These Mushroom Pepper Fry Mini Naan Sliders are the perfect finger food for holiday entertaining. The spicy pepper fry is served over a cooling tzatziki sauce and mini naan for the ultimate party appetizer!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 47 minutes
  • Yield: 25 mini sliders
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • 1 & ½ tablespoon oil (I used avocado oil)
  • ¾ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • 2 dried red chilies
  • 1 medium red onion (finely chopped)
  • 1 medium bell pepper (finely chopped)
  • 6-7 curry leaves
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons tomato paste
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¾ teaspoon salt
  • chili powder (optional)
  • 1 tablespoon water
  • 450-500 grams mushrooms (sliced, I used cremini mushrooms)
  • ½ teaspoon black pepper (freshly ground)

Tzatziki

  • ½ cup greek yogurt (or any thick yogurt)
  • 2 large garlic cloves (grated)
  • 1-2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons mint leaves (chopped)
  • ½ cup cucumber (grated)
  • ¼ teaspoon salt
  • 50 mini naans (for sliders)

Method

Make mushroom pepper fry

  1. Heat 1 & ½ tablespoons oil in a carbon steel wok on high-medium heat. Add ¾ teaspoon mustard seeds, ½ teaspoon fennel seeds and let them crackle. Then add 2 dried red chilies (broken) and stir.
  2. Add 1 medium onion (chopped), 1 medium green bell pepper (chopped) and 6-7 curry leaves. Cook for 2 minutes on high heat.
  3. Then add 1 tablespoon ginger-garlic paste and cook for 1 minute. Add 2 tablespoons tomato paste and cook 30 seconds.
  4. Now, add the spices, 1 teaspoon coriander powder, ½ teaspoon cumin powder and 3/4 teaspoon salt (to taste). You may also add some red chili powder at this point. Sprinkle around 1 tablespoon water and cook the spices on high heat for 30 seconds.
  5. Now, add 450 -500 grams mushrooms (sliced), along with ½ teaspoon black pepper (freshly ground). Cook the mushrooms on high heat for 3 to 4 minutes until cooked. They should have a nice bite to them.

Make Tzatziki

  1. In a bowl mix together, ½ cup Greek yogurt (I used full fat, plain), 2 garlic cloves (grated), 1-2 teaspoons lemon juice, 1 tablespoon olive oil, 2 tablespoons mint leaves (chopped), ½ cup cucumber (grated), and ¼ teaspoon salt using a wire whisk. Your tzatziki is ready.

Assemble the sliders

  1. Warm up 50 mini naans in microwave or oven. Apply the prepared tzatziki on each naan slider (around a teaspoon on each). Add the prepared mushroom pepper fry on top of each naan. Close with another mini naan to make a slider. You can garnish them with mint leaves. Serve immediately!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.