Mushroom Kathi Roll

Description
A treat for children and adults alike. Every day food has to look interesting and of course different to please appetites! Makes 4 rolls.

Ingredients
salt to taste
 * -- For the rotis:
 * 1 cup all purpose flour
 * 1/2 tablespoon cornflour
 * 1/4 teaspoon soda bi-carb
 * 1/2 tablespoon butter
 * -- For the mushroom mixture:
 * 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 powder
 * 2 teaspoons pav bhaji masala
 * 3 teaspoons dried fenugreek leaves
 * 1/4 cup tomato puree
 * 2 tablespoons cream
 * a pinch of sugar
 * 1/4 cup chopped coriander
 * 1 tablespoon oil
 * salt to taste
 * Other ingredients
 * ghee for cooking

Directions

 * 1) For the rotis: Sieve the flour, cornflour, soda bi-carb, butter and salt and make a soft dough using as much water as required. Knead well, cover with a wet muslin cloth and keep aside for ½ an hour. Knead once again and divide into 4 portions. Roll each portion as thinly as possible. Cook lightly on a griddle on both sides using a little ghee and keep aside.
 * 2) For the mushroom mixture Heat the oil in a pan; add the garlic, ginger and onion. Sauté till the onion turns translucent. Add the tomatoes and cook till the oil separates. Add the coriander-cumin seed powder, pav bhaji masala and dried methi. Mix well, add the tomato puree and cook for a few more minutes. Add the mushrooms and salt and stir well till the mushroom are cooked. Add the cream, sugar and coriander and mix well. Divide the filling into 4 portions. Spread a portion of the filling evenly on each roti and roll it like a Swiss roll. Cut into 2" pieces and serve hot.