Why recepie famous for?
A great family favourite. Mushrooms, fresh green peas and paneer are combined with whole wheat flour to make these mouth-watering parathas. These shallow fried breads are much more than mere accompaniments and when served with pickle and curds, they make a meal by themselves.
Ingredients
1/4 cup finely chopped mushrooms (khumbh)
1/4 cup boiled and mashed green peas
1 cup whole wheat flour (gehun ka atta)
2 tbsp crumbled paneer (cottage cheese)
1 tsp green chilli paste
1/2 tsp grated ginger (adrak)
2 tbsp fresh curds (dahi)
salt to taste
Other Ingredients
oil for cooking
Instructions
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 6 equal portions.
Roll out each portion on a into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn golden brown in colour from both the sides.
Serve hot.
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