Mushroom Gobi Parantha Recipe

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Paranthas are delicious Indian bread variety. Made with whole wheat flour, this Indian bread is coated with ghee (clarified butter) and teamed up with vegetables and spicy gravies. You can also make stuffed paranthas using different ingredients just to make a filling main course bread. If you want to try a new stuffed parantha recipe, check out the procedure to make mushroom parantha. This parantha is stuffed with mushroom and vegetables like onions and cauliflower (gobi). Check out the yummy and easy to make mushroom parantha recipe.

Mushroom parantha recipe:

Preparation time: 30-45 minutes

Ingredients

• Button mushroom- 1 cup (chopped)
• Onion- 1 (chopped)
• Cauliflower - 250 gms
• Green chillies- 3-4 (minced)
• Ginger- 1 inch (chopped)
• Turmeric powder- 1tsp
• Red chilli powder- 1tsp
• Garam masala- ½ tsp
• Salt
• Ghee- for paranthas
• Oil- 1tbsp

For dough:

• Wheat flour/atta- 3 cups
• Water- 2 cups
• Salt- a pinch
• Ghee- 1tsp

Procedure

• Wash and cut the cauliflower florets. Grate the cauliflower florets finely and make a paste of it. Keep it aside in a bowl.
• Make a dough with the dough ingredients. Take atta in a large deep bowl; rinkle salt and add ghee. Then knead a soft dough using water. Keep aside.
• Heat oil in a skillet and saute the onions. Add grated mushroom, cauliflower, green chillies and ginger.
• Sprinkle salt and turmeric powder and let it cook on low flame for 10-15 minutes. Stir it occasionally.
• When the masala looks cooked and tender, add other spices namely red chilli powder and garam masala. Mix and cook for a minute.
• Take a spoon and taste a little bit of the masala. Check if salt is fine and the vegetables have been cooked or not. If cooked, put the pan off flame or else cook for few more minutes. Let it cool after its done.
• Take a small dough and roll into a roti. Grease the roti surface with little ghee and then spread the stuffing. Join the edges of the roti. Gently make a roll again. See that the roti doesn't tear off due to the pressure.
• Heat a tawa (griddle). Roast the parantha on both the sides. Keep flipping and spread ghee on both the sides. When the colour of the parantha becomes golden brown, pick up the parantha from tawa. Repeat the 7 point using the rest of the masala.

Mushroom stuffed parantha with gobi is ready to eat. You can have this with coriander chutney or vegetable gravy.