Monday, November 14, 2016

Mushroom Parathas


          Today's post is another paratha, and this time, the stuffing is with mushrooms. I have tasted mushroom kulchas at restaurants, but I was not sure how the mushroom stuffing was going to taste in the paratha. I added the regular spices and some spring onions to add some flavor to the filling. The parathas turned out to be too good, and they tasted great on their own, you don't even need a pickle or curd on the side.

Need To Have

  • Whole Wheat Flour - 1 cup
  • Button Mushrooms - 200 gm
  • Onion - 1 medium, chopped finely
  • Garlic - 3 cloves, grated
  • Green Part Of Spring Onions - 1/2 cup
  • Red Chilly Powder - 1+1/2 teaspoons
  • Cumin Powder - 1/4 teaspoon
  • Fennel Powder - 1/4 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Salt to taste

Method


          Take the flour, add some salt and mix, then adding water, make a soft dough, apply some oil, cover and leave it for at least 30 minutes.


          Now, let's make the stuffing for the parathas, using a food processor, chop the mushrooms and onion and keep. Heat some oil, add the grated garlic, onion and the spring onions ( reserving 2 tablespoons ) and saute for about 2 minutes, then add the mushrooms and salt.


          Saute the mushrooms till almost dry, then add the chilly, cumin , turmeric and fennel seed powders and keep mixing, then add the garam masala and the saved spring onions and keep cooking till the mixture is totally dry. Remove and cool.


          Divide the dough and stuffing into 6 portions and keep.


          Take a ball of dough, roll it out a little, place the stuffing in the center and close it and roll it again into a ball.


          Now dusting with some flour, roll out the ball into a disc, taking care that the filling doesn't come out. Heat a pan, place the rolled out disc, using some oil, cook till the paratha gets golden brown spots on both side. Remove and serve it warm with some pickle and curd on the side.


Note
Saute well till the filling is completely dry, otherwise it'll be difficult to roll out the parathas.
To cook the parathas, put the rolled out disc on the hot pan, cook for 1/2 a minute, till the bottom side gets light brown spots, then flip it, apply some oil and flip it back and apply some oil on the other side, by this time the paratha would have got brown spots on that side, now flip it and cook on the other side and remove.
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8 comments:

  1. My fav too. For the kids I add cheese too. looks yum!

    ReplyDelete
  2. I would never get tired of Indian flatbread! They look heavenly, Hema.

    ReplyDelete
  3. Mushroom parathas look fantastic, Hema. Wonderful share.

    ReplyDelete
  4. Never tried this out ,looks very interesting

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