Mushroom Corn Paratha
Servings - 3 - 4
INGREDIENTS
Mushrooms - 120 grams
Sweet corns - 100 grams
Salt - 1/2 teaspoon
Wheat flour - 300 grams
Carom seeds - 1/4 teaspoon
Water - 200 milliliters
Cumin - 1/4 teaspoon
Black salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Dry mango powder - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Onions - 110 grams
Coriander - 2 1/2 teaspoons
Green chili - 1 tablespoon
Ghee - for brushing
PREPARATION
- Take a pan, add 120 grams mushrooms, 100 grams sweet corns and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1/2 teaspoon salt and mix it well.
- Cook for another 5 - 7 minutes on medium heat.
- Remove it from heat and keep aside.
- In a mixing bowl, add 300 grams wheat flour, 1/4 teaspoon carom seeds and mix it well.
- Add 200 milliliters water and knead it into a smooth soft dough.
- Rest the dough for 10 minutes.
- In a mixing bowl, add the cooked mushrooms and sweet corns, add 1/4 teaspoon cumin, 1/4 teaspoon black salt, 1/4 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/4 teaspoon black pepper, 1/4 teaspoon garam masala, 110 grams onions, 2 1/2 teaspoons coriander, 1 tablespoon green chili and mix all the ingredients well.
- Tuck the dough well and take a ball from it.
- Dust it with flour and flatten it with the help of a rolling pin.
- Add the prepared mixture on it and spread it evenly.
- Cover it with another dough roti and press it gently.
- Dust it with flour and flatten it with the help of a rolling pin.
- Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
- Flip it gently. Brush it with ghee.
- Flip it to the other side and brush the other side too.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat.
- Serve hot with pickle or curd.
