Mushroom Galouti

Ingredients

• 40-45 button mushrooms, quartered
• 3-4 teaspoons ghee + for drizzling + for shallow frying
• Salt to taste
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chilli (degi) powder 
• ½ teaspoon yellow chilli powder
• 2 tablespoons browned onion paste
• 2 teaspoons galouti masala
• A large pinch of saffron strands
• A drop of screwpine (kewra) essence
• ¼ cup roasted gram flour
• To serve
• Mini paranthe as required
• Lachcha pyaz as required
• Lemon wedges as required
• Fresh mint sprigs as required
• Green chutney as required

Method

1. Heat ghee in a non-stick pan, add mushrooms and salt and mix well. Sauté on high heat for 5-6 minutes. 
2. Add ginger-garlic paste, red chilli powder and yellow chilli powder and mix well. Saute for 1 minute or till the mixture is dry. Switch the heat off and allow to cool slightly.
3. Put the mushrooms into a food processor jar and process to a fine paste.
4. Transfer the paste into a large plate, add browned onion paste, salt, galouti masala, saffron, kewra essence and roasted gram flour and mix till well combined. 
5. Make a well in the centre of the mixture. Take a few pieces of hot charcoal in a small stainless steel bowl and place it in the centre. Drizzle ghee and immediately cover the mixture with a bowl. Let the flavour infuse for 2 minutes. 
6. Heat sufficient ghee in a wide non-stick pan. 
7. Dip your fingers in water, take small portions of the mixture and place them in the pan and press lightly. Cook on high heat for 1-2 minutes. Drizzle ghee and carefully flip and cook the other side for 1-2 minutes as well. 
8. Arrange the mini paranthe on a serving plate. Place a mushroom galouti over each. Serve hot with lachcha pyaz, lemon wedges and mint sprigs.