Mushroom Parata

I love parata and I love mushrooms, I always consume mushrooms as a stir fried side dish, or on pizza, sandwich, soup, curry and biryani. But I always wanted to try how it tastes when stuffed in parata. I tried and succeeded. So here i share my recipe.

Preparation : 5 min

Cooking : 15 to 20 mins

Serves : 1

Ingredients :

Mushrooms : 150 gms

Onions : diced 1 tbspn

Mustard seeds : 1/4 spn

Jeera seeds : 1/4 spn

Turmeric : 1/2 spn

Ginger garlic paste : 1/4 spn

Green Chilly : 1 thinly sliced

Salt as per your taste

Red chilly powder : 1 tbsp or as per your taste.

Coriander powder : 1/2 tspn

Jeera powder : 1/2 tspn.

Coriander leaves : few chopped.

whole wheat dough properly kneaded for parata.

Method:

• Dice mushrooms and shred them in mixer or you can very thinly slice them. I choose to shred them in mixer to quick up the process.
• Heat oil in a pan, add mustard seeds, jeera seeds. Let it splutter, Add onions, green chilly and saute. Add little salt.
• Once onions become soft, add ginger garlic past and turmeric.
• Let it cook. Add 2 spoons of water if onions are sticking to the pan.
• Now add shredded mushrooms, salt as per your taste, red chilly powder, jeera powder, coriander powder. Saute and close the lid. Mushroom releases enough water to cook with lid closed.
• After 3 or 4 mins Saute them until water leaves the mushroom. You need to get dry consistency.
• Once water is evaporated from mushroom add coriander leaves, saute and turn off the flame.
• Let the mixture cool down at room temperature.
• Now take big lemon size dough, flatten it in your palm, put some mushroom mixture in the middle of the dough and close the ends gently.
• Now press the dough gently using your palm and roll them out using rolling pin.
• If your mixture is dry enough, it wont come out of the dough easily.
• Roll out parata gently.
• Now heat a tawa and place parata on it. Cook it on both sides on high flame for 30 to 40 secs on each side.
• Serve it hot with butter.