Ingredients Jump to Instructions ↓

  1. For The Mushroom Curry Stuffing

  2. 1 tbsp oil

  3. 4 tsp ginger-garlic (adrak-lehsun) paste

  4. 1 cup finely chopped onions

  5. 1 cup finely chopped tomatoes

  6. 3 tbsp chilli-garlic chutney

  7. 4 tsp dried fenugreek leaves (kasuri methi)

  8. 1/2 tsp curry powder

  9. 2 cups blanched mushrooms , cut into quarters

  10. salt to taste

  11. Other Ingredients

  12. 1 cup onion rings

  13. 1 cup grated carrots

  14. chaat masala to taste

  15. 4 rotis

Instructions Jump to Ingredients ↑

  1. 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.

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

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

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

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

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

  7. Repeat with the remaining ingredients to make 3 more wraps.

  8. Wrap a tissue paper around each wrap and serve immediately.


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