Baked Cheese and Mushroom Paranthas

by riaidnani

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An amazing breakfast option, baked cheese and mushroom paranthas are mushroom stuffed paranthas which are baked in an oven with cheese and red chilli flakes sprinkled on the top. Enjoy this cheesy, delicious and spicy mushroom parantha with mint chutney.

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Baked Cheese and Mushroom Paranthas recipe - How to make Baked Cheese and Mushroom Paranthas

Tags

Punjabi roti recipes | Punjabi parathas

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For The Dough
150 gms whole wheat flour (gehun ka atta)
50 gms plain flour (maida)
1/2 tsp salt
1 1/2 tsp oil

For The Filling
1/4 cup chopped onions
1 tbsp oil
300 gms chopped mushrooms (khumbh)
1 chopped capsicum
1 cup shredded cabbage
salt and freshly ground black pepper powder to taste
1/2 cup tomato ketchup

For The Topping
1 cup mozzarella cheese
2 tbsp chopped coriander (dhania)
1/2 tsp dry red chilli flakes (paprika)

Method

For the dough

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using water as required.
Divide the dough into 5 equal portions and roll out in a circle of 4" diameter.
Make a hole in the centre of each circle and start rolling with hands outwards in all directions towards the periphery, stretching carefully.
Break the roll and shape like a catherine wheel.
Press using your hands and roll ouy like a roti.
Heat a tawa and cook each roti, using a little ghee or oil, from both the sides. Keep warm.

For the filling

Heat the oil in a pan, add the onions and saute till it turns transparent.
Add the mushrooms and capsicum and saute for 2 minutes.
Add the cabbage and saute for 1 minute.
Add salt and pepper and tomato sauce, mix well and cook for 2 minutes.
Transfer in a greased baking dish, evenly spoon mushroom mixture down the centre of each parantha and roll, so that the paranthas seam side down in the dish.
Sprinkle coriander leaves, cheese and chilli flakes and bake uncovered in a 175°c in a pre-heated oven for 10-15 minutes or until the paranthas are cooked.
Serve hot.