Mushroom stuffed flat bread (Mushroom Paratha)

I had leftover mushrooms in the fridge and wasn't sure what to make with them. Wasn't keen on eating rice, so mushroom rice was off the menu, no mood for pasta and hence settled for making Roti with mushroom curry. Then we were struck by the fact that we have never heard of mushroom paratha's and don't remember ever reading about mushroom paratha's in any restaurant menu. Hence, decided to give it a shot. 


We enjoyed gobbling up these paratha's as much as we enjoyed creating the dish. Trust me you will enjoy it too.. if you love mushrooms. The best part is, it doesn't need any accompaniments. It can be enjoyed on its own. We had ours on its own.

Ingredients:
Whole wheat flour1 cup
Mushroom2 cups
Oil3 tbsp
Onion1 medium
Soy sauce1 tbsp
SaltTo taste
Water1/2 cup

Method:
  1. Knead the dough: Mix wheat flour and salt in a bowl. Then add the water slowly and knead to a dough consistency. Once the dough is formed, pour one tbsp of oil over the dough and allow it to rest while making the mushroom filling. 
  2. Prep the Vegetables: Chop the onion and mushroom finely.
  3. Cook the mushroom filling: Heat the remaining oil in a pan and saute the onion. Once the onion turns translucent, add the mushrooms and soy sauce. Saute till the mushrooms leave out water and cook thoroughly. Allow the filling to completely cool before rolling out the paratha.
  4. Roll the paratha: Make lemon sized balls from the dough and flatten it in your palm. Fill 1 heaped tbsp of mushroom mixture into the dough leaving around 1 cm of dough around the circumference empty. Then bring all the edges together and make a ball. Flatten by pressing the top of the stuffed ball lightly making sure that the filling doesn't come out. Dust your work surface with flour and roll out the stuffed dough ball flat using a rolling pin.
  5. Cook the paratha: Heat a flat pan and brush it lightly with oil. Then add the rolled paratha over it a cook for around 30 seconds before flipping it to the other side. Cook the paratha till you see it turning light brown across and there are some darker brown spots on it. Brush the paratha lightly with oil before flipping it if required. 
  6. Serve the paratha's hot as is or with some curd and pickle. 

Notes:
  1. Make sure the stuffing has cooled down before it is filled into the paratha to avoid the paratha from becoming damp and sticky. This will make the paratha difficult to roll out and the filling will start coming out.
  2. Keeping rotating the paratha while rolling it to ensure that it evenly flattens across. This will also help to spread the filling across the paratha evenly. 
  3. The paratha's will be thick as they are stuffed. Do not try to roll them very thin. 
  4. While rolling, if the paratha's stick to the work surface, dust the work surface. 


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