Cheesy Mushroom Paratha (Mushroom and Cheese stuffed Indian Flatbread)

Parathas are my all-time favorite Indian flat bread. My mom used to make these for me often when I was a kid and I could never say no to a fluffy, hot, yummy paratha straight from the tawa (flat griddle). The options for stuffing that could go into these yummy wheat bread are endless and mushroom with pepper-jack cheese stuffing is a new one that I successfully tested on my family at home. The Portobello mushrooms provides an earthy and almost meaty flavor while the pepper-jack cheese gives it a wonderfully rich creaminess with a touch of spice. This was an instant hit at home and I hope you enjoy it as well!

Makes 8 Parathas

Ingredients

For the mushroom cheese stuffing
4oz / 100 gm - Mushrooms, finely chopped (I used Baby Portobello)
1/4 Tsp - Chat Masala

1/8 Tsp - Jeera /Cumin powder

1/3 C - Pepper jack cheese (Refer notes)

1 Tsp - Oil
Salt

For the dough

2 1/2 C -Whole wheat flour / Atta (Chappati Flour)

1 Tsp - Oil

Warm Water or Warm Milk

Salt

Olive Oil Spray or Ghee

Directions

• To make the paratha dough, mix wheat flour with warm water/milk, salt and oil. Knead well. Let the dough rest for at least 10-15 mins
• Finely chop the mushrooms. Heat a non-stick skillet and add oil. Stir in the mushrooms and crushed garlic and cook until all the water from the mushroom evaporates.
• Add jeera/cumin powder, chat masala and salt and cook for another minute.
• Take the skillet off the fire and let the mushroom mixture cool.
• Add the grated cheese after the mushroom mixture cools
• Take some of the paratha dough (a little bigger than a golf ball) and roll it into a circle (about 3.5" width). Add 2 Tbsp of the mushroom-cheese mixture mix.
• Seal the dough back into a ball.
• Dust the work area with flour to make sure your parathas don't stick while rolling them. Keeping the sealed side down, put some flour on top of the dough and start rolling. Keep rotating the paratha after every stroke to get a perfectly round shape. Sometimes you might see air pockets while rolling but just pat that area down with your hands and continue to roll.
• Heat the Tawa or griddle and cook the paratha on both sides until its golden brown and just right. Take the paratha off the heat and spray some olive oil or ghee
• Serve hot with Raita and Pickle or your favorite curry

Notes and Tips

• You can use any cheese like Paneer/Cottage cheese, Cheddar, Swiss etc in place of Pepper jack cheese.
• Finely chop the mushrooms otherwise it will be difficult to roll the paratha.
• Add the cheese to the mushroom mixture after it cool or else the cheese will melt

Another Paratha recipe - Broccoli Aloo Paratha