Mushroom Paratha - Indo Chinese style
This is a Simple Paratha recipe unusual from regular Indian Paratha’s. I’ve not used any indian spice for this Paratha.
Mushroom is a good source of vitamin D so for vegetarians like me do include mushrooms in your diet. Some do not like the flavour of mushroom but once you start to eat you will like it gradually.
But be careful some mushrooms aren't edible so buy only in Vegetable vendors or supermarkets.
Here is how we can make the Mushroom Paratha!
Wheat Flour / Atta – approx. 2 cup + more to dust
Salt to taste
Water as needed
Oil/Butter as needed to fry paratha
Oil – 1 tsp
Onion – 1 medium size chopped finely
Green Chillies – 1 chopped finely
Ginger – 1 tsp grated
Garlic – 1 tbsp chopped finely
Spring Onion – ½ cup chopped finely
Mushrooms – 200 grams chopped finely
Soya sauce- 1 tsp
Black Pepper Powder – 1 tsp
Red chilli sauce – 1 tsp
Tomato Ketchup – 3 tsp
Salt to taste
In a pan add 1 tsp oil add in ginger and garlic and sauté till raw smell is gone. Add in the onions and sauté till t turns golden brown, now add in the mushrooms and sauté it till mushrooms have cooked.
Now add red chilli sauce, soya sauce and tomato ketchaup, add salt as required.(make sure you taste check before adding salt as all the sauces have salt in it).
Just sauté it for 1 minute and add in the spring onions and mix well. Now switch off the flame and allow this mixture to cool.
When the mixture arrives at room temperature add in wheat flour and salt and keep mixing the dough.
Just a little water maybe requires as mushroom mixture already has moisture in it.
Knead the dough into a semi soft and pliable dough.
Allow it to rest for 10 minutes by covering a damp cloth.
After 10 minute make small balls(equal to 2 ping pong sized balls) Take one ball at a time and flatten it with your palm. Prep the surface you will roll the bread on by flouring it, and flour the rolling pin as well and dust the ball with flour and roll it into a flat round disk(just like we do for chapathi, but keep it slightly thick). Roll into a disc about six to seven inches in diameter.
Do the same for all the batter.
If you’ve rolled all the disks before frying the paratha please keep them covered with a kitchen towel so that the paratha’s do not dry out.
Heat a cast-iron or nonstick griddle. Roast the paratha until golden-brown spots appear on the underside, flip over and cook the other side. Brush a little butter or oil and remove the paratha’s from the griddle.
Serve it just like that or with tomato ketchup.
I’ve packed this in kids tiffin box and they’ve given a thumbs up! Now We have another snack box/Tiffin box recipe.
You can stuff the paratha with the mushroom filling but for this the mixture needs to be dry so you will need to sauté it until there’s no moisture left. But I wanted a quick recipe so I’ve mxed the mushroom mixture with the flour.
This tastes really good.
I’ve cut the paratha’s into 4 and added fry fruit and nut roll and some orange segments to make the box more interesting and healthy.
I add in the sauces/ dips in a steel bowl and cover it tightly with aluminium foil this way the sauce will not get mixed with the main dish.
For dry fruit and nut roll visit Here.