Wash and remove the stem of mushroom. Blanch the mushroom in hot turmeric water with salt. Drain the mushroom in ice water and strain it.
THE BREAD CRUMB-
Make fresh bread crumbs out of bread. And keep aside.
THE FILLING MIXTURE-
Wash, cut into half and remove the seeds and chop red, yellow and green capsicum into small brunoises. Peel, wash and chop onion and ginger. Grate the cheddar cheese.
Heat pan and add some ghee or oil in it. Put chop capsicum, onion and ginger in it. Sauté on high flame and add achari masala and salt. Again, fry for a minute. Keep aside and let it cool.
Take refined flour, corn flour, salt and rose water. Mix all together with the help of little water. Make sure that no lumps should be formed.
Take the blanched mushrooms and stuff it with the prepared filling mixtures nicely, then take another mushroom and put it on the stuffed mushroom and combined together.
Now, take a tooth pick and seal it with both the side from top to bottom. And keep aside
THE COATING-Dip the stuffed mushroom into the rose batter and immediately throw it on the fresh bread crumb and coat it nicely with the help of hand. Make sure that it coated nicely from all the side. And keep aside.
Take a kadhai/pan and pour oil in it and let the oil become hot.
Put the coated mushrooms in hot oil and fry till it becomes golden brown in colour.
Take the mushrooms out from the oil and put it on a paper to absorb the excess oil.
Now, cut it into half with the help of a sharp knife.
Serve the prepared kebab in the kebab plate and sprinkle Chat masala on top of it.