PREPARATION

1. In a mixing bowl, add 140 grams wheat flour, 130 grams all purpose flour, 1 teaspoon salt, 2 tablespoons oil, 140 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 10 minutes.
3. Heat 750 milliliters water in a pan, add 140 grams baby corn and bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat and drain the baby corns. Keep aside.
6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 dry red chili, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 320 grams mushrooms and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Add 35 grams carrots and mix it well.
11. Then, add 130 grams tomato puree and mix it well.
12. Now, add the boiled baby corn and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 tablespoon lemon juice and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Take a ball from dough and flatten it with the help of a rolling pin.
18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
19. Flip it gently.
20. Brush it with butter.
21. Flip it again.
22. Brush the other side too.
23. Cook until it turns golden brown in color from both sides.
24. Remove it from heat and place it on a board.
25. Add some green chutney on it and spread it evenly.
26. Add the prepared mushroom jalfrezi on it.
27. Roll it tightly.
28. Cover it with aluminium foil.
29. Serve hot.