Desi Mushroom Shakshuka

with mushrooms, egg, paprika, cumin
Preparation Time: 30 mins or under
High Fibre
High Protein

Sharing this delicious Desi Mushroom Shakshuka recipe made with goodness of TRS and its ready in 25mins. This is a quick recipe and gluten free( ignore garlic bread on side). You can bank on TRS spices for the flavours.


  • Heat oil for deep frying in a wok or pan.
  • Deep fry flattened rice for 2-3 minutes and drain on paper towel.
  • Similarly deep fry red peanuts and cashew nuts until they are crispy and drain on paper towel.
  • Heat a teaspoon oil in a big pan.
  • Add curry leaves and dry red chillies. Stir and add turmeric powder, red chilli powder, salt sugar and turn off the heat.
  • Add in puffed rice and make mix well. Stir on low heat for 2-3 minutes until puffed rice are crispy.
  • Now turn off the heat and add in deep fried flattened rice, peanuts, cashews nuts. Mix well.
  • Add raisins, potato chips, grated potato sticks, fried chana dal, moong dal, am hoot powder and citric acid.
  • Combine well to mix the spices and aromatics.
  • Cool and store the Chevdo in an air right container.
  • Serve and enjoy.

• Eggs – 4
• Mushroom – 2 Cup (sliced)
• Garlic cloves – 4-5(sliced)
• Onion – 1 (large,thinly sliced)
• Bell Pepper – 1 (thinly sliced)
• Cumin seeds – 1 teaspoon
• TRS Coriander powder – 1 teaspoon
• TRS paprika powder – 1 teaspoon
• TRS All Purpose seasoning – 1 teaspoon
• TRS Cumin powder
• Salt – 1 teaspoon
• Chopped tomatoes – 2 cup
• Oil – 3 tablespoon

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