Mushroom Kathi Roll

by Tarla Dalal

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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!

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Mushroom Kathi Roll recipe - How to make Mushroom Kathi Roll

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Preparation Time: 20 mins. Cooking Time : 15 mins. Total Time: 35 mins 4Makes 4 rolls.
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Ingredients

For the rotis
1 cup plain flour (maida)
1/2 tbsp cornflour
1/4 tbsp soda bi-carb
1/2 tbsp butter
salt to taste

For the mushroom bhurji
2 cups mushrooms (khumbh), finely chopped
3 garlic cloves, finely chopped
1 tsp grated ginger (adrak)
1 large onion, finely chopped
2 tomatoes, finely chopped
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp pav bhaji masala
3 tsp dried fenugreek leaves (kasuri methi)
1/4 cup tomato puree
2 tbsp fresh cream
a pinch of sugar
1/4 cup chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients
ghee for cooking

Method

For the rotis

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.

For the mushroom bhurji

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.

How to proceed

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.