Mushroom Kathi Roll Recipe

• For Mushroom Mixture
• 2 cups Mushroom (finely chopped)
• 1 Onion (finely chopped)
• 2 Tomatoes (finely chopped)
• 3 Garlic Cloves (finely chopped)
• 1 tsp Ginger, grated
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 3 tsp Dried Fenugreek Leaves (Kasuri Methi)
• ¼ cup Coriander Leaves, chopped
• ¼ cup Tomato Puree
• 2 tbsp Cream
• ¼ tsp Sugar
• 2 tsp Pav Bhaji Masala
• Oil (as required)
• Ghee/butter (as required)
• Salt to taste
  
  For Roti
• 1 cup Plain Flour
• ½ tbsp Corn Flour
• ¼ tsp Soda bi-carb
• 1/2 tsp Butter
• A pinch of Salt

• Take 1 cup of plain flour in a bowl. Add to it a pinch of salt, butter, and corn flour and soda bi-carb.
• Knead the mixture into soft dough by adding water. Cover the dough with a wet muslin cloth and keep it aside for half an hour.
• In the meanwhile, take a pan and heat oil in it. Add to it chopped onions, garlic and ginger. Sauté till the onions turn golden.
• Add tomatoes and sauté for a few minutes. Now, put the kasuri methi, pav bhaji masala, and cumin and coriander powder. Sauté further and then add the tomato puree.
• Cook for some time and then add the mushrooms.
• Sprinkle salt and mix well all the ingredients. Cook till the mushrooms get properly cooked.
• Add the cream, chopped coriander, sugar and mix well. Remove from the stove and keep it aside.
• Now, take a small portion of the dough and roll it giving a round shape. Make it as thin as possible.
• Cook each side of the roti lightly on a tawa by applying a little ghee.
• Now, fill the roti with enough of mushroom mixture. Roll it into a Swiss roll.
• Cut the rolls into small pieces and serve hot.
• Repeat the process with rest of the rotis.