PREPARATION

1. Take 400 grams mushrooms and cut it into pieces.

2. Heat 1 tablespoon oil in a pan, add 1 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 1 tablespoon coriander seeds, 1/4 teaspoon fenugreek seeds and stir well.

3. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

4. Then, add 1/2 teaspoon turmeric and stir well.

5. Now, add 180 grams tomato and saute till it turns soft and pulpy.

6. Mash the tomatoes with the spatula.

7. Add 1/2 teaspoon cayenne pepper, 1 teaspoon salt and mix it well.

8. Now, add 400 grams mushrooms and mix it well.

9. Cook for 7 - 10 minutes on low heat or until the mushrooms are cooked through.

10. Remove it from heat and keep aside.

11. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 2 teaspoons oil, 150 milliliters water an knead it into a smooth soft dough.

12. Rest the dough for 15 minutes.

13. Take a ball from dough and flatten it with the help of a rolling pin.

14. Place the roti on a hot tawa and cook on moderate heat for 2 - 3 minutes.

15. Flip it gently.

16. Spread some oil on it.

17. Flip it again and cook until it turns golden brown in color from both sides.

18. Garnish the mushrooms with coriander.

19. Serve hot with roti.