Ingredients (for 4 rolls):

• Oyster mushrooms – 200g, cut into strips

• Onion – 1 medium, sliced

• Capsicum – 1 medium, sliced

• Ginger-garlic paste – 1 tsp

• Green chili – 1, chopped (optional)

• Oil – 2 tbsp

Spices:

• Red chili powder – 1 tsp

• Turmeric – ¼ tsp

• Garam masala – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – to taste

For the roll:

• Paratha / Roti / Tortilla – 4 (use vegan version for vegan option)

• Green chutney – 3 tbsp (or hummus for vegan twist)

• Onion rings – ½ cup, tossed with lemon juice + chaat masala

• Cheese – optional (skip or use vegan cheese for vegan)

Options:

• Veg → As is.

• Non-Veg → Add 100g cooked shredded chicken / boiled egg slices along with mushrooms.

• Vegan → Use oil instead of ghee, vegan roti/tortilla, and plant-based cheese or skip cheese.

Method:

1. Cook filling

   • Heat oil in a pan.

   • Add onion, chili, and ginger-garlic paste. Sauté.

   • Add mushrooms (and chicken/egg if non-veg).

   • Add capsicum, all spices, and salt. Cook until mushrooms are dry and slightly crispy.

2. Prepare wrap base

   • Warm paratha/roti/tortilla.

   • Spread green chutney (or hummus for vegan).

3. Assemble roll

   • Place mushroom mixture in the center.

   • Add onion rings and cheese (or vegan cheese).

   • Roll tightly and wrap in foil/butter paper.

4. Serve hot

   • With extra chutney, ketchup, or mayo (vegan mayo for vegan).

Back to Appetizers...