Khumbh Curry Wrap (wraps and Rolls)

Khumbh Curry Wrap (wraps and Rolls)

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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.

Khumbh Curry Wrap (wraps and Rolls) recipe - How to make Khumbh Curry Wrap (wraps and Rolls)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 wraps
Show me for wraps

Ingredients


For The Mushroom Curry Stuffing
1 tbsp oil
4 tsp ginger-garlic (adrak-lehsun) paste
1 cup finely chopped onions
1 cup finely chopped tomatoes
3 tbsp chilli-garlic chutney
4 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp curry powder
2 cups blanched mushrooms , cut into quarters
salt to taste

Other Ingredients
1 cup onion rings
1 cup grated carrots
chaat masala to taste
4 rotis

Method
For the mushroom curry stuffing

    For the mushroom curry stuffing
  1. 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.
  2. Add the tomatoes, chilli-garlic chutney, dried fenugreek leaves and curry powder and sauté on a medium flame for another 2 to 3 minutes.
  3. Add the mushrooms and salt, mix gently and cook on a medium flame for a minute, while stirring continuously. Keep aside.

How to proceed

    How to proceed
  1. Combine the onion rings, carrots and chaat masala in a bowl, mix gently and keep aside.
  2. Place a roti on a clean dry surface and place ¼th of the stuffing in a single row in the centre of the roti.
  3. Arrange ¼th of the onion-carrot mixture over the stuffing and roll it up tightly.
  4. Repeat with the remaining ingredients to make 3 more wraps.
  5. Wrap a tissue paper around each wrap and serve immediately.
Nutrient values (Abbrv) per wrap
Energy254 cal
Protein6 g
Carbohydrates36.1 g
Fiber6.6 g
Fat10.3 g
Cholesterol0 mg
Sodium23.1 mg

Reviews

Khumbh Curry Wrap (wraps and Rolls)
 on 14 Apr 15 06:05 PM
4

Do follow the pre-blanching of mushrooms as suggested in the recipe. This will help to keep your filling from becoming watery.