Mushroom Roll

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.

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