1. Sprinkle mushrooms with salt.
2. Add ginger garlic paste, chili and coriander powder.
3. Mix well. Keep aside for 10-15 minutes.
4. Sprinkle fennel seeds and equal quantities of besan and rice flour to make a paste with the liquid given out by mushrooms so it coats the mushrooms.
5. Deep fry in hot oil and serve hot.

Serves: 3-4