Mushroom tikka

Enough for 3-4 people

200-250 gram button mushrooms
1/2 teaspoon ginger-garlic paste or crushed ginger-garlic (about 1/2 inch ginger and 3-4 grain lehsun, crushed in a pestle)
Half teaspoon celery or carom seeds
1/4 or 1/2 teaspoon pure red chilli powder (1/2 teaspoon red chilli powder will make tikka a little bit flattering)
1/4 tsp Garam Masala Powder
A pinch turmeric powder
3-4 tbsp gram flour or gram flour
1 tablespoon oil (only when the mushroom is baking or grilling in the oven)
Salt and black salt as needed or rock salt
To sprinkle chaat masala
Dehydrated leaves of green coriander for decoration
Some drops of lemon juice need to be eaten and eat some scales of lemon
1 medium sized onion, finely chopped and in which some salt and lemon juice mixed - to eat together

Clean the mushroom thoroughly in water and wipe it dry and dry it. Cut a little portion of the stem attached to the soil. Put all the mushrooms in a mixing bowl, then add all spice powder, caram seeds, salt and oil. Put lid well, and keep it for 20-25 minutes to get spices in it. O Heat oven to 200 degrees Celsius. After 20-25 minutes, add gram flour and mix well, then stir mushroom for 25-30 minutes or until the mushrooms are cooked soft and brown. If you are grilling, then learn after 15-20. If you want, you can sprinkle oil on mushroom after 15-20 minutes or apply it. Sprinkle some lemon juice, chut masala and green coriander on mushroom tikka. Serve hot or hot with mushroom tikka with green chutney or roti.

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