MUSHROOMS CORN PARATHAS (STUFFED INDIAN FLATBREAD)

Mushrooms Corn Parathas is a dish where nutrition is amalgamated with deliciousness! Parathas can be plain or stuffed. Parathas originated in North India and today are famous throughout the country, with Aaloo and Paneer Paratha being the most preferred ones.

In large cities today, one can find a large variety of different ready to eat parathas from plain as well as the stuffed varieties, of some good brands in the markets. These can be frozen and used as desired. Yes, and they are good and so useful at times when we are unable to prepare meals due to certain difficult circumstances that might arise suddenly, then whatever they might be!

Still, homemade ones do win hands down! Parathas are basically flatbreads which can be either plain or stuffed. The stuffings today are so innovative like the one I’m presenting here. Addition of cheese to the stuffing too is a new idea and if desired, it can be added to the paratha I have presented here!

For some more such delicious Parathas and some other flatbreads like Theplas, do take a look at the following recipes too….

  1. Beetroot Paratha
  2. Cheesy Paneer Paratha
  3. Paalak Paratha
  4. Paalak Paneer Paratha
  5. Aaloo Paratha
  6. Quick Aaloo Paratha
  7. Chatpata Lacchaa Parathaa
  8. Pudina Paratha
  9. Methi Thepla
  10. Doodhi Thepla

Here’s the recipe for the delicious Mushrooms Corn Parathas…

Prep Time : 30 min

Cooking Time : 2 min 30 sec/Paratha

Serves : 6 Parathas

Cup Used : 200 ml

INGREDIENTS :

For The Outer Covering :

  • 1 3/4 cup Whole Wheat Flour
  • 1 tsp Salt
  • 3 tbs Oil

For The Stuffing :

  • 2 cups Finely Chopped Button Mushrooms (200 gm)
  • 1 cup Finely Chopped Onions (1 Large Onion)
  • 1/3 cup Coarsely Crushed Boiled Sweet Corn
  • 1/4 cup Chopped Spring Onion Greens
  • 1 tsp Red Chilli Powder… To be adjusted as per preference
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Garam Masala Powder
  • Salt To Taste

METHOD :

  1. To make the Mushrooms Corn Parathas, knead the flour adding salt and oil into a medium soft dough, using water as required.
  2. Apply some oil on the prepared dough and set aside in a covered bowl for atleast half an hour.
  3. Rinse the mushrooms under clean water and chopped them finely.
  4. If desired you can peel off the thin layer on the surface of the mushrooms to do away with all the dirt. I adopt this method when necessary.
  5. Next, for the stuffing, heat a pan and add oil to it. Add the chopped onions and saute till translucent.
  6. Add the ginger garlic paste and saute further till it’s raw smell disappears.
  7. Add in the chopped mushrooms and saute till they are fully cooked and the water they release in the process has completely evaporated.
  8. To this, add the red chilli powder, boiled and coarsely crushed sweet corn, garam masala powder and salt to taste.
  9. Mix well and saute just for a few minutes more till the mixture comes together.
  10. Add the chopped spring onion greens, mix and swithch off the flame. Set it aside to cool slightly.
  11. To make the parathas, divide the dough into 6 equal parts and roll them into smooth balls.
  12. In the meantime, heat a griddle and keep some oil/homemade ghee ready for roasting
  13. Next, pick one dough ball and flatten it slightly. Dust it with some flour and roll it into a 5″ disc, keeping it’s edges slightly thinner than the centre.
  14. Divide the prepared mushroom filling too into 6 parts and place one part in the centre of the rolled dough.
  15. Bring the edges together with your fingers and press them together.
  16. Applying slight pressure with your fingers, flatten the stuffed dough ball and dust with flour.
  17. Lightly roll it into a circular paratha and roast on the hot griddle on medium heat till tiny bubbles appear on the top surface.
  18. Apply some oil/ghee on the top and flip it. Increase the heat to high and roast the flipped side till brown spots appear on that side.
  19. Apply some oil/ghee on the top surface and flip it again. Roast on high heat applying pressure on it’s edges with a spatula till the flipped side is done as well.
  20. Transfer this paratha onto a plate and apply some ghee or butter on it.
  21. Repeat these steps to prepare all the parathas.
  22. Serve these nutritious and absolutely delicious parathas with some Corriander Mint Green Chutney and dips of choice!
  23. Do serve hot piping Masala Chai alongside if serving for breakfast!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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