A rich and aromatic Goan curry featuring tender mushrooms simmered in a freshly roasted coconut and spice masala. This traditional dish is bursting with tangy and savory flavors, perfect with hot rice or pao.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Perfectly spiced Goan mushroom tonak with soft chapatis. A protein-packed, soul-satisfying comfort food!
This goan dish is perfect for dinner. With 450.63 calories and 13.420000000000002g of protein per serving, it's a high-fiber option for your meal plan.
fat
Cinnamon Stick
4 pc Garlic Cloves
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (or a small piece of kokum)
2 pc Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
1.25 tsp Salt (or to taste)
1.5 cup Water (for the curry, plus more for grinding)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast Masala Ingredients
In a dry pan over medium heat, add the grated coconut. Roast, stirring frequently, for 4-5 minutes until it turns a uniform golden brown. Transfer to a plate and set aside.
In the same pan, heat 1 teaspoon of oil. Add the sliced onion and sauté for 3-4 minutes until it softens and starts to brown at the edges.
Add the Kashmiri red chilies, spicy red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for another 2-3 minutes, stirring constantly, until the spices release a strong, pleasant aroma.
Remove the pan from the heat and let the entire mixture cool down to room temperature.
2
Grind the Masala Paste
Transfer the cooled roasted coconut and the onion-spice mixture to a high-speed blender or grinder jar.
Add the garlic cloves, turmeric powder, and tamarind paste.
Add about 1/4 cup of water and grind to a very smooth, thick paste. Scrape down the sides and add another tablespoon or two of water only if necessary to achieve a fine consistency.
3
Prepare the Curry Base
Heat the remaining vegetable oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and light golden brown.
Add the ground masala paste to the pot. Cook for 6-8 minutes, stirring frequently, until the paste darkens in color, becomes highly fragrant, and you see oil beginning to separate from the sides of the masala.
4
Simmer and Finish the Tonak
Add the halved mushrooms and slit green chilies to the cooked masala. Stir gently to coat the mushrooms completely and cook for 2-3 minutes.
Pour in 1.5 cups of hot water and add salt to taste. Stir everything together well.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the mushrooms to cook through and the flavors to meld.
Check the consistency. If it's too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
Garnish with freshly chopped coriander leaves and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
