Mushroom Paratha is a different but delicious way to enjoy this popular Indian flatbread. A whole wheat wrapper is stuffed with a spicy mushroom-onion mixture, then roasted on the griddle.
A paratha is one of my favorite ways to get vegetables and grains in a single dish. While an aloo paratha is the most common version of this north Indian dish, a cauliflower paratha a radish paratha, a sweet potato paratha, and even a tofu paratha are all arguably healthier options.
I created this unique mushroom paratha because I love mushrooms and could eat them for every meal.
Mushrooms tend to express a lot of water, so a key step to ensuring your parathas are a success is to remove every trace of moisture from the stuffing. Also, a paratha stuffing should be soft and pliable and as smooth as possible -- any big, hard lumps will cause tears in the paratha when you roll it.
The mushrooms give these parathas a pretty black color. I roll the parathas really thin because they just taste better that way.
More Indian mushroom recipes
Recipe card
Mushroom Paratha
Ingredients
For the paratha dough
- ¾ cup whole wheat flour
- ¼ teaspoon salt
- 1 teaspoon avocado oil or any neutral oil
- Water
For the mushroom stuffing
- 8 ounces cremini mushrooms or button mushrooms (use button if you prefer. Your stuffing will be lighter in color, grated)
- 1 medium onion (grated)
- 5 cloves garlic (minced)
- 1-inch knob ginger (grated)
- 1 teaspoon cayenne
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon aamchur (mango powder)
- 1 heaping tbsp besan (chickpea flour)
- Salt to taste
- ¼ cup cilantro (finely chopped)
- 1 teaspoon avocado oil or any neutral oil
Instructions
- Make the dough:
- Mix the flour, salt and oil. Add enough water and knead to make a stiff but pliable dough. Set aside for at least 30 minutes.
- Make the filling:
- Heat the oil. Add the grated onions, ginger and garlic. Add some salt and stir-fry the onions until they start to turn a light golden-brown.
- Add the cayenne, cumin, turmeric and aamchur and saute for a minute.
- Add the mushrooms and cook, stirring frequently, until the mixture is quite dry. Add the besan and salt to taste and stir-fry another two minutes or until there is no visible moisture. The mushroom mixture will hold together when you ball it up.
- To put together the parathas. divide the dough into four pieces.
- Roll each into a smooth ball.
- Take one ball and flatten it with your fingers. Prep the surface you will roll the bread on by flouring it, and flour the rolling pin as well.
- Roll the dough into a disc about four inches in diameter.
- Take one-fourth of the mushroom mixture and make a ball. Place it in the center of the disc of dough.
- Gather the corners of the dough on top, like a dumpling. Seal at the top, roll into a ball, and flour the top and bottom.
- Roll into a disc about six to seven inches in diameter.
- Heat a cast-iron or nonstick griddle. Roast the paratha until golden-brown spots appear on the underside, flip over and cook the other side. Spray a little oil for an extra-crispy paratha.
- Serve hot.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Shruti says
A wonderful variety of paratha, I must say! I'm definitely going to give it a try... Well, it's my 1st visit to your space and I simply loved exploring it! Happy to connect... See you sometime @ 🙂
Priya says
Never thought of stuffing mushrooms in paratha, looks fabulous..
Fawn @ Cowen Park Kitchen says
I'm curious to know if you sift your flour first as I've read that actual Indian chapati/paratha flour is a finer sift wholemeal flour with higher protein (my whole wheat flour is pretty bran-ful!)
Vaishali says
Hi Fawn, I use a whole-wheat atta flour from Costco and it doesn't need any sifting. Neither is the Golden Temple brand that's available in Indian grocery stores. You can also use white whole wheat, available at Whole Foods.
Fawn @ Cowen Park Kitchen says
Ah, thanks, I will try white whole wheat. I've used that a lot in baked goods but that makes sense for parathas.
julia says
This sounds incredible - I can't wait to try it!
Vaishali says
Thanks, Julia!
mary says
Hi V. What is that red sauce in the photo next to those very sexy Parathas?
Vaishali says
Hi Mary, that's some leftover sauce from My Dad's Not-Mutton Mushroom Curry. Here's the fat-free version. https://holycowvegan.net/my-dads-not-mutton-mushroom-curry/
sheela says
Uhmm not a fan of mushrooms but my husband loves it. Maybe, I should give it a try.
Any tips that you could share to make vegetable parathas?
I tried a while ago and it was a mess:((
Just had my leftover cauliflower pasta from yesterday's dinner, feeling good after my lunch:)
Remembered you so thought must drop a quick line and I see another new recipe...
Happy Monday!
Sheela
Vaishali says
Hi Sheela, the mushrooms don't taste too mushroomy in this, because they are grated so fine and combined with the spices. If you do try, let me know what you think! About your vegetable parathas question, what vegetable did you use? The key to any paratha stuffing is to get your stuffing really dry because when you leave moisture in the paratha becomes impossible to roll out.
Sheela says
Hey Vaishali, Thanks for your response.
I tried mixed vegetable paratha. Not quite sure why did I try such a challenging one when I know that,I am an amateur cook...Nevertheless, excellent in identifying and dreaming of making yummy recipes:))))
My mixed vegetable paratha filling included aloo, carrots,peas and coriander.
Boring Tuesday:(
Sheela
Vaishali says
Hi Sheela, That sounds delicious, though. And the best way to learn cooking is by trial and error. 🙂 Ah, the stories my kitchen (and Desi) could tell you of all the failures I've had, and the inedible dinners I've made.
I am guessing that with your filling, you boiled the veggies separately and then mashed and didn't cook afterwards? That would have kept some of the moisture in, esp from the peas.
Boring Tuesday indeed-- Saturday's so far. But we know it's coming! 🙂
Lisa H says
Oh, WOW! My family loves Indian food. I enjoy it because of all the different spices. Since cooking Indian meals is a bit time consuming, I prepare large batches to freeze for future dinners on nights my teenagers have little time to eat. I haven't tried making any Indian breads, so this will be a fun introduction. Thank you!
Vaishali says
Thanks, Lisa, and parathas can be frozen too. Layer them with wax paper so they don't stick together, thaw before using, and reheat on a griddle. Enjoy! 🙂
Rosalie Livingstone says
Hi Vaishali, just to let you know I have begun following your blog and I love it. I love Indian food, but my Indian cooking has always been really pretty awful, even though I am an otherwise good cook. I have made a couple of recipes from your blog that are just wonderful. These parathas look great. Adding them to my list.
Vaishali says
Hi Rosalie, welcome to the blog, and thanks for your kind words! I took a peek at your blog and your recipes look awesome. The Turkish eggplant made my stomach growl with hunger. 🙂 Thanks for trying out my recipes, and letting me know! And hope you will enjoy the parathas as much as we did. 🙂
marystestkitchen says
*SAVED* to my bookmarks. I would LOVE to eat Indian food everyday too! This looks great; I love love love mushrooms so much too.
Vaishali says
Thanks, Mary, I hope you will try it. I love love love mushrooms too. 🙂