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A treat for children and adults alike. Every day food has to look interesting and of course different to please appetites! Makes 4 rolls.
- -- For the rotis:
- 1 cup all purpose flour
- 1/2 tablespoon cornflour
- 1/4 teaspoon soda bi-carb
- 1/2 tablespoon butter
salt to taste
- -- For the Mushroom mixture:
- 2 cups Mushrooms, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon grated ginger
- 1 large Onion, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons coriander-cumin seed powder
- 2 teaspoons pav bhaji masala
- 3 teaspoons dried fenugreek leaves
- 1/4 cup tomato puree
- 2 tablespoons cream
- a pinch of Sugar
- 1/4 cup chopped coriander
- 1 tablespoon oil
- salt to taste
- Other ingredients
- ghee for cooking
- For the rotis: Sieve the flour, cornflour, soda bi-carb, butter and salt and make a soft dough using as much water as required. Knead well, cover with a wet muslin cloth and keep aside for ½ an hour. Knead once again and divide into 4 portions. Roll each portion as thinly as possible. Cook lightly on a griddle on both sides using a little ghee and keep aside.
- For the Mushroom mixture Heat the oil in a pan; add the garlic, ginger and Onion. Sauté till the Onion turns translucent. Add the tomatoes and cook till the oil separates. Add the coriander-cumin seed powder, pav bhaji masala and dried 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, Sugar and coriander and mix well. 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 2" pieces and serve hot.