Mushroom Paratha is a tasty twist on traditional Indian stuffed bread. I discovered this recipe when looking for new ways to use mushrooms, and it’s become a regular at my breakfast table. The earthiness of mushrooms combined with Indian spices creates a unique flavor that even kids love. It’s easier to make than you might think.
About the Recipe
This recipe takes basic paratha to the next level by adding a savory mushroom filling. The mushrooms are cooked with onions, garlic, and warming spices, then wrapped in whole wheat dough. When cooked on a hot griddle with ghee, the paratha becomes golden and crispy while staying tender inside.
Why You’ll Love This Recipe
First-time paratha makers will find this recipe easy to follow. The dough is forgiving, and the filling stays put while rolling. The best part? You can make extra and freeze them for later. These parathas are filling enough for a meal but work great as a side dish too. Plus, they’re a clever way to get mushroom-hesitant folks to enjoy this healthy ingredient.
Mushroom Paratha
Cooking Tips
– Keep the dough soft but not sticky for easy rolling
– Chop mushrooms finely to prevent tears in the dough
– Let the filling cool before stuffing
– Use medium heat to guarantee even cooking
– Don’t rush the cooking process – golden brown spots mean it’s ready
Serving and Storing Suggestions
Makes 8-10 parathas. Total prep and cooking time: 45 minutes. Serve hot with yogurt, pickle, or your favorite curry. Store cooled parathas in an airtight container in the fridge for 2-3 days. Reheat on a pan or microwave before serving.
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Nutrient Benefits
Mushrooms provide protein, vitamin D, and antioxidants. Whole wheat flour adds fiber and B vitamins. This recipe offers a good balance of carbs and proteins, making it a nutritious meal option. The spices used also have anti-inflammatory properties.
Mushroom Paratha
Ingredients
- 500 gms Wheat Flour
- 2 Onions (finely chopped)
- 3 Green Chillies (finely chopped)
- 2 cloves Garlic (finely chopped)
- 200 gms Mushrooms (finely chopped)
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tsp Black Pepper Powder
- 2 tbsp Oil
- Ghee as required
- Water as required
- Salt as per taste
Instructions
- Mix the wheat flour, salt and enough water in a bowl.
- Knead well to a thick, pliable dough (similar to a chapati dough).
- Heat oil in a pan over medium flame.
- Saute the onions, mushrooms, green chillies and garlic for 2 to 3 minutes.
- Add the masala powders and salt.
- Stir well and cook for another minute or two.
- Make small/medium balls of the dough and shape them into a cup.
- Add 1 or 2 tblsp of the mushroom mixture to the cup.
- Fold and shape into a ball again.
- Roll this into a slightly thick paratha.
- Heat a tawa over medium flame.
- Cook the prepared parathas on both sides, applying ghee around the edges.
- Remove and serve with pickle and curd.
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Frequently Asked Questions
Can I use button mushrooms for this recipe?
Yes. Button mushrooms work great. Just make sure to chop them finely and cook until they release their moisture. Any variety of mushrooms will work, but button mushrooms are most readily available and affordable.
How do I prevent the filling from coming out while rolling?
Seal the edges well when making the dough ball, use a light dusting of flour while rolling, and don’t overstuff. Start rolling from the center and work your way out gently. If some filling peeks through, it’s okay.
Can I make these ahead of time?
You can prepare both the dough and filling a day ahead and store them separately in the fridge. You can also freeze fully cooked parathas. Just layer them with wax paper and store in a freezer bag for up to a month.
1 comment
Have had the opportunity to try parathas with quite a few stuffings however Mushroom hasn’t been one of them. This is definitely one I’m putting on my list to try soon.