Ingredients:
- Puff Pastry – ½ sheet
- All-purpose flour – 2 tblsp
Stuffing:
- Chopped onion – 1 (medium)
- Chopped tomato – 1 (medium)
- Ginger- Garlic paste – 1 tsp
- Sliced mushrooms – 1 cup
- Garam masala – 1 tsp
- Salt – to taste
- Plain red chili powder – 1 tsp
- Cumin powder – ½ tsp
- Chaat masala – ½ tsp
- Chopped coriander leaves – 1 tblsp
- Cooking oil – 1 tblsp
- Black sesame seeds – 1 tsp (optional)
Egg Wash:
- Whole Egg – 1
- Water – 1 tsp
Procedure:
- Pre heat the oven to 425 degree F
- In a skillet, heat some cooking oil. Add chopped onion saute for a min, later add the ginger-garlic paste in it. Stir constantly to avoid scorching.
- Add salt, plain red chili powder, garam masala and cumin powder to the mixture, saute for a while and add the sliced mushrooms.
- Cover it with a lid and cook under medium flame for about 4 mins. Now add the chopped tomatoes, chaat masala to the mushroom mixture and cook it further the oil separates.
- Finally add some coriander leaves and sprinkle some chaat masala over the stuffing masala and turn off the flame.
- Cool completely
- Sprinkle some flour on the working surface and gently roll out pastry dough evenly.
- Meanwhile, beat the egg and a tsp of water with a fork and keep aside.
- Scoop some good amount of stuffing over the pastry sheet and gently roll out the sheet as desired shape.
- Now, place the rolled out pastry into the sheet pan. Dust out the excess flour from the roll with the help of pastry brush
- Brush the top with egg wash and sprinkle some sesame seeds on it.
- Cut slits in top and bake it for about 18-20 mins or until the pastry is puffed and golden brown.
- Enjoy the flaky “Mushroom Roll” with some ranch on the side.
