Ingredients:

* Ã,¼ cup Curd
* 100 gm Spinach
* Ã,½ kg Mushroom
* 1 tbsp Chill powder
* 1 tbsp Kasoori Methi
* 1 tbsp Cumin powder
* Salt according to taste
* 2 tbsps Garam Masala
* 1 tbsp Aniseed powder
* 100 gm Coriander leaves
* 1 tbsp Cardamon powder
* 1 tbsp Ginger-Garlic paste


Method:

1. Boil the mushrooms, cut the stem and make the mushroom hollow from inside.
2. Take the saucepan put some mustard oil and add finely chopped spinach and add salt.
3. Suff this spinach in the mushroom, take two stuffed mushrooms and join them with the help of a toothpick on both side and rest it for 30 minutes
4. Mix the curd with the rest of the ingredients and mushrooms, mix it well
5. Insert mushrooms in a thin skewer and cooked in clay oven for 4 to 8 minutes.
6. Cut the mushrooms into two pieces and garnished with chopped coriander and topped with chat masala and lemon juice.



Tip: Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.