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Mushroom Paratha
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5 from 1 vote

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Bread
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: Mushroom Paratha
Servings: 4 parathas
Calories: 133kcal


For the paratha dough

  • ¾ cup whole wheat flour
  • ¼ tsp salt
  • 1 tsp 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 tsp cayenne pepper
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp aamchur (mango powder)
  • 1 heaping tbsp besan (chickpea flour)
  • Salt to taste
  • ¼ cup cilantro (finely chopped)
  • 1 tsp vegetable oil


  • 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.


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