Mushroom Paratha

In the below recipe, I have used Vivatta whole wheat flour which I purchased from BigBasket. Since it was raining heavily I was unable to step out to the grocery store. So I purchased my groceries online just by sitting at home.

Vivatta Atta is premium quality whole wheat atta made using premium Sharbati wheat blend, wheat grains which are sourced from Madhya Pradesh and Rajasthan. The grains are chakki-ground in traditional fashion after 3 times of intensive cleaning in state-of-art plant with latest Swiss technology, completely automated process under hygienic handling and packaging. (Source: http://bigbasket.com/pd/40021587/vivatta-atta-chakki-fresh-10-kg-pouch/)

Ingredients:                                          Prep. Time: 60 Min’s, Serves: 4

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 chilies, 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 chilies 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.

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.