Name: Mushroom Pepper Fry Naan Sliders
Prep time: 20 min
Cook time: 12 min
Total time: 47 min
Yield: 25 mini sliders
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); 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)

Crisp at the edges and tender through the middle, Mushroom Pepper Fry Naan Sliders is a Indian appetizer made with oil, mustard seeds, and fennel seeds in about 47 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

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.
Add 1 medium onion (chopped), 1 medium green bell pepper (chopped) and 6-7 curry leaves. Cook for 2 minutes on high heat.
Then add 1 tablespoon ginger-garlic paste and cook for 1 minute. Add 2 tablespoons tomato paste and cook 30 seconds.
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.
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

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

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!