Khumbh Curry Wrap (wraps and Rolls)
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 33750 times
A must-try for mushroom lovers! i really like mushrooms as it easily takes on earthy flavours of curry powder and kasuri methi. Succulent mushrooms when rolled up with onions and carrots makes this a heavenly treat. What’s more! it is totally healthy and light on calories.
- Heat the oil in a broad pan, add the ginger-garlic paste and onions and sauté on a medium flame till the onions turn translucent.
- Add the tomatoes, chilli-garlic chutney, dried fenugreek leaves and curry powder and sauté on a medium flame for another 2 to 3 minutes.
- Add the mushrooms and salt, mix gently and cook on a medium flame for a minute, while stirring continuously. Keep aside.
- Combine the onion rings, carrots and chaat masala in a bowl, mix gently and keep aside.
- Place a roti on a clean dry surface and place ¼th of the stuffing in a single row in the centre of the roti.
- Arrange ¼th of the onion-carrot mixture over the stuffing and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more wraps.
- Wrap a tissue paper around each wrap and serve immediately.
Nutrient values (Abbrv) per wrap
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