The bread cups look more like bread plates… but who cares? They were delicious. I adapted this recipe from a book called “Fun Foods for Fussy Eaters” by Sanjeev Kapoor. I tell you, that man is a culinary genius.
The cool rain showering outside my window was a perfect setting to eat a wonderfully warm, fresh as can be bread.
The recipe for the bread I took from King Arthur Flour.
They made for a lovely soft and slightly sweet bread. It went beautifully with the spicy mushroom stuffing.
I tried making the bread with a tart dish pushed in the centre so that the bread rises in the shape of a cup. It rose sideways and became platelike, bleh!
You can instead make round buns, and scoop out the centre of the baked buns to form a cup, just like Sanjeev Kapoor says.
- 1 cup minced mushrooms
- 1/2 cup minced onions
- 2 tbsp ginger garlic paste
- 1 small tomato finely chopped
- 1/4th cup tomato ketchup
- 1 tsp fennel powder (saunf)
- 1/2 tsp cumin seeds
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp red chilli powder (increase or decrease as per your taste, or the chilli powder’s potency)
- 1/4th tsp turmeric powder
- 1 tbsp oil
- salt as per taste
Heat the oil in a wok, and add the cumin seeds and fennel powder. Add the ginger garlic paste and saute for a minute on medium heat. Add onions and cook till they turn soft.
Now add the tomatoes, the tomato ketchup and all dry spices. Cook well till the oil separates from the gravy.
Add the minced mushrooms, salt and put a lid on top of the wok. Cook for five minutes and allow to cool.
Fill the stuffing inside the scooped bread buns, and top it off with grated cheese and mixed herbs. Pop it in the oven till the cheese melts a little, and serve hot!