Sunrise tip: Score the mushroom caps in a criss-cross pattern before stuffing them. This helps them cook more evenly and allows the flavours to penetrate better.

Steps

Step 1: Prep the hard boiled eggs

Time: 15 minutes

Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain the hot water and run cold water over the eggs. Peel once cooled.

Step 2: Make the dough

Time: 10 minutes

In a large bowl, mix together the flour, dried herbs, shredded cabbage, grated carrot, chilli flakes, Sunrise Kali Mirch Powder and salt. Gradually add water and knead into a pliable dough. Cover and set aside for 10 minutes.

Step 3: Make the egg filling

Time: 5 minutes

Grate the hard boiled eggs into a bowl. Add Sunrise Kali Mirch Powder and mix well. Set aside.

Step 4: Shape and fill the dough balls

Time: 15 minutes

Divide the dough into 20 equal portions. Roll each into a ball, then flatten slightly. Make a small well in the centre of each. Place a spoonful of the spiced grated egg filling in each well. Seal the edges to encase the filling completely. Arrange the stuffed dough balls on a greased baking tray. Brush with oil.

Step 5: Bake the dough balls - Gupi

Time: 20 minutes

Preheat the oven to 180°C. Bake the egg-filled dough balls for 15-20 minutes until lightly browned and crisp. Remove and set aside.

Step 6: Make the chicken keema stuffing - Bagha

Time: 20 minutes

Heat 2 tbsp oil in a pan. Sauté the onions until soft. Add the minced chicken, Sunrise Haldi Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, Sunrise Garam Masala and salt. Cook, stirring often, until the chicken is cooked through. Set aside.

Step 7: Prep the mushrooms

Time: 10 minutes

Wipe the mushrooms clean. Trim the stems. Using a small spoon, scoop out a little mushroom flesh from the centre to create a cavity.

Step 8: Stuff the mushrooms

Time: 10 minutes

Spoon some chicken keema stuffing into each mushroom cap. Top with a baked egg-filled dough ball. Secure with a toothpick. Repeat for all mushrooms. Roll the prepared mushroom skewers in breadcrumbs.

Step 9: Fry the mushroom skewers

Time: 10 minutes

Heat oil for shallow frying. Fry the mushroom skewers, turning occasionally, until crisp and golden brown on all sides. Drain on paper towels.

Step 10: Make the sauce

Time: 10 minutes

Heat 1 tbsp oil in a pan. Sauté garlic, ginger and chilli flakes for a minute. Add diced bell peppers and sauté for 2-3 minutes more. Stir in soy sauce, water and Sunrise Kali Mirch Powder. Simmer until the sauce thickens slightly.

Step 11: Serve

Arrange the fried mushroom skewers on a serving platter. Serve hot with the spicy soy-pepper sauce on the side for dipping.

Goes Best With

• Accompaniments: Onion-cucumber salad, mint chutney