its raw smell disappears. Then, add 1 tsp salt, 1/4 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala powder. Mix all the spices well and sauté for a minute.

9. 9.Add Tomato Puree and Cook

   Add the puree of 3 tomatoes to the kadai. Cook the tomato puree on high flame for about 10 minutes, stirring occasionally, until the raw smell of tomatoes is gone, the puree thickens, and oil starts to separate from the masala.

10. 10.Dilute and Thicken Curry

    Add 1 1/2 cups of water to dilute the masala. Let it come to a boil. In a separate bowl, prepare a cornflour slurry by mixing 1 tsp cornflour with a little water until smooth. Once the curry has been boiling for about 5 minutes and oil has separated, add the cornflour slurry to the curry. Mix well; the gravy will instantly thicken.

11. 11.Combine Fritters with Curry

    Add the prepared mushroom fritters to the thickened gravy. Mix them gently to coat them evenly with the curry. If the fritters are too large, you can lightly crush them before adding or while mixing in the gravy.

12. 12.Garnish and Serve

    Finally, finish off by adding chopped coriander leaves and a few curry leaves. Mix everything together. Serve the Roadside Kaalan hot, garnished with some freshly chopped onions and more chopped coriander leaves.