TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Mushroom Kathi Rolls

Generic placeholder image

Ingredients

  • Left over Chapathis
  • 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 (dhania-jeera) powder
  • 2 teaspoons pav bhaji masala (optional)
  • 3 teaspoons dried fenugreek leaves (kasuri methi)
  • 1/4 cup tomato puree
  • 2 tablespoons cream
  • a pinch of sugar
  • 1/4 cup chopped coriander
  • 1 tablespoon oil
  • salt to taste

 

Method

  • Heat the oil in a pan and add garlic, ginger and onion.
  • Saut√© 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 mushrooms and salt and stir till the mushroom is cooked.
  • Add cream, sugar and coriander and mix well. Keep aside.
  • Divide the mushroom filling into equal portions, spread onto chapathis, roll and serve.

 

Related Recipes

Owl Image

Palak Puri
view more

Owl Image

Wholesome Green Moong Pulav
view more

Owl Image

Paneer Beetroot Paratha
view more

Owl Image

Dragon Sandwich
view more

Owl Image

Bread Pizza
view more

Owl Image

Bread Upma
view more

Owl Image

Veg Rice Pasta
view more

Owl Image

Multicolour Sandwiches
view more

Owl Image

Chappati Rolls
view more