Gently clean mushrooms with a brush, then cut off any tough parts from the stems, if any. Next, use your fingers to tear mushrooms into larger than bite-sized pieces.
Fill a large pot or pan with water (about 6-8 cups depending on the pan size) and bring it to a boil. Then, add ½ teaspoon of sugar into the hot water.
Add mushrooms and cook for about 3 minutes until slightly tender. Cooking time may be shorter for smaller mushrooms pieces.
Drain out the water. Once cooled, using your palms, gently squeeze mushrooms to remove all the liquid and transfer to a bowl.
Meanwhile, whisk together flour and water into a thin paste, set aside.
Rub mushrooms with cumin seeds, cumin powder, chili powder, salt, and mushrooms seasoning until all mushrooms are coated. [Increase the salt if you plan to serve this as-is]
Add the batter and sesame seeds, then use your fingers to coat the mushrooms until well combined.
Thread a few pieces of mushrooms (about 4) onto the skewer. Repeat until all mushrooms are done. (I got about 9 skewers)
Set a large shallow pan (big enough to fit the skewer) over medium-low heat. Cover the bottom with a thin layer of oil (see video or picture above for reference).
Carefully lower the skewer onto the hot oil.
Cook until all sides turn golden brown and a thin crust forms, turning occasionally. Please make sure to maintain a light sizzle over medium-low heat and fully cook through the mushrooms.
To prepare another spice mix for topping, combine 1 tablespoon of cumin powder and chili powder with ¼ teaspoon of salt.
Sprinkle onto the cooked mushrooms before serving. Alternatively, serve the skewers with chili oil and sediment for a spicier kick.