Mushroom Paratha

Enjoy this delicious twist to the Indian paratha!

Ingredients

For the dough:

1 cup whole wheat flour

1/2 tsp. salt

1 tsp. vegetable oil

For the stuffing:

1 lb. king trumpet mushrooms (grated)

1 medium onion (chopped)

4 cloves garlic (minced)

1/2 tsp. ground ginger

1 tsp. Cayenne pepper

1 tsp amchur (mango powder)

1 tsp. cumin (ground)

1/2 tsp. turmeric (ground)

1 tbs. besan (chickpea flour) as binder

Fresh cilantro

salt to taste

Make the dough by mixing the flour, salt, water and vegetable oil. Add enough water to make a firm but pliable dough. Cover with damp towel and let stand for 30 min.

For the stuffing in a pan heat up oil, then add onions and garlic and cook them until lightly brown. Add the spices, and grated mushrooms and cook until mushrooms are tender and liquid evaporated off. Remove from heat and add to mixing bowl. Mix in besan until consistency is good for forming a ball.

Using a rolling pin roll out a ball of dough on a floured surface. Add a ball of mushroom filling into the center, and fold edges of dough into the center to seal in filling. Dust top of paratha with flour and using a rolling pin gently roll out to form flat paratha.

Bring non stick pan up to heat on medium high, than place paratha in pan to cook. Brown on both sides than coat top with melted butter. Serve with plain yogurt and fresh cilantro.

Enjoy!