Ingredients:

• Oyster mushrooms – 150 g (Dhingri), finely chopped

• Hung curd – 1 cup (Chakka dahi)

• Onion – 1 small (Pyaz), finely chopped

• Green chili – 1 (Hari mirch), chopped

• Coriander leaves – 2 tbsp (Dhaniya patta), chopped

• Bread slices – 6 (edges removed)

• Salt – to taste

• Oil – for deep frying

Method:

• Heat a pan, sauté chopped mushrooms until dry. Cool completely.

• Mix hung curd, onion, chili, coriander, mushrooms, and salt.

• Flatten bread slices with a rolling pin.

• Place filling inside, fold tightly into rolls. Seal with water.

• Deep fry until golden brown and crisp. Serve hot with mint chutney.

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