Mushroom & Veggie Paratha using dehydrated shiitake or oyster mushrooms, rye flour, and a mix of herbs and spices. This paratha is packed with earthy flavors, f
Ingredients
2 cup
Rye flour, dark
(plus extra for dusting)
1/2 tsp
Sea Salt
(redmond's real salt)
1/2 tsp
Cumin seeds
(ground)
1 tsp
Coriander, ground
1/4 tsp
Turmeric, ground
1/2 tsp
Paprika
1/2 tsp, minced
Red chili pepper (also chile or chilli)
1 tsp
Garam masala
1 tsp
Oregano, dried
1/2 cup
Shiitake mushroom, dried
((rehydrated and finely chopped or powdered)
1 small
Zucchini
(1/2 a zucchini -grated can be replaced with carrots)
1 tsp, minced
Green chili pepper (also chile or chilli)
1 tsp
Ginger, ground
2 tbsp
Cilantro (coriander)
(chopped)
2 tbsp
Yoso Plain Unsweetened Coconut Yogurt
(optional)
1 tbsp
Ghee
1/2 Cup
Water, filtered
(as needed for kneading)
Instructions
Instructions
Prepare the Mushrooms:
Rehydrate the dried mushrooms by soaking them in warm water for 15-20 minutes.
Drain, squeeze out excess water, and finely chop the mushrooms.
Combine All Ingredients:
In a large mixing bowl, add rye flour, salt, ground spices (cumin, coriander, turmeric, paprika, garam masala, oregano), and mix well.
Add the chopped mushrooms, grated zucchini (or carrot), chopped onion, green chilies, grated ginger, and chopped fresh coriander.
Add yogurt (if using) and avocado oil or ghee.
Gradually add warm water, a little at a time, and knead everything together into a soft, pliable dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Roll Out the Parathas:
Divide the dough into 8 equal-sized balls.
On a floured surface, roll each ball into a flat circle (about 6-7 inches in diameter).
Dust with extra flour as needed to prevent sticking.
Cook the Parathas:
Heat a skillet or tawa over medium heat.
Place a rolled-out paratha on the hot skillet and cook for about 1-2 minutes until bubbles form.
Flip it over and cook for another 1-2 minutes.
Brush with a little ghee or oil on both sides and cook until golden brown spots appear.
Repeat for the remaining dough.
Serve:
Serve hot with coconut yogurt, mint chutney, or a side of fresh salad.
