Teriyaki Mushroom Kathi Roll

Teriyaki Mushroom Kathi Roll

Soft rotis wrapped around juicy mushrooms stir-fried in bold Coconut Aminos Teriyaki. Street-style comfort meets Asian flair — perfect on-the-go!

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • For Filling:
  • Button mushrooms – 200g (sliced)
  • Onion – 1 (sliced)
  • Capsicum – ½ (sliced)
  • Garlic – 2 cloves (minced)
  • Coconut Aminos Teriyaki – 3 tbsp
  • Oil – 1 tbsp
  • Black pepper – ¼ tsp
  • Salt – a pinch
  • Lemon juice – 1 tsp
  • Chopped coriander – for garnish
  • For Wraps:
  • 2 whole wheat rotis or parathas
  • Green chutney or mayo – optional
  • Onion rings – optional (for crunch)

Instructions

  • Cook Mushroom Filling,Heat oil in a pan. Add garlic and onions, sauté for 1 min,Add mushrooms and capsicum. Cook on high heat till mushrooms shrink,Add Coconut Aminos Teriyaki, pepper, and a pinch of salt. Mix well,Cook 2–3 mins until the sauce thickens and coats the veggies,Finish with lemon juice and chopped coriander.

  • Assemble the Roll Warm your roti or paratha,Spread green chutney or mayo Add a generous amount of the teriyaki mushroom mix,Top with onion rings or lettuce if you like,Roll it up tight and wrap with foil or butter paper.