Coconut Mushroom Masala With Rice Flour Rotis Recipe

About this recipe

A rich and aromatic coconut mushroom masala paired with soft rice flour rotis. Perfect for a hearty dinner with balanced protein and fiber.

Ingredients

• 1 pack Mushrooms Button
• 200 ml Coconut Milk
• - Rice Flour
• - Baby Tomatoes
• 250g Green Chilli
• - Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Tomato Ketchup

Instructions

1. 1. Wash and slice the mushrooms into even pieces and set aside.
2. 2. Blend fresh tomatoes and green chilies into a smooth puree using a mixer.
3. 3. Heat oil in a pan over medium heat and add the tomato-chili puree. Cook until it thickens slightly.
4. 4. Add coriander powder, cumin powder, turmeric powder, and salt to the puree, stirring well to combine.
5. 5. Add sliced mushrooms to the pan and cook for 5-7 minutes until they soften and absorb the flavors.
6. 6. Pour in coconut milk and simmer for 8-10 minutes until the masala thickens and mushrooms are fully cooked.
7. 7. In a separate bowl, mix rice flour and salt, then gradually add water to form a soft dough.
8. 8. Divide the dough into small balls and roll each into thin rotis using a rolling pin.
9. 9. Heat a non-stick pan and cook each roti for 1-2 minutes on each side until lightly golden and cooked through.
10. 10. Serve the coconut mushroom masala hot with freshly made rice flour rotis.