You are here: Home > Course > Main Course > Casseroles and Bakes > Baked Mushroom Rolls with Tomato and White Sauce Baked Mushroom Rolls with Tomato and White Sauce by Tarla Dalal Baked Mushroom Rolls with Tomato and White Sauce is a treat that is sure to please almost everybody, whether they love creamy sauces or tangy ones! This dish scores a winning point by using fibre-rich mushroom, which helps maintain blood sugar levels. Another favourable aspect of this recipe is that the white sauce is made using whole wheat flour and minimal oil, rather than plain flour and butter. Remember that oil is the best of all fats, however even that should be consumed only in moderation. 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Close 12 Apr 2015 This recipe has been viewed 30874 times 5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD बेक्ड मशरुम रोल्स् विद टमॅटो एण्ड व्हाईट सॉस - हिन्दी में पढ़ें (Baked Mushroom Rolls with Tomato and White Sauce in Hindi) Baked Mushroom Rolls with Tomato and White Sauce recipe - How to make Baked Mushroom Rolls with Tomato and White Sauce Tags Casseroles and BakesTortilla Main DishesOne Dish Vegetarian MealsWestern PartyOvenDiabetic International Recipes Preparation Time: 25 mins   Cooking Time: 16 mins   Baking Time: 10 mins. Baking Temperature: 200°C (400°F). Total Time: 51 mins     3Makes 3 servings Show me for servings Ingredients 3 half-cooked whole wheat rotis (7”)For The Mushroom Filling2 cups sliced mushrooms (khumbh)2 tsp oil1/4 cup chopped onions1/2 tsp finely chopped green chillies salt to taste1/4 tsp dried oregano2 tbsp finely chopped coriander (dhania) freshly ground black pepper (kalimirch) to taste1 tsp whole wheat flour (gehun ka atta)For The Tomato Sauce1/2 cup chopped tomatoes2 tbsp chopped onions1 large clove garlic (lehsun)1/4 tsp chilli powder salt to tasteFor The White Sauce1/2 tbsp whole wheat flour (gehun ka atta)1/2 cup low-fat milk , 99.7% fat-free1/2 tsp oil salt and freshly ground black pepper (kalimirch) to taste Method For the mushroom fillingFor the mushroom fillingHeat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.Add the mushrooms and salt and sauté on a medium flame for 2 minutes.Add the oregano, coriander and black pepper powder and sauté on a medium flame for 1 minute, while stirring continuously.Add the whole wheat flour, mix well and cook on a medium flame for 1 more minute.Divide the filling into 3 equal portions and keep aside.For the tomato sauceFor the tomato sauceCombine the tomatoes, onions, garlic and 2½ tbsp of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.Allow the mixture to cool completely and once cooled, blend in a mixer till smooth.Transfer the mixture into a broad non-stick pan, add the chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.For the white sauceFor the white sauceHeat the oil in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute.Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the salt and pepper and mix well. Keep aside.How to proceedHow to proceedPlace a roti on a clean, dry surface, put a portion of the filling in the centre and roll it up tightly.Repeat step 1 to make 2 more rolls.Arrange all the 3 rolls on a baking dish, pour the tomato sauce and white sauce evenly over it and bake in a pre-heated oven at 200°c (400°f) for 5 minutes.Serve immediately. Nutrient values (Abbrv) per servingEnergy172 calProtein4.9 gCarbohydrates20.5 gFiber3.5 gFat8.4 gCholesterol0 mgSodium27.4 mgClick here to view calories for Baked Mushroom Rolls with Tomato and White Sauce