Air Fryer Mushrooms / Tandoori Mushroom
Air fryer tandoori mushrooms are a delicious snack, appetizer, or side dish. They are easy to make and require just a few simple ingredients. Vegan and gluten-free.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 75kcal
Season:
Wash and pat dry the mushrooms thoroughly, making sure there is no moisture. Cut them into thick slices.
In a large mixing bowl, combine together olive oil, garam masala powder, turmeric, Kashmiri chili powder, salt, kasuri methi, and lemon juice. Give it a good mix.
Add the sliced mushrooms and mix well. Let it sit for 5-10 minutes.
Next, add the chickpea flour and mix well. Make sure the mushrooms are well coated.
Air Fry:
Preheat the air fryer to 360 F (180 C) for 2 minutes.
Lightly brush the air fryer basket with oil. Place the mushrooms in a single layer without overcrowding the basket.
Air fryer at 360 F for 8-10 minutes until they are cooked through and the outer edges begin to char slightly. Flip the basket once midway.
Serve hot.
I make sure the mushrooms are fresh and firm for this recipe. Also, I ensure that the mushrooms are evenly sliced to promote consistent cooking.
Preheating the air fryer for a few minutes before cooking is important as this promotes a crisp texture. Also, after preheating, I spray or brush the air fryer basket with oil to prevent them from sticking.
Arrange the mushrooms in a single layer in the air fryer basket. Depending on the size of the air fryer, cook in batches if necessary. For my air fryer, I usually do it in two batches for this recipe.
Calories: 75kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg