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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!
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.
