Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Mushroom Sauté with Flatbread

Traditional 34. Mushroom Sauté with Flatbread recipe

🧺 Ingredients

• 400g mushrooms, sliced
• 2 tbsp oil (30ml)
• 1 medium onion (100g), sliced
• 4 cloves garlic (12g), minced
• 1 inch ginger (8g), minced
• 2 green chillies (8g), minced
• ½ tsp cumin seeds (1g)
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp black pepper
• 1 tsp salt (5g)
• Juice of ½ lemon (15ml)
• Fresh coriander (5g)
• 1 cup all-purpose flour (125g)
• ¼ cup whole wheat flour (30g)
• ½ tsp salt (3g)
• 1 tbsp oil (15ml)
• ½ cup water (120ml)

👩‍🍳 How to make Mushroom Sauté with Flatbread

1. Mix flours and salt; add oil and water; knead to soft dough.
2. Rest 10 minutes; divide into 4; roll into 5mm circles.
3. Heat tava/griddle; cook each flatbread 2 minutes per side until golden spots appear.
4. Heat oil in wok over high heat.
5. Add cumin seeds; splutter 20 seconds.
6. Add onion; fry 2 minutes until translucent.
7. Add garlic, ginger, green chillies; fry 30 seconds.
8. Add sliced mushrooms; stir-fry 3–4 minutes over high heat (release moisture, evaporate liquid).
9. Add turmeric and garam masala; fry 30 seconds.
10. Add salt and black pepper; toss.
11. Add lemon juice; toss 30 seconds.
12. Fold in fresh coriander.
13. Serve hot with freshly made flatbread.
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