मशरूम परांठा | Mushroom Parantha | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Mushroom lovers, here's a parantha you cannot say no to. Try it.

MUSHROOM PARANTHA

Ingredients

¾ cup chopped shimeji mushrooms
¾ cup chopped Portobello mushrooms
¾ cup chopped button mushrooms
Readymade whole wheat flour dough as required
2 tbsps oil
1 tbsp chopped garlic
2 green chillies, chopped
2 medium onions, chopped
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp garam masala powder
½ tsp dried mango powder (amchur)
Salt to taste
2 tsps chopped fresh coriander
Whole wheat flour for dusting
Ghee as required
Yogurt for serving
Pickle for serving


Method

1. Heat oil in a nonstick pan. Add garlic, green chillies and sauté till garlic turns golden brown.
2. Add onion and sauté till translucent. Add shimeji, Portobello and button mushrooms and cook for 3-4 minutes.
3. Add turmeric powder, red chilli powder, garam masala powder, dried mango powder, salt, coriander and mix well.
4. Transfer in a plate and allow to cool.
5. Divide the whole wheat flour dough into equal portions and roll into balls. Make a cavity in the centre and stuff a generous portion of the mushroom stuffing in the centre. Gather the edges and seal properly. Dust some flour on surface and roll into a thick disk.
6. Heat a nonstick tawa. Place the prepared parantha and cook on medium heat till underside is done. Flip and cook on other side as well.
7. Drizzle some ghee and cook for a minute more on each side.
8. Serve hot with yogurt and pickle.

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