Mushroom Paratha
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
For the dough:
1 cup Vivatta Whole Wheat flour
2 teaspoon Oil
Water – as required
¼ teaspoon salt
For the filling:
20 medium sized button mushrooms, chopped
1 big sized onion, finely chopped
1 teaspoon cumin seeds/jeera
1 teaspoon garam masala
2 green chiles, finely chopped
1/4 teaspoon turmeric powder
2 tablespoon oil
Clarified butter/desi ghee for applying on the parathas
Procedure:
1) Take all the ingredients meant for dough and mix to make semi-soft dough. While adding water, add little at a time and keep mixing in the flour with your fingers till the proper dough consistency is reached. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.
For the filling:
2) Heat a kadai and add oil, when oil gets heated add cumin seeds and close the lid of the kadai.
3) After the cumin seeds crackle, add onion and fry till the onion turns pinkish.
4) Add chopped green chiles and stir.
5) Now add chopped mushrooms and mix well.
6 ) Close the kadai and let the mushroom get cooked for 15 Min’s.
7) Keep stirring in between to ensure that the mushrooms does not stick to the bottom of the kadai.
8) After the mushrooms gets cooked, add garam masala powder and turmeric powder and salt to taste and mix well.
9) Switch off the gas and let this cool a bit.
10) Make small equal sized balls out of the dough.
11) First flatten one dough ball into small round shape, remove and keep it on a separate plate.
12) Flatten another ball of dough into small round shape of equal size as the first one.
13) To this add 2 tablespoon of the mixture from kadai and spread it around. Do not spread it till the edges of the flattened dough. Keep ¼ inch space for sealing the edges.
14 )Now take the rolled out dough which is kept on separate plate and place it on top of the flattened dough with filling. Seal the sides. Sprinkle some flour on top of the sealed paratha.
15) Slowly roll the stuffed paratha with a rolling pin ( like how we do for chapatis) to ensure that the sealing is complete.
16) Heat a tava/griddle, add ghee and fry the mushroom stuffed paratha till they turn golden brown on both sides. Remove it from the tava and continue the process with the other dough and mushroom filling.
Note:
Serve it with pickle or curd.
You can try other paratha recipes here.
You can try other mushroom recipes by clicking here.
From rakshaskitchen.com