Khumbh Curry Wrap (wraps and Rolls)

Heat the oil in a broad pan, add the ginger-garlic paste and onions and sauté on a medium flame till the onions turn translucent.

Add the tomatoes, chilli-garlic chutney, dried fenugreek leaves and curry powder and sauté on a medium flame for another 2 to 3 minutes.

Add the mushrooms and salt, mix gently and cook on a medium flame for a minute, while stirring continuously. Keep aside.

Combine the onion rings, carrots and chaat masala in a bowl, mix gently and keep aside.

Place a roti on a clean dry surface and place ¼th of the stuffing in a single row in the centre of the roti.

Arrange ¼th of the onion-carrot mixture over the stuffing and roll it up tightly.

Repeat with the remaining ingredients to make 3 more wraps.

Wrap a tissue paper around each wrap and serve immediately.