Mushroom Kathi Roll recipe - How to make Mushroom Kathi Roll
Main Procedure
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.
Nutrient values (Abbrv) per serving
| Energy | 200 cal |
| Protein | 4.9 g |
| Carbohydrates | 27.9 g |
| Fiber | 1.9 g |
| Fat | 7.9 g |
| Cholesterol | 3.8 mg |
| Sodium | 27.9 mg |