Mushroom Keema Paratha
Mushroom Keema Paratha – spicy cheesy mushroom keema paratha with crunchy onions & peppers along with fresh cilantro and mint!
Paratha is one of those Indian foods that is always so comforting and satisfying. Paratha is a very broad term. There are so many different type of paratha you could have. Some with just dough, some with stuffing inside rotis, some with herbs/vegetables/spices mixed inside the dough it self. Parathas are cooked with either oil or ghee.
There are vegetarian and non-vegetarian versions. I have been vegetarian my whole life. Hence I try vegetarian versions of some well known non-vegetarian recipes. For example, this Keema Paratha!! Keema paratha that is vegetarian, the stuffing is made with mushrooms and bunch of spices. The Mushroom Keema itself is so versatile, you can use it many different ways!! Clearly this Paratha is one way of using that delicious vegetarian keema. I also use it as curry by making it runny and adding peas to it. Couple of recipes I already have on the blog that uses this keema. MUSHROOM KEEMA CUTLET and MUSHROOM KEEMA GRILLED CHEESE are two that have been loved by so many already. You must try them!!
This paratha stuffing has Mushroom Keema along with cheese, crunchy onions, peppers, fresh cilantro and mint! I cannot tell you the flavors this stuffing has, it is beyond words!! You would have yo try to yourself to truly experience it!! Stuffing paratha can get a bit tricky. Many times the filling just falls out. But do not worry, I got you with extremely detailed step by step recipe below. And also a video showing how I stuff my paratha and roll them!!
If you a paratha lover like me, I urge you to try this delicious Mushroom Keema Paratha. I also have CHEESY HARIYALI ALOO PARATHA and CHEESY SCALLION PARATHA which are just as good as this one!! If you end up trying any of these parathas or simply just Mushroom Keema, I would love to hear your feedback either in the comments below or on Instagram @myvegetarianroots.
Happy & Healthy Eating!!
Mushroom Keema Paratha
Ingredients
Paratha Filling
Mushroom Keema (follow the linked recipe)
- 1 cup Shredded Amul Cheese
- ⅓ cup Chopped Cilantro
- 2 tbsp Finely Chopped Fresh Mint
- ⅓ cup Finely Chopped Onions
- ⅓ cup Finely Chopped Green Peppers
Parathe Dough
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour more for rolling the paratha
- ¾ tsp Salt
- 1 tsp Cumin Powder
- 3 tbsp Oil more for cooking the paratha
- ¼ tsp baking Powder
- 1 tsp Honey
- ½ cup Warm Milk
- ⅓ cup Warm Water more or less to get soft dough consistency
Minty Yogurt Sauce
- ¼ cup Cilantro
- ¼ cup Mint
- 5 Scallions green part
- ½ tsp Roasted Cumin Powder
- ½ tsp Salt
- 1 clove Garlic
- ½ cup Plain Greek Yogurt
- ¼ cup Sour Cream
- ½ Jalapeño 1 whole if preferred spicy
Instructions
Make the Dough
- Mix whole wheat flour, all purpose flour, salt, cumin powder, baking powder and 2 tbsp of oil. Mix well so oil is well distributed amongst the flour.
- Mix honey in the warm milk. Add milk to the flour mix. Mix well so milk is well distributed amongst the flour.
- Slowly add warm water, little bit at time to form the dough. It should be like phulka roti or pizza dough like consistency. Once dough is formed, coat it with 1 tbsp of oil and cover it with towel and let it sit for at least 30 minutes.
- After letting it sit for 30 minutes, uncover the dough and knead it to smooth consistency, Use more oil if it starts to get sticky.
- Make 10 same size dough balls. Cover them and let it sit until you are ready to roll the paratha.
Make the Stuffing
Make Mushroom Keema by following linked recipe, this can be made ahead of time. Making it ahead of time (day before) helps keema to firm up, which helps making the stuffing firm!
- Right before making the paratha, Mix mushroom keema (cold or room temp) with shredded amul cheese, chopped onions & peppers, chopped cilantro & mint.
- Make even sized 10 balls. Keep them aside. Cover them with wet towel if there is a long time before making the paratha.
Roll the Paratha
- Massage one dough ball between your palms to smooth it out. Dust it with dry flour (wheat/all purpose/rice flour).
- Start to roll it. Once half way rolled (double the size of keema filling ball), place one keema filling ball in the center.
- Start to bring the edges together and pinch the dough ball, making sure the filling is nicely covered with the dough.
- Discard the access dough you might have left after pinching it together.
- Roll the dough ball between your palms and gently press it down between your palms to flatten it. Dust it with dry flour.
- Start to roll it as thin or thick you desire.
Cook the Paratha
- Once rolled out, place it on a hot tawa (flat pan).
- Cook initial side on low/medium heat until you start to see light brown and white spots on the side facing the tawa.
- Flip the paratha using a wide spatula.
- Let the other side cook on low/medium heat for few second and then turn the heat up to medium/high.
- Let it cook for another few seconds, until you start to see dark brown spots on the side facing the tawa.
- Drizzle ½ to 1 tsp of oil (or ghee/butter if prefer) on the side facing up and immediately flip it using a wide flatten spatula.
- Cook the oiled side until it is nicely brown and crispy.
- Drizzle ½ to 1 tsp of oil (or ghee/butter if prefer) on the side facing up and immediately flip it using a wide flatten spatula.
- Cook the other oiled side until it is nicely brown and crispy.
- Take it off the stove, top it with some Amul/Salted butter if desire and serve it with Minty Yogurt Sauce!!
Make Minty Yogurt Sauce
- Blend everything in a blender listed under "Minty Yogurt Sauce". Keep it refrigerated until ready to use.