Indian tteokbokki is a unique adaptation of the popular Korean dish, tteokbokki, with flavours mixed in a traditional Indian style. Tteokbokki originated as inexpensive Korean street food in chewy rice cakes and a spicy, sweet sauce. This recipe is a rendition of Indian spices and ingredients. Instead of fiery gochujang or Korean chilli paste, which is common in traditional recipes, this dish uses an Indian spice blend that adds a nice spicy and aromatic zing found in Indian cooking. This Indian variation adds cumin, garam masala, coriander, turmeric, and chilli powder. Citric ingredients such as tamarind or lime juice are also added. The recipe will include some vegetables commonly used in the cuisine of India, such as peas, carrots, onions, or bell peppers, all saut ed and served over the rice cakes. Some versions even add a flavour with paneer - an Indian cottage cheese, adding a creamy appeal to the dish. Fresh cilantro or mint leaves make Indian Tteokbokki perfectly Indian. The Korean street food and Indian culinary traditions blend magnificently in this fusion dish.

• 1 cup rice flour
• 1 small onion
• 3 garlic clove
• 2 tbsp sesame oil
• 1 cup mushroom
• Salt
• 1/2 tsp black pepper
• 1 tbsp cornflour
• Spring onion

• Let's begin the recipe of Indian tteokbokki: Mix rice flour and water in a bowl and knead it into a dough for about 3 minutes. Then, divide the dough into 2-3 inches long cylinders and cut them evenly to make small rice cakes. Boil a pot of water. Put these rice cakes into it when the water starts boiling.
• Allow them to cook for approximately 5 minutes or until they float to the surface.
• Sieve off the rice cakes and keep them aside.
• Use a pan or wok to heat sesame oil over medium heat.
• Add garlic, chopped onion, and spring onion whites you would have minced. The onions should turn translucent and fragrant in 2-3 minutes.
• Next, add the sliced mushrooms and saut for about 4-5 minutes until the moisture in them is released and they tend to soften.
• Add freshly ground black pepper and salt as needed. When done, add gochujang, Korean chilli paste, and Kashmiri chilli powder, which are used for their colour and mild spicy quality.
• Then add in a vegetable stock cube; let it dissolve into the mix so it can infuse flavour into the sauce as well.
• Gradually add 2 cups of water and bring to a boil. When the teeny bubbles start to form, add in the pre-cooked rice cakes.
• Mix well so that the rice cakes distribute well in the sauce. Cover and let it simmer for 10 minutes or until the rice cakes begin to infuse into colour and flavour. In a bowl, whisk cornflour into cold water to make a slurry. Put this into the pan and mix well.
• Let it cook for 2-3 more minutes till it thickens to a semi-gravy consistency.
• Take the pan off the fire.
• Garnish indian tteokbokki with just-cut spring onion leaves, adding freshness and a splash of colour.