Marinate the mushrooms with yogurt, turmeric, and lemon juice for 30 minutes.

Dry roast red chilies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds.

Grind the roasted spices with garlic cloves and tamarind paste into a smooth paste.

Heat ghee in a kadai, add curry leaves, and then the marinated mushrooms.

Cook the mushrooms until the water evaporates and they are well done.

Add salt, ghee roast masala, and jaggery, and cook for a minute.

Combine maida, whole wheat flour, green chilies, garlic, salt, yeast, ghee, sugar, and coriander leaves.

Add curd and water to form a dough, and let it rest for 30 minutes.

Pinch out small portions from the dough and roll out mini kulchas.

Cook kulchas on a greased griddle until lightly brown.

Place one kulcha, sprinkle cheese, mushroom ghee roast, and more cheese.

Close with another kulcha to make a sandwich.

Grill the kulcha sandwiches until golden brown and the cheese melts.

Serve hot with Pudina Dahi Chutney.