Serving : 4
Cooking Time : 20 minutes
Prep Time : 10 minutes
Ingredients for Roll :
- 3/4 cup Maida (Refined flour)
- 1/4 cup Soya bean flour
- 1 cup Milk
- Salt to taste
Ingredients for stuffing :
- 1 1/2 tbsp Olive oil
- 1 cup Mushroom (Finely chopped)
- 1/2 cup Cabbage (Finely chopped)
- 1 Onion (Finely chopped)
- 2 tsp Ginger Garlic paste
- 2 Tomato (Finely chopped)
- 1 tbsp Tomato sauce
- 3-4 tbsp grated Cheese
- 1/2 tsp White Pepper powder
- Salt to taste
Method :
For Rotis
- Sieve the refined flour, soya bean flour and salt. Make a soft dough using Milk as required.
- Knead very well, cover with a wet muslin cloth and keep aside for 1/2 hour.
- Knead once again and divide into 4 equal portions.
- Roll each portion as thinly as possible. Cook lightly on tava on both sides using little olive oil and keep aside.
For Mushroom filling :
- Heat oil in a pan. Add Ginger Garlic paste, Onion and saute till the onion turns translucent.
- Add tomatoes and cook till they are soft. Add finely chopped mushroom and stir for 2 minutes.
- Add finely chopped cabbage and cook for another 2 minutes.
- Add salt to taste, white pepper powder, tomato sauce and mix well.
- Now remove the pan from heat and add grated cheese to the mushroom and mix well. Set aside to cool.
- Divide the filling into 4 portions. Spread a portion of the mushroom evenly on each roti, fold in the edges and roll tightly. Keep the rolls in the casserole.
- At the time of serving, apply some olive oil on tava and fry the roti on both sides for 4-5 minutes.
- Mushroom rolls are ready to serve.