Wash and halve 400g button mushrooms, then pat them dry.
In a bowl, combine mushrooms with 60g plain yogurt, 15g ginger-garlic paste, 10g chili powder, 3g turmeric powder, 5g garam masala, 8g salt, and 15g lemon juice.
Add 50g corn flour and 30g rice flour to the mushroom mixture and toss to coat evenly.
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