Mushroom Chapati Sandwich - Quesadilla

Ingredients

• 30 ml (2 tablespoons)peanut or vegetable oil
• 200 gbutton mushrooms, finely sliced
• 2 mediumonions, finely chopped
• 15 ml (1 tablespoon)plain flour (maida)
• ¼ teaspoonItalian herb seasoning mix
• 125 ml (½ cup)water
• ½ teaspoonsalt
• ¼ teaspoonpepper
• 6chapatis
• 15 ml (3 teaspoons)vegetable oil
• About 30 g (¼ cup)mozzarella cheese, for the filling

Instructions

1. 1

   Cook the vegetables

   Heat the peanut or vegetable oil in a pan. Add the chopped onions and sliced mushrooms, followed by the salt, pepper and Italian herb seasoning.

2. 2

   Brown the filling

   Sauté until the onions and mushrooms are cooked, dry and lightly browned.

3. 3

   Fry the flour

   Add the plain flour and fry it with the vegetables for 1 minute.

4. 4

   Thicken the mixture

   Pour in the water and stir well until the mixture thickens, then turn off the heat.

5. 5

   Fill the chapati

   Put 2 tablespoons of mushroom filling on one half of a cooked chapati and add some cheese.

6. 6

   Fold and seal

   Lightly wet the chapati edges with water, fold it into a half-moon shape, then press the edges together with a fork to seal.

7. 7

   Pan-cook the sandwich

   Heat a pan and cook the folded chapati for 30 seconds on each side, sprinkling a little vegetable oil over it.

8. 8

   Cut to serve

   Remove the chapati sandwich from the pan and cut it in half.

What is a chapati sandwich?

Chapati is a flatbread widely eaten across the Indian subcontinent. Here, a cooked chapati is folded around a savoury filling and toasted, borrowing the shape and pan-cooked finish of a quesadilla.

The mushroom-and-onion mixture is thickened with flour, so it stays together inside the folded bread. Mozzarella adds a mild, melty layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 6g protein, 30g carbs, 8g fat.

The chapatis provide most of the carbohydrates, while the cooking oils and mozzarella contribute much of the fat. Mushrooms, mozzarella and chapatis add some protein, though the amount depends on the size and recipe of the chapatis. Serve a sandwich with vegetables or salad for a more varied plate.

Building a savoury filling

Mushrooms and onions: finely slicing the mushrooms and chopping the onions helps them cook down together. Cook until their released moisture has evaporated and the mixture is lightly browned.

Flour and water: frying the flour briefly before adding water helps it blend into the filling. Stir as the water goes in, then stop cooking once the mixture is thick.

Folding and sealing

Moist edges: use just a little water around the chapati edge to help it stick. Too much can make the bread damp and harder to handle.

Fork seal: press around the open edge to close the filling inside. Keep the filling away from the edge so it does not squeeze out as you seal.

Getting the texture right

Filling cue: the mushroom mixture should be thick rather than wet before it goes onto the chapati. If it looks loose, keep stirring it over the heat until it reduces.

Chapati cue: cook each folded sandwich briefly on both sides, just until warmed through and lightly crisp. The stated cooking time is 30 seconds per side.

Timing and preparation

The recipe takes 25 minutes in total and uses cooked chapatis, so have those ready before assembling. The mushroom filling can be made first, then divided among the chapatis.

Avoid overfilling: 2 tablespoons of filling per chapati is the amount specified and leaves room to seal the fold.

Serving ideas

Serve the sandwiches warm, cut in half, as a lunch or snack. A simple salad or sliced fresh vegetables add freshness alongside the savoury filling.

For a lunch box, let the sandwiches cool before packing. This helps limit condensation from collecting against the bread.

Recipe notes & tips

• Use cooked chapatis that are flexible enough to fold without cracking.
• Cook the mushroom mixture until it is dry and lightly browned before adding the flour.
• Stir continuously as you add the water to help the filling thicken evenly.
• Keep the mozzarella and filling away from the chapati edge for easier sealing.
• Use only a light sprinkle of oil when toasting each sandwich.

Variations

• Use cheddar: swap the mozzarella for grated cheddar with a stronger flavour.
• Add chilli: mix chopped green chilli into the mushroom filling for heat.
• Try fresh herbs: replace the Italian seasoning with chopped coriander.
• Add spinach: stir in a handful of chopped spinach and cook until wilted before adding the flour.
• Make it dairy-free: leave out the mozzarella or use a plant-based alternative.

Common mistakes to avoid

• Wet filling: cook the mushrooms and onions until their moisture has evaporated before adding flour.
• Lumpy sauce: pour in the water while stirring so it incorporates smoothly.
• Overfilled chapati: stick to 2 tablespoons of filling so the bread can fold and seal.
• Damp edges: moisten the chapati edge lightly rather than soaking it.
• Filling escapes: leave a clear border and press the edge firmly with a fork.

How to store

Store cooled sandwiches in an airtight container in the fridge for up to 2 days. Reheat in a dry pan over low to medium heat until warmed through; the chapati may soften slightly in storage.

Frequently asked questions