Mushroom paratha is a tasty Indian flatbread made with soft chapati dough and a flavorful mushroom filling. It is crispy on the outside, and soft on the inside, which makes it perfect for everyday breakfast, lunch or dinner. The spicy mushroom stuffing has a rich taste that pairs well with curd, pickle, butter, curries or can be enjoyed on its own.
Mushroom Paratha
This is a recipe which a viewer asked for. I have been holding this for so many month and finally I got a chance to make it out. I was totally surprised by the taste. It was so yummy that I am making it more often now. I made this for lunch one day and it was very filling.
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This is a great recipe to put in your kids lunch box. If you making for kids, remove the green chillies and reduce the pepper level as well. Since it is stuffed paratha it keeps soft for a long time. Plus you don’t need any side dish for this.
About Mushroom Paratha Recipe
Mushroom paratha is a healthy and tasty stuffed Indian flatbread made with a spiced mushroom filling. It is a great option for everyday breakfast, lunch or dinner.
If you’re tired of regular aloo paratha, then this recipe is a simple and delicious way to make something flavourful.
I started making this recipe as an easy way to introduce mushrooms to my kids and it quickly became a family favorite.
Now, it has become a staple in our house because it is simple, quick and incredibly delicious. Even those who don’t usually like mushrooms will enjoy this paratha.
At home, we love serving it with curd, pickles and curries, while kids often prefer it with ketchup or butter.
Similar Recipes
This version of paratha adds a tasty twist to regular paratha with a spiced mushroom stuffing. The mushrooms are cooked with onions, garlic, and every day basic spices, then stuffed into whole wheat dough.
When cooked on a hot pan with little oil or butter, the parathas will turn beautifully golden crispy on the outside and soft inside.
If you’re making stuffed paratha for the first time, this recipe is a great way to start. The dough is soft and the mushroom filling is simple to work with while rolling.
To make this mushroom paratha, I roll out one portion of dough, spread the mushroom filling evenly over it, and then cover it with
another rolled dough piece. This method helps seal the filling well and makes it easier to cook evenly.
You can even make a batch ahead of time and refrigerate them for later. These parathas are filling for a complete meal, but also taste great with sides like curd, pickle, curries or butter for a delicious meal.
Ingredients
- Wheat flour, salt, water : This wheat flour dough forms the base of the paratha.
- Oil : Oil is used for cooking the flavourful filling and also used to cook the paratha. Use any cooking oil of your choice like canola oil, vegetable oil, or use butter for rich flavour.
- Onion : Onions add mild sweetness and enhance the overall flavour of the filling.
- Green chillies : Green chillies add heat and spice. You can adjust the quantity or skip if serving for kids.
- Ginger and garlic : Ginger and garlic adds a strong flavour that makes the filling more delicious and aromatic.
- Spring onion : Spring onion adds a fresh taste that enhances the mushroom filling flavour.
- Mushroom : Mushrooms are the main ingredient used to make the filling. It has a meaty texture and absorbs the flavours of spices perfectly. You can use any variety of mushroom of your choice.
- Spice powder : Cumin powder, garam masala powder and black pepper powder are the main spices used to create an aromatic base of the filling.
Step by Step pictures
Make Paratha Dough
1)Take wheat flour in a bowl. I used only wheat flour, you can use half wheat and half maida.
2)Add in salt into the wheat flour.
3)Pour in water and 1 teaspoon of oil and knead to a soft dough. The dough has to be non sticky, soft and supple.
4)Once the dough is formed, cover and set aside for 30 minutes while you prepare the filling.
Mushroom Stuffing
5)Heat oil in a pan. Add in onions, green chillies. Saute this for a minute in the oil to remove the raw smell from it.
6)Add in crushed ginger and garlic into the oil and stir fry for another minute.
7)Now add in finely chopped mushrooms to the onions and stir fry on high for 6 to 8 minutes. The mushrooms will start to leave out some of the moisture and begin to dry up.
8)The excess moisture should be dried from the mushrooms so cook on high.
9)Add in cumin powder, salt, black pepper powder and stir fry into the mushrooms for a minute.
10)Add in finely chopped spring onions into the mushroom mixture.
11)Toss to combine.
12)Thats it, mushroom filling is ready to serve. Remove to a bowl and allow to cool completely.
Making Stuffed Paratha
13)Divide the dough into 12 equal portions.
14)Take 2 portion of the dough and roll it into a thin roti like this.
15)Now spoon some of the mushroom filling on top of the rolled roti and spread evenly.
16)Place another roti on top.
17)Seal the edges by pressing it with your fingers. Make sure when sealing no air pockets is formed inside the dough.
18)Now use a rolling pin to roll the paratha gently without giving any force to thin it out. So this the paratha is evenly rolled and the mushrooms is evenly pressed into the paratha.
Cooking Paratha
19)Place the paratha on a hot tawa. Let it cook on the bottom for 30 seconds or so. Apply oil or ghee on top of the paratha.
20)Flip over the paratha and cook on other side too. Apply oil or ghee on this side too. Let both sides cook until golden brown in colour.
21)Remove to a cutting board and cut into triangles.
22)Serve hot.
Expert Tips
Chop evenly : Chop the mushrooms very finely so they blend well with other ingredients and don’t peak through the dough while rolling.
Cooking mushroom : Always cook the mushroom filling until it is dry. This prevents the paratha from becoming soggy.
Cooling : Let the mushroom filling cool completely before stuffing it into the dough. This makes rolling easier and prevents the dough from tearing.
Cook on medium heat : Cook the paratha on medium heat for even cooking and to achieve perfect golden spots.
Rich taste : Use a little ghee or butter to cook the paratha. This enhances the flavour of the paratha and adds a rich aroma.
Storage : Store the leftover mushroom paratha in an airtight container. It stays well in the refrigerator for 2 to 3 days. Reheat them on a hot pan with a little oil, ghee or butter until warm and crisp again.
Serving : Serve this tasty mushroom paratha hot with curd, pickle, butter or with your favorite curries like paneer butter masala, sabzi for a delicious meal.
FAQ
Q. Why is my paratha breaking while rolling ?
This usually happens if the mushroom filling is too moist or chunky. Make sure to cook off excess water and chop the mushrooms very finely.
Q. Why do my parathas become hard ?
This usually happens when the dough is too hard or if it wasn’t kneaded soft and smooth. Resting the dough before rolling also helps make them soft.
Q. Can I adjust the spices in the filling ?
Yes, you can easily adjust the spice level of the filling according to your preference. You can reduce or increase the amount of spice powder, green chillies to keep it mild or spicier.
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Mushroom Paratha Recipe (Mushroom Stuffed Paratha)
Mushroom paratha is a tasty Indian flatbread made with soft chapati dough and a flavorful mushroom filling. It is crispy on the outside, and soft on the inside, which makes it perfect for everyday breakfast, lunch or dinner. The spicy mushroom stuffing has a rich taste that pairs well with curd, pickle, butter, curries or can be enjoyed on its own.
Nutrition
Nutrition Facts
Mushroom Paratha Recipe (Mushroom Stuffed Paratha)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
