• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Indian Vegan Recipes

    Mushroom Paratha

    Posted: May 12, 2014 ยท Updated: Nov 7, 2021

    Jump to Recipe Pin Recipe

    My Mushroom Paratha is a different way to enjoy this delicious and popular Indian flatbread. A whole wheat wrapper is stuffed with a spicy mushroom-onion mixture, then roasted on the griddle.

    Mushroom Paratha - holycowvegan.net

    One of my favorite times of the day is opening up emails you send me, and over the weekend I got this message from a reader, Ruth.  "I could eat Indian food every day - both northern and southern," wrote Ruth who learned to cook from Indian friends. "So please post more Indian recipes."

    I looked through the past few weeks of my blog and realized that I have posted more Italian than Indian recipes recently. Not so strange, when you consider the fact that it's easy to throw together a great one-pot meal with a pasta, especially if you add a protein component. All you need is a salad and dinner's on the table. Or in the brown bag.

    Overhead shot of mushroom parathas in two white plates with a curry on the side.

    But like Ruth, I could eat Indian food every day. And I often do. But because Indian meals can be more elaborate than a one-pot recipe -- you need rice or roti, a subzi (a cooked vegetable side), and a dal or a curry -- it's not always easy to get a quick and complete Indian meal on the fly. That's why I often tend to combine components when I can so I have one less thing to make.

    A paratha is one of my favorite ways to get vegetables and grains in a single dish. Most of you know what a paratha is -- it's a flatbread stuffed with a vegetable and you can use almost any vegetable, really. While an Aloo Paratha is the most common, a cauliflower paratha a radish paratha, a sweet potato paratha, and even a tofu paratha are all arguably healthier options.

    This time, I decided to stuff my paratha with mushrooms. Until a few years back mushrooms were not a common ingredient in Indian cooking. When I was a child, my father would sometimes get them on a trip down south to the city he grew up in -- Belgaum-- bringing them with him on the plane or train to Bombay. Those mushrooms, foraged from the wild, would be brown and juicy and meaty and my mom would cook them up in a spicy, exquisite curry.

    Just a few years later, button mushrooms became easily available in little plastic packets in grocery stores and you could buy them almost anywhere in the city. Today, despite the reluctance some vegetarians in India exhibit toward this wonderful vegetable because of its meaty taste, mushrooms are a staple of Indian cuisine.

    I love mushrooms-- crimini, button, shiitake, portabellas, oyster, whatever-- I could eat them just about any time. So I knew, even before I started, that these parathas were going to be amazing. And they were.

    Mushrooms tend to express a lot of water, so one 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. So be sure to follow instructions closely because every step I take, I take for a reason.

    I loved the look of this mushroom paratha too. The mushrooms give a pretty black color, which makes the parathas look quite unique. I roll my parathas really thin because that's how Desi and I like them. They just taste better that way.

    Here's the recipe for mushroom paratha.  Enjoy!

    Photo of mushroom parathas stacked on a plate.

    More Indian paratha recipes

    • Aloo Paratha
    • Cauliflower-stuffed Paratha (gobi paratha)
    • Tofu Paratha
    • Mooli Paratha
    • Khasta Paratha
    Mushroom Paratha

    Mushroom Paratha

    My Mushroom Paratha is a different way to enjoy this delicious and popular Indian flatbread. A whole wheat wrapper is stuffed with a spicy mushroom-onion mixture, then roasted on the griddle.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Bread
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Keyword: Mushroom Paratha
    Prep Time: 20 mins
    Cook Time: 15 mins
    Total Time: 35 mins
    Servings: 4 parathas
    Calories: 133kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    For the paratha dough

    • ยพ cup whole wheat flour
    • ยผ teaspoon salt
    • 1 teaspoon vegetable oil
    • Water

    For the mushroom stuffing

    • 8 ounces crimini mushrooms (use button if you prefer. Your stuffing will be lighter in color, grated)
    • 1 medium onion (grated)
    • 5 cloves garlic (minced)
    • 1- inch kno ginger (grated)
    • 1 teaspoon cayenne pepper
    • ยฝ teaspoon turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon aamchur (mango powder)
    • 1 heaping tbsp besan (chickpea flour)
    • Salt to taste
    • ยผ cup cilantro (finely chopped)
    • 1 teaspoon vegetable oil
    Prevent your screen from going dark

    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

    Serving: 1paratha | Calories: 133kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Potassium: 426mg | Fiber: 4g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Pasta Gratin with a Cauliflower Chickpea Sauce
    Vegan Sundried Tomato Quiche »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Shruti

      May 18, 2014 at 8:29 pm

      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 @ ๐Ÿ™‚

      Reply
    2. Priya

      May 13, 2014 at 11:50 am

      Never thought of stuffing mushrooms in paratha, looks fabulous..

      Reply
    3. Fawn @ Cowen Park Kitchen

      May 12, 2014 at 6:24 pm

      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!)

      Reply
      • Vaishali

        May 12, 2014 at 7:04 pm

        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.

        Reply
        • Fawn @ Cowen Park Kitchen

          May 15, 2014 at 12:18 am

          Ah, thanks, I will try white whole wheat. I've used that a lot in baked goods but that makes sense for parathas.

          Reply
    4. julia

      May 12, 2014 at 6:17 pm

      This sounds incredible - I can't wait to try it!

      Reply
      • Vaishali

        May 12, 2014 at 7:04 pm

        Thanks, Julia!

        Reply
    5. mary

      May 12, 2014 at 3:57 pm

      Hi V. What is that red sauce in the photo next to those very sexy Parathas?

      Reply
      • Vaishali

        May 12, 2014 at 4:05 pm

        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/

        Reply
    6. sheela

      May 12, 2014 at 1:15 pm

      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

      Reply
      • Vaishali

        May 12, 2014 at 1:19 pm

        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.

        Reply
        • Sheela

          May 13, 2014 at 2:17 pm

          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

          Reply
          • Vaishali

            May 13, 2014 at 3:57 pm

            Hi Sheela, That sounds delicious, though. And the best way to learn cooking is by trial and error. ๐Ÿ™‚ 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! ๐Ÿ™‚

            Reply
    7. Lisa H

      May 12, 2014 at 10:23 am

      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!

      Reply
      • Vaishali

        May 12, 2014 at 12:21 pm

        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! ๐Ÿ™‚

        Reply
    8. Rosalie Livingstone

      May 12, 2014 at 9:50 am

      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.

      Reply
      • Vaishali

        May 12, 2014 at 12:24 pm

        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. ๐Ÿ™‚ Thanks for trying out my recipes, and letting me know! And hope you will enjoy the parathas as much as we did. ๐Ÿ™‚

        Reply
    9. marystestkitchen

      May 12, 2014 at 8:45 am

      *SAVED* to my bookmarks. I would LOVE to eat Indian food everyday too! This looks great; I love love love mushrooms so much too.

      Reply
      • Vaishali

        May 12, 2014 at 12:24 pm

        Thanks, Mary, I hope you will try it. I love love love mushrooms too. ๐Ÿ™‚

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan