In a mixing bowl, combine 3 tbsp maida, 1 tsp rice flour, 2 tbsp bread crumbs, 1/4 tsp salt, 1/4 tsp pepper powder, and 1/4 tsp chili flakes. Mix thoroughly and set aside.

In a separate bowl, break 2 eggs. Add 1/4 tbsp ginger garlic paste, 1/4 tsp pepper powder, 1/4 tsp salt, and 1/2 tsp sugar. Whisk until frothy.

Gradually add 2 tbsp maida and 2 tbsp corn flour to the egg mixture. Mix until you get a smooth, thick but flowy batter. Ensure there are no lumps.

Wash and clean 200 gms oyster mushrooms carefully. Keep them in small bunches without separating individual pieces for better presentation and frying.

Take one mushroom bunch and dip it into the wet mix. Ensure the entire bunch is coated well. Let the excess batter drip off by holding the mushroom for a few seconds.

Transfer the batter-coated mushroom bunch into the dry mix. Coat it evenly on all sides, ensuring every part is covered. Shake off any excess flour for a neat coating.

Heat enough oil in a kadai or deep pan for frying. To test the oil temperature, drop a small piece of batter into the oil. If it sizzles and rises immediately, the oil is ready.

Carefully place the coated mushroom bunch into the hot oil, upside down. Do not flip the mushroom. Instead, use a ladle to pour hot oil over the top of the mushroom for even cooking.

When the sizzling sound reduces, remove the mushroom bunch using a slotted spoon and place it on a paper towel to drain excess oil. Repeat this process for all mushroom bunches.

Once all the mushrooms are fried, increase the oil temperature slightly. Deep fry each mushroom bunch for a few seconds to enhance the crispiness. Remove and drain on paper towels.

Serve the crunchy oyster mushrooms hot with sliced onions and mayonnaise as a dip.