Thursday, March 22, 2018

Multigrain Ghee Triangular Chapathi with Mushroom Bhutti / Mushrooms cooked in coconut based dry masala

Multigrain Ghee Triangular Chapathi with Mushroom Bhutti / Mushrooms cooked in coconut based dry masala 

Multigrain Ghee Triangular Chapathi
  • Mutigrain Atta /wheat Flour - 1 cup 
  • Salt to taste 
  • water as need to prepare the  dough 
  • Ghee -1 tblsp 


In a bowl add the multigrain wheat flour , salt n water little by little n knead well to form  a soft dough .keep aside for 1/2 an hour .

Make equal sized balls of the dough , dust a platform n place the dough ball on it n roll into round 3 inch disc shape , apply ghee over it n make three folds like triangle shape n roll again to thin chapthi size   

Heat a tawa n place the rolled triangular ghee chapathi over it cook for 1/2 a minute  n flip over , dabbing with spatula . 

Repeat so for remaining dough balls .

Mushroom Bhutti / Mushrooms cooked in coconut based dry masala  

  • Mushrooms  -1 packet
To grind to a semi coarse paste 
  • Grated coconut-1 cup
  • Roasted Dry red chillies-4 to 5 or according to taste 
  • Coriander seeds -2 tsp (dont roast them ) 
  • Tamarind-Tamarind seed size 
  • Salt to taste 
  • Oil- 2 tsp
  • Onion - 1 chopped 
  • Salt to taste 

Wash the mushrooms n chop them roughly .

Grind little Grated coconut, roasted chillies,tamarind to a paste ,just before taking out the masala add in coriander seeds along with the remaining grated coconut n grind for a minute or two . 

In a kadai add oil, chopped onion n fry till pink .. add the  ground masala , fry for a while add in salt , chopped mushrooms,little water  n cook till the moisture evaporates  n mushrooms are cooked . .  

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