Mushroom chapati roll

Ingredients;

1 cup plain flour (maida).
1/2 tablespoon cornflour
1/4 teaspoon soda bi-carb
1/2 tablespoon butter
salt to taste

For the mushroom filling
2 cups mushrooms, finely chopped
3 cloves garlic, finely chopped
1 teaspoon grated ginger
1 large onion, finely chopped
2 tomatoes, finely chopped
2 teaspoons coriander-cumin seed (dhania-jeera) powder
2 teaspoons pav bhaji masala
3 teaspoons dried fenugreek leaves (kasuri methi)
1/4 cup tomato puree
2 tablespoons cream
a pinch of sugar
1/4 cup chopped coriander
1 tablespoon oil
salt to taste
ghee for cooking

For the rotis
  Sieve the flour, cornflour, soda bi-carb and salt.Rub in the butter and make a soft dough using as much water as required.Knead very well, cover with a wet muslin cloth and keep aside for 1/2 hour.Knead once again and divide into 4 portions. Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside. For the mushroom filling Heat the oil in a pan, add the garlic, ginger and onion. Saute till the onion turns translucent. Add the tomatoes and cook till the oil separates.Add the coriander-cumin seed powder, pav bhaji masala and kasuri methi.Mix well, add the tomato puree and cook for a few more minutes.Add the mushrooms and salt and stir well till the mushroom are cooked.Add the cream, sugar and coriander and mix well. Keep aside. How to proceed Divide the filling into 4 portions.Spread a portion of the filling evenly on each roti and roll it like a Swiss roll.Cut into 50 mm. (2") pieces and serve hot.