Stuffed mushroom paratha is a healthy homemade paratha made with spicy stuffed mushrooms. This Indian paratha with mushrooms can be made for breakfast, lunch or dinner. This easy paratha for breakfast is a must try recipe specially when you are bored of eating the same aloo paratha or plain paratha every day.

I prefer making paratha recipe for the weekend breakfast as it needs slightly more time to prepare. We love to have paratha with yogurt or curd and pickle. The kid loves to have it with ketchup.

The method I used to make mushroom ka paratha is to roll one dough ball, spread the mushroom filling and place another flattened dough ball on top of the mushroom filling. Then seal the sides. You can try the stuffing method where we stuff like a modak.

Other paratha recipes:

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Ingredients to make mushroom stuffed paratha:

For the dough: Whole wheat flour, cooking oil, salt and water are used for making the dough for making the mushroom stuffed paratha.

For the paratha with mushroom filling:

Mushroom: Use fresh button mushroom in this paratha recipe.
Spices: Cumin seeds/jeera, garam masala and turmeric powder are the spices used for the mushroom filling recipe.
Chillies: Green chillies are used as a filling in this recipe.

How to make paratha with mushroom stuffing:

Take all the ingredients meant for dough and mix to make semi-soft dough. While adding water, add little at a time and keep mixing in the flour with your fingers till the proper dough consistency is reached. Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.

For the filling:

Heat a nonstick pan and add oil, when oil gets heated add cumin seeds and close the lid of the pan.
After the cumin seeds crackle, add onion and fry till the onion turns pinkish.
Add chopped green chilies and stir.
Now add chopped mushrooms and mix well.
Close the nonstick pan and let the mushroom get cooked for 15 minutes.
Keep stirring in between to ensure that the mushrooms does not stick to the bottom of the nonstick pan .
After the mushrooms gets cooked, add garam masala powder, turmeric powder and salt to taste and mix well.
Switch off the gas/heat and let this cool a bit.

For making the paratha:

Make small equal sized balls out of the dough.
First flatten one dough ball into round shape for 6 inches diameter, remove and keep it on a separate plate.
Flatten another ball of dough into round shape of equal size (6 inches) as the first one.
Add 2 tablespoon of the mushroom filling from nonstick pan and spread it on the flattened dough. Do not spread it till the edges of the flattened dough. Keep ¼ inch space for sealing the edges.

Now take the rolled-out dough which is kept on separate plate and place it on top of the flattened dough with filling. Seal the sides. Sprinkle some flour on top of the sealed paratha.
Slowly roll the stuffed paratha with a rolling pin (like how we do for chapatis) to ensure that the sealing is complete. Do not apply too much pressure while rolling the stuffed paratha.
Heat a tava/griddle, add ghee and fry the mushroom stuffed paratha till they turn golden brown on both sides. Remove it from the tava and continue the process with the other dough and mushroom filling.

Other mushroom recipes:

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