Indian Breads · Veg Starters/Snacks · Vegetarian Recipes

Mushroom Tikka Kathi Roll

Frankie/ Kathi rolls have emerged as one of the most popular street food across India. Kathi roll, which is said to have orginated from Kolkatta is nothing but an Indian Burrito. A filling infused with indian spices is enfolded within a paratha(indian flat bread). The filling and paratha can be customized according to your liking. It comes with options for both vegetarians and non-vegetarians. The most common being paneer(indian cottage cheese), aloo/potato and chicken.

The paratha(wrap) is mostly made from maida/all-purpose flour. Nowadays, with growing health awareness among the people, every food/dsih comes with a healthy alternative.So does kathi roll. You can get a wheat paratha just by paying an extra few bucks.

I decided to make my kathi roll even healthier by adding oats. I used wheat flour and powdered oats for the paratha.Coming to the filling, the method of preparation is almost similar to chicken tikka masala, with tomatoes being the only difference. Yes, I skipped the step of making the masala/gravy all together. The gravy is made entirely from the spice-curd marinade. Mushrooms are rich in proteins and vitamins and are an excellent low-calorie food. It is also rich in iron and has essential antioxidants, thus making it a disease fighting food. Including mushrooms in your diet benefits you in a multitude of ways including weight loss. This kathi roll not only is tummy-filling but also healthy.


Required Ingredients:

For mushroom tikka masala:

  • Button Mushrooms-200 gms
  • Curd/Yogurt-1/2 cup + 2 tbsp
  • Onion-1
  • Green capsicum/Bell pepper-1
  • Butter-1 tsp
  • Oil-As required
  • Turmeric powder-1 tsp
  • Red chilli powder-1 1/4 tsp
  • Garam Masala-1 tsp
  • Coriander seed/Dhaniya powder-1 tsp
  • Cumin seed /jeera powder-1/2 tsp
  • Salt-As required
  • Kasuri methi/Dried fenugreek leaves-1 tsp
  • Sugar-1/4 tsp
  • Besan flour-1 tbsp
  • Corn flour-1 tbsp

For Kathi roll:

  • Wheat flour- 1 cup
  • Oats-1/4 cup
  • Water-As required
  • Salt-As required


Dry roast oats in a tawa and powder it coarsely in a mixie/food processor

Add salt to wheat flour and powdered oats , make a dough (similar to chapati/ roti dough)

Clean the mushrooms in tap water and cut into medium pieces.

In a mixing bowl, add mushrooms, turmeric powder, red chilli powder, salt, dhaniya/coriander seed powder, garam masala, cumin powder, curd, kasuri methi and mix well.



Leave it in the refrigeratore for 30-40 minutes.

Meanwhile chop the onion and green capsicum into medium bite-able pieces.

Heat butter and oil in a kadai/wok.

Add besan flour and corn flour to the marinated mushrooms and mix well such that they get coated uniformly.

Add the marinated mushrooms little by little to the kadai/wok leaving any excess marinade.


Add chopped onions and capsicums to the left over marinade and let it soak.


Cook the mushrooms on low flame. Mushrooms tend to leave moisture. So cook until it looks dry.

Add onion and capsicum along with the marinade and saute.

Add sugar and sprinkle water and cook until the gravy thickens.


Once the gravy reaches desired consistency, add coriander leaves ane switch off the flame.


Make chapatis/ rotis from the dough. Make sure its slighlty thicker than a usual chapati.

Place the gravy in the center. Add finely chopped onions on the top of it and fold the roti using your hands into a roll.


Serve hot.




  • You can spread a layer of mint chutney on the roti and then add the tikka masala.

6 thoughts on “Mushroom Tikka Kathi Roll

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