Roadside Kalan Recipe
Roadside kalan, also known as "Rottu Kadai Kalan" or "Mushroom Curry," is a coimbatore style street food. The dish consists of crispy mushroom and cabbage fritters that are deep-fried and then combined with a flavourful gravy.
Ingredients
For Fritters
- 200 gms Mushroom finely chopped
- 200 gms Cabbage finely chopped
- 1 cup Maida / All Purpose Flour
- ¼ cup Corn Flour
- 1 teaspoon Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt as needed
- 4 tablespoon Water adjust
- Oil for deep frying
For making Kalan Gravy
- 2 tablespoon Oil
- 1 Large Onion finely chopped
- 1 tablespoon Ginger Garlic Paste
- 2 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- 2 medium Tomato finely chopped
- 1 tablespoon Tomato Sauce
- 1 tablespoon Corn Flour
- 1 cup Water for corn flour slurry
- Salt as needed
- 2 tablespoon Coriander Leaves for garnish
Instructions
To make fritters
- In a large bowl, mix finely chopped mushrooms, grated cabbage, all-purpose flour, corn flour, red chili powder, garam masala, and salt.
- Add water little by little to make a thick, sticky batter. Let it rest for 10 minutes.
- Heat oil in a deep pan. Add the mixture little by little and deep fry until golden brown and crispy. Drain on paper towels and set aside.
- They should be small pakoras. If they are bigger, just tear them, into small pieces once fried.
To make kalan gravy
- Heat oil in a kadai or wok over medium heat. Add chopped onions and ginger-garlic paste. Sauté until onions turn translucent.
- Add turmeric powder, red chilli powder, coriander powder and garam masala. Sauté for a minute.
- Add finely chopped toamtoes and cook for a few minutes until the get cooked well and well mashed.
- Add tomato ketchup. Mix again. Add little water and bring it to a rolling boil. Add salt to taste.
- In a bowl, add cornflour and little water. Make a thick slurry without having any lumps. Add the cornflour slurry to the gravy and mix well.
- Adjust the consistency of the gravy by adding water, because once the mushroom cabbage fritters are added, the gravy will completely thicken.
- Add the fried mushroom fritters to the boiling gravy.
- Cook on high heat, stirring gently, until the gravy thickens and coats the fritters. The final consistency should be semi-dry, with the fritters well-coated in the spicy gravy.
- Transfer the roadside kalan to a serving plate. Garnish generously with finely chopped onions, and fresh coriander leaves.
- Serve immediately with lemon wedges on the side.
Notes
Adjust spices to suit your taste.
Roadside Kalan tastes best when served fresh and hot.
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