Mushroom Chapati Recipe – Easy Indian Flatbread Wraps

Last Updated on 2 months by Neha Deshmukh

Mushroom Chapati Recipe – Easy Indian Flatbread Wraps

Hey everyone! I’m so excited to share this recipe with you – Mushroom Chapati Wraps! It’s a fun little fusion dish that’s become a real favorite in my kitchen. I first made these when I was craving something comforting and a little different, and they’ve been a hit ever since. They’re super easy to whip up, perfect for a quick lunch, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

These Mushroom Chapatis are the best of both worlds! You get the warmth and familiarity of a classic Indian chapati, filled with a savory, flavorful mushroom mixture. It’s a fantastic way to sneak in some extra veggies, and honestly, who doesn’t love a good wrap? They’re also incredibly versatile – you can easily customize the filling to your liking. Plus, they come together in under 30 minutes!

Ingredients

Here’s what you’ll need to make these delicious Mushroom Chapati Wraps:

• 2 tablespoons Peanut / Vegetable Oil (plus 3 teaspoons for cooking)
• 200 grams Button Mushrooms, sliced
• 2 medium-sized Onions, chopped
• 1 tablespoon All-purpose flour (maida)
• ¼ teaspoon Italian herb seasoning mix
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 Chapatis
• ¼ cup mozzarella cheese

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Chapatis: We’re using store-bought chapatis to keep things quick and easy. But feel free to make your own if you’re feeling ambitious!
• Italian Herb Seasoning: Now, this might seem a little unusual in an Indian recipe, but trust me on this one! It adds a lovely depth of flavor to the mushrooms. It’s a little trick I picked up from a friend, and it works wonders.
• Oil: I prefer using peanut oil for that authentic Indian flavor, but vegetable oil works just as well. You want something with a fairly neutral taste so the mushroom flavor really shines.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these Mushroom Chapati Wraps:

1. Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions and sliced mushrooms. Season with salt, pepper, and Italian herbs. Sauté for 6-7 minutes, stirring occasionally, until the mixture is dry and the mushrooms are softened.
2. Sprinkle in the all-purpose flour and cook for another minute, stirring constantly. This helps to thicken the filling. Gradually add the water and continue mixing until the mixture thickens into a lovely, saucy consistency. Remove the pan from the heat.
3. Now for the fun part! Place 2 tablespoons of the mushroom filling and a sprinkle of mozzarella cheese on one half of each chapati.
4. Moisten the edges of the chapati with a little water – this acts like glue to seal everything in.
5. Fold the chapati in half, creating a half-moon shape. Press the edges firmly together with a fork to seal.
6. Heat a teaspoon of oil on a hot pan. Cook each chapati for about 30 seconds per side, until golden brown and slightly crispy.
7. Slice in half and serve warm!

Expert Tips

• Don’t overcrowd the pan when cooking the chapatis. Work in batches to ensure they get nice and crispy.
• If the mushroom filling seems too dry, add a splash more water.
• For extra flavor, add a pinch of red chili powder to the mushroom mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the mozzarella cheese for a vegan cheese alternative. There are some really good ones available now!
• Gluten-Free Adaptation: Use gluten-free chapati flour or opt for gluten-free roti instead.
• Spice Level: My husband loves a bit of heat, so I often add a finely chopped green chili to the mushroom filling.
• Quick Weeknight Version: Use pre-cooked mushrooms to save even more time! My mom always does this when she’s in a rush.

Serving Suggestions

These Mushroom Chapatis are delicious on their own, but they’re also great with a side of:

• A simple yogurt dip (raita)
• A fresh salad
• A spicy chutney

Storage Instructions

Leftover Mushroom Chapatis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Can I make the mushroom filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just give it a good stir before using.
• What kind of cheese works best in this recipe? Mozzarella is my go-to, but you can also use cheddar, Monterey Jack, or even a sprinkle of paneer for a more Indian flavor.
• Can I use whole wheat chapati instead? Yes, definitely! Whole wheat chapatis will add a slightly nutty flavor and extra fiber.
• How do I prevent the chapati from becoming soggy? Make sure the mushroom filling isn’t too watery. And don’t overfill the chapatis!
• Is this a good recipe for kids? My kids absolutely love these! They’re a great way to get them to eat their veggies.

Enjoy making these Mushroom Chapati Wraps! I hope they become a favorite in your kitchen too. Let me know what you think in the comments below!