Multilayer Mushroom Paratha Recipe
Parathas are the Indian version of the flatbread. They are thicker than chapattis, and especially popular in North India. It is very common to add a stuffing to these parathas, as it ensures a satisfying breakfast. In this recipe, I have used mushroom as the filling. The juicy mushrooms and the crispy parathas form an excellent combo and taste absolutely mind-blowing.
For the paratha dough, I have used all-purpose flour (maida).Wheat flour (atta) can also be combined with maida. Soft dough is obtained by adding some water; it should be easy to work with. This dough is rolled into thin, round chapattis and cooked on low flame to give golden-brown colour. For the filling, sautéed onions (pyaaz) and garlic (lahsan) have also been used along with mushroom to make the paratha crunchier and more flavourful. Chopped capsicum (Shimla mirch) has been added along with some spices. These spices can be added according to taste. This mixture is cooked in soya sauce, which has a pleasant savoury taste. The chapatti is dipped in a beaten egg (anda) mixture or maida batter and cooked for some time. This is topped by a handful of stuffing, which in turn is covered with another chapatti dipped in the beaten egg mixture. This process is repeated and covered with chapatti as the top-most layer. It is cooked on low flame, and cooking takes more time due to the many layers.
Multilayer Mushroom Parathas can be cut into small pieces and be served with chutney or tomato ketchup. They taste out of this world when topped with some butter.
How to make Multilayer Mushroom Paratha
|All purpose flour (maida)||2 cups|
|Salt (namak)||to taste|
|Clarified butter (ghee)||3 table spoon|
|Mushrooms, Chopped||2 cups|
|Capsicum (shimla) chopped||¼ cup|
|Onion (pyaj), finely chopped||4 table spoons|
|Garlic (lahsan), finely chopped||2 table spoons|
|Green coriander (hara dhaniya), chopped||4 table spoon|
|Soya sauce||1 tea spoon|
|Salt (namak)||to taste|
|Black pepper (kali mirch)||1 tea spoon|
|Vegetable oil||½ tea spoon|
|Vegetable oil||for cooking|
|Egg white||of two eggs|
|All purpose flour (dilute batter)||3-4 table spoon|
- 1. Sieve flour and salt together.
- 2. Make a well in between the floor and pour ghee in it.
- 3. Add water, knead properly and make soft dough.
- 4. Cover it with muslin cloth and keep it aside for 30 minutes.
- 5. Now divide the dough into 5 parts.
- 6. Roll each ball thinly on a floured surface, using a rolling pin and make thin roundel shaped chapattis.
- 7. Now lightly cook it on low flame and keep aside.
- 1. Heat little oil in a wok and put onion and garlic and sauté it for sometimes.
- 2. Now add chopped mushrooms in this mixture and cook it well.
- 3. Add capsicum, red chili, black pepper, soya sauce, and salt in the mixture and stir thoroughly.
- 4. Cook it for 5 minutes and now put the flame off and let the mixture be cool for 10- 15 minutes.
How to proceed
- 1. Beat egg white and keep aside. (if you don’t want to use egg make a thin batter of all purpose flour and keep aside).
- 2. Now heat a pan and add some oil.
- 3. Now dip one chapatti in egg batter (or all purpose flour batter) and put it on pan.
- 4. Let it cook for one minute and then sprinkle 2 table spoons of stuffing on it and spread it.
- 5. Now dip another chapatti in egg (or all purpose flour) and place it over stuffing.
- 6. Again spread the stuffing and place another chapatti.
- 7. Repeat the process with 4 chapatis and in last cover it with egg (or all purpose flour) dipped chapatti.
- 8. Add little oil and cook it from both sides on very low flame. (Cooking will take some time as it is multilayered paratha).
- 9. Cut it into pieces and serve.