Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Coriander | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- -- For the rotis:
- 1 cup all purpose flour
- 1/2 tablespoon cornflour
- 1/4 teaspoon soda bi-carb
- 1/2 tablespoon butter
- salt to taste
- -- 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
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.
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.
Category:Omanese Recipes
Category:Omanese Snacks