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Fusion · Indian

Mushroom cheese paratha

Vegetarian

Finely chopped mushrooms sautéed in butter with garlic and onion until completely dry, mixed with mozzarella, oregano and black pepper, then stuffed into wheat dough. An Indian-European fusion paratha.

Mushroom cheese paratha is a Fusion bread, ready in about 1 hour 14 minutes and made with whole-wheat flour, mushrooms and mozzarella. It serves 6 and is rated intermediate to cook.

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Prep
30 min
Cook
24 min
Rest
20 min
Total
1 h 14 min
Serves
6
Level
Intermediate
Calories
304

Ingredients

6 parathas

For the dough

For the filling

For cooking

Equipment

Method

  1. Step 1

    Mix the atta (opens in a new tab) and salt, rub in the oil, then add the water a little at a time, kneading for about 5 minutes into a soft, smooth dough that no longer sticks to your fingers. Cover and rest for 20 minutes so it rolls out without springing back.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Melt the butter (opens in a new tab) in a wide pan, soften the onion (opens in a new tab) and garlic (opens in a new tab) for 2 minutes, then add the mushrooms (opens in a new tab), chilli, oregano (opens in a new tab), pepper (opens in a new tab) and salt. Cook over medium-high heat, stirring, until all the liquid has evaporated and the mushrooms look dry, 8–10 minutes. Cool completely.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Stir the mozzarella (opens in a new tab) into the cold mushroom (opens in a new tab) mixture.

    • 2 min

  4. Step 4

    Divide the dough and the filling into 6 equal portions. Flatten a dough ball into a 10 cm cup, pack in one portion of filling, then pleat the edges up over it and pinch firmly to seal. Turn it seam-side down, press flat, dust with flour and roll lightly from the centre outwards into a 17 cm round.

    If filling peeps through, patch the spot with a pinch of dry flour and keep rolling more gently.

  5. Step 5

    Lay a paratha on a hot tawa or heavy pan over medium-high heat. When small bubbles appear (about 30 seconds) flip it; after another 30 seconds brush the top with butter (opens in a new tab), flip again and press the edges with a spatula (opens in a new tab) until golden-brown patches form. Brush and cook the second side the same way — 3 to 4 minutes per paratha in all.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainA modern fusion paratha; no traditional origin.Also popular in India
Dish
Brunch · Lunch · Dinner · Breads & flatbreads
Cooking method
Pan-fried, Sautéed
Taste
umami, creamy, garlicky, earthy
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Cook more with
Whole-wheat flour · Mushrooms · Mozzarella · Butter · Onion · Garlic
Techniques
Pan-frying · Sautéing · Kneading

Allergens

  • Contains: Milkfrom butter, mozzarella
  • Contains: Wheatfrom whole-wheat flour
  • Contains: Glutenfrom whole-wheat flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

304 kcal per serving

Calculated

1 serving ≈ 163 g · recipe makes 6

Where the energy comes from

  • Protein 15%
  • Carbohydrate 49%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy304 kcal186 kcal
Protein11.9 g7.3 g
Carbohydrate39.6 g24.3 g
Net carbohydrate33.5 g20.6 g
Sugars1.5 g0.9 g
Added sugars0 g0 g
Fibre6.1 g3.7 g
Fat12.7 g7.8 g
Saturated fat6.5 g4 g
Trans fat——
Cholesterol29 mg18 mg
Sodium522 mg320 mg
Salt equivalent1.3 g0.8 g
Vitamins & minerals per serving
Potassium
357 mg
Calcium
115 mg
Iron
2.2 mg
Magnesium
79 mg
Vitamin A (RAE)
82 µg
Vitamin C
5 mg
Vitamin D
0.2 µg
Vitamin B12
0.4 µg
Folate (DFE)
33 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Salt the mushrooms once they are in the pan, not before, so they don't stew.

Common mistakes

  • Stuffing warm mushrooms — the cheese melts early and the filling turns greasy.

Serve with

  • Serve with a tomato chutney or a crisp green salad.

Storage

  • Best eaten fresh; leftovers keep 1 day in the fridge.

Reheating

  • Reheat on a dry tawa over medium heat for about a minute a side until crisp and hot through.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Structure

For the dough

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 54 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 20 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Start to finish: about 1 h 14 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
Whole-wheat flourFlour300 g100%
WaterWater189 g63%
Neutral vegetable oilFat9 g3%
SaltSalt3 g1%
Total flour
300 g
Hydration
63%
With milk, eggs…
63%
Wholegrain
100%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
  • Salt 1% — on the low side (1.8–2.2% is typical for bread).
  • 100% wholegrain — absorbs more water and gives a denser, nuttier loaf.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Tough or chewy flatbread

    Likely causes

    • Dough too stiff
    • Not rested
    • Cooked too slowly on too cool a pan

    What to do

    • Add water until the dough is soft and slightly tacky
    • Rest 20–30 minutes covered so the gluten relaxes
    • Cook on a very hot tawa or pan — quickly

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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