MASHROOM PARATHA

Ingredients

For The Dough

1 cup whole wheat flour (gehun ka atta)
1/2 tsp
1/2 tsp salt
1 tbsp
1 tbsp curds (dahi)

For The Filling

1 cup finely chopped mushrooms (khumbh)
salt
salt to taste
1/2 tsp
1/2 tsp coriander (dhania) powder
1/2 tsp
1/2 tsp cumin seeds (jeera) powder
1 tsp
1 tsp oil
1 tsp
1 tsp red chilli powder
1 tsp
1 tsp besan (bengal gram flour)

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
ghee
ghee for cooking

Recipe 

For the dough

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough warm water.

2. Cover with a wet muslin cloth and keep aside for 20 to 30 minutes.

3. Divide the dough into 8 equal portions and keep aside.

For the filling

1. Combine the mushrooms, salt, coriander powder and cumin seeds powder along with 2 tsp of water in a microwave safe bowl and microwave on high for 3 minutes or till cooked.

2. Remove and keep aside.

3. Heat the oil in a pan, add the mushrooms and red chilli powder, mix well and cook for 10 minutes, or till the mushrooms are cooked.

4. Sprinkle besan and saute for another 2 minutes.

5. Remove from the flame and keep aside to cool.

6. Divide the filling into 8 equal portions and keep aside.

How to proceed

1. Roll out a portion of the dough into a circle of 4” diameter.

2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.

3. Roll out again into a circle of 6” diameter, using little whole wheat flour.

4. Repeat the same to make 7 more parathas.

5. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.

6. Serve hot.