Paratha is a famous breakfast favorite here in North India. I love having it with butter, curd, chutney, or pickle. There are so many varieties of paratha, from the popular aloo paratha and winter-special gobhi paratha to muli paratha, paneer paratha, and many more. The variety is almost endless!
Today, Iโm sharing one of my kitchen experiments: Mushroom Peas Paratha Recipe. I combined mushrooms and peas to create a flavorful twist on the traditional paratha. I hope you enjoy this version as much as I do. If you enjoy homemade parathas, you can also try my Lachha Paratha Recipe.
Make this delicious Mushroom Peas Paratha Recipe for breakfast and share your experience with me in the comment box. I love hearing from my readers.
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Mushroom Peas Paratha
Course: Bread, Breakfast, Roti / Paratha, Veg FoodCuisine: Indian8
servings20
minutes20
minutes122
kcal40
minutesIts a great to start a day with this tummy full yummy Mushroom Peas Paratha as a breakfast meal.
Ingredients
Mushroom – 3-4
Peas (เคฎเคเคฐ เคเฅ เคฆเคพเคจเฅ) – handful
Whole wheat flour (เคเฅเคนเฅเค เคเคพ เคเคเคพ) – 2 cups
Chat masala – 1 tsp.
Ghee (เคเฅ) to tawa fry.
Oil (เคคเฅเคฒ) – 1/2 tsp.
Water (เคชเคพเคจเฅ) as much required.
Salt to taste.
Directions
- Steam peas (เคฎเคเคฐ เคเฅ เคฆเคพเคจเฅ) until they become soften.
- Finely chop mushroom.
- Make smooth dough of whole wheat flour (เคเฅเคนเฅเค เคเคพ เคเคเคพ) by mixing pinch of salt and oil. Cover with kitchen cloth and keep aside.
- Mix steamed peas (เคฎเคเคฐ เคเฅ เคฆเคพเคจเฅ), chopped mushroom with chat masala and salt to taste. Keep aside.
- Now take dough, and divide it into 8 equal parts.
- Wet your palm with oil and take 1 part of dough and roll the dough in balls, press in between your palm. Stuff it with mushroom-peas mix mesh; again make a ball with your hand and little press between your palm. Roll the dough flatten into round not to think or thin puri with rolling board and rolling pin. Do this for all 8 parts of dough. If require sprinkle some oil in your rolling board, so paratha will not stuck in rolling board or rolling pin.
- Heat tawa, put one raw paratha on this hot tawa. Cook it until golden brown spots appear on bottom side, flip and apply some ghee (เคเฅ), flip and apply some ghee (เคเฅ) on other side too. Cook for 1-2 minutes flip several times in-between. Do it with every raw paratha.
- Serve hot with curd or chutney or some pickle; as you like.
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