Mushroom Kathi Roll
by Tarla Dalal
Added to 500 cookbooks
This recipe has been viewed 32040 times
Satisfying hungry children is a task in itself. Every day food has to look interesting and of course different to please their appetites! This recipe is of a delicious chapati roll filled with a spicy mushroom mixture. The addition of soda bi-crab to the chapati dough makes these chapattis soft while the corn flour makes them crispy. A treat for children and adults alike! If you are using left-over chapatis to rustle up a tasty snack, just warm them up a little!
- Sieve the flour, cornflour, soda bi-carb and salt.
- Rub in the butter and make a soft dough using as much water as required.
- Knead very well, cover with a wet muslin cloth and keep aside for 1/2 hour.
- Knead once again and divide into 4 portions.
- Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside.
- Heat the oil in a pan, add the garlic, ginger and onion. Saute till the onion turns translucent. Add the tomatoes and cook till the oil separates.
- Add the coriander-cumin seed powder, pav bhaji masala and kasuri methi.
- Mix well, add the tomato puree and cook for a few more minutes.
- Add the mushrooms and salt and stir well till the mushroom are cooked.
- Add the cream, suger and coriander and mix well. Keep aside.
- Divide the filling into 4 portions.
- Spread a portion of the filling evenly on each roti and roll it like a Swiss roll.
- Cut into 50 mm. (2") pieces and serve hot.
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