Mushroom Tikka Roll

Clean the Button mushrooms and pat them dry. Cut larger mushrooms into halves.

In a large bowl, combine Plain yogurt, Ginger-garlic paste, Red chili powder, Turmeric powder, Garam masala, Cumin powder, Coriander powder, crushed Kasuri methi, Mustard oil, 15 grams of Lemon juice, and 5 grams of Salt. Mix well to form a smooth marinade.

Add the prepared Button mushrooms to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.