In a large mixing bowl, combine plain yogurt, gram flour, ginger-garlic paste, and green chili-coriander chutney. Add turmeric, red chili powder, coriander powder, garam masala, lemon juice, vegetable oil, and salt. Whisk until smooth.

Gently clean the button mushrooms and add them to the marinade, ensuring each mushroom is well coated. Cover and refrigerate for at least 1 hour.

Preheat your grill or stovetop grill pan to a medium-high temperature, around 400°F (200°C).

Thread the marinated mushrooms onto skewers, leaving gaps for even cooking. Grill for 10-15 minutes, turning regularly and brushing with oil.

Once charred, remove from heat. Garnish with fresh coriander leaves and serve hot with lemon wedges and mint chutney.