Mushroom Kathi Roll
by Tarla Dalal
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!
Mushroom Kathi Roll recipe - How to make Mushroom Kathi Roll
Preparation Time: Cooking Time : Total Time:
Makes 4 rolls.
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
- Main Procedure
For the rotis
- 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
- 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
- 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.
| Energy | 200 cal |
| Protein | 4.9 g |
| Carbohydrates | 27.9 g |
| Fiber | 1.9 g |
| Fat | 7.9 g |
| Cholesterol | 3.8 mg |
| Vitamin A | 433.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.7 mg |
| Vitamin C | 20.3 mg |
| Folic Acid | 31.4 mcg |
| Calcium | 54.1 mg |
| Iron | 1.8 mg |
| Magnesium | 30.1 mg |
| Phosphorus | 97.7 mg |
| Sodium | 27.9 mg |
| Potassium | 294 mg |
| Zinc | 0.6 mg |
helpful!