Mushroom Kale Stuffed Paratha is an Indian flatbread stuffed with spiced potatoes with kale and mushroom, garlic and lots of raisins. If you love mushroom + spices and aroma, then you will surely love these.
Wohooo! It’s Friday again! And now you know why I am more happy than usual.
I am always HAPPY on Fridays. And even the dark and cold weather can’t take away that excitement.
I must say, that’s the spirit of a Friday. So yayy for the most loving day of the week! 🙂 Friday….we love you! Keep coming often! Hehehe….I know that’s silly. But Friday’s call for some silly and childish talks because on every Friday I feel like a child again — the same excitement for the coming weekend!
And to continue the same excitement, I am bringing to you some stuffed stuff. Yeah, I am sharing something deliciously stuffed.
And there’s mushroom, there’ is kale, there’s potatoes, there’s garlic and there’s a whole bunch of spices. Just imagine a dish which has these DELISH ingredients. It’s a winner for sure.
Because I just love all the above ingredients. And I also love the dish I have made with these. The dish is ‘Mushroom Kale Stuffed Paratha’.
A stuffed paratha is a flatbread which always comes with some awesome stuffing. The very famous stuffed paratha is ‘EXOTIC ALOO PARATHA’ which I have already shared. And then I have shared some other stuffed parathas earlier; ‘PEPPER ONION POTATO PARATHA’, ‘ALOO PALAK PARATHA’, ‘RED CABBAGE STUFFED PARATHA’. Stuffing is something you are free to make. You can use anything you like, and by anything I literally mean almost anything edible.
I will not lie, I would probably choose a paratha over a sandwich, because paratha is just my thing. And this paratha here is special….and yes, it also contains some kale!! So it’s healthy too.
SO, what exactly is this paratha stuffing?? Well, it basically has the most epic stuffing for paratha. It’s kind of like the super healthy version of a paratha, and you can eat as many as you want. The olive oil is the perfect last touch that really makes this paratha shine. Yes, they are not roasted in butter, instead they are roasted in olive oil. And I LOVE the parathas roasted in olive oil — they smell fabulous.
But feel free to roast these in butter if you like. That’s the traditional way of roasting a paratha. YESSS.
I need to clear some things here — while this list of ingredients may seem long but they are very easy to find. And worthy of buying. I tried to keep the ingredients simple and short, but I still tried the stuffed paratha recipes to have an AMAZING flavor.
These actually make an easy breakfast or also lunch sometimes. Well, I love to eat paratha for lunch. Actually, they are just so yummy that I can have them for all my meals. 🙂
Here is what I did for my stuffing; Indian Spiced potatoes with kale and mushroom and lots of raisins. They add such a nice sweetness to the stuffing. Garlic takes stuffing to the next flavor profile. So I would recommend not to skip these two ingredients please. You know how much I adore these spicy Indian flavors. You can’t beat this combo and well, it is totally ah-mazing!
Let us learn to make Mushroom Kale Stuffed Paratha.
Heat oil in a pan. Add chopped garlic and saute for 1 minute. Add mushroom and saute for one minute.
Now add kale and saute for 1 minute.
Add salt, turmeric powder and saute for 2 minutes. Add coriander powder, dried mango powder, garam masala powder, red chili powder and mix well. Saute for 1 minute. Add potatoes while crumbling them roughly. Mix well with the spatula.
Now add gram flour and mix well. Cook for 2 minutes or till the stuffing dries completely. Add raisins and mix well. Remove from heat and let it cool completely.
For The Dough:
Add wheat flour, salt and enough water to make a soft dough. Knead well to make a smooth dough. Apply little oil to the dough and knead well.
Cover with a muslin cloth and set aside for 15 minutes. Divide the dough into 8 equal sized balls. Divide the prepared stuffing into 8 equal sized balls and keep aside.Spread some flour and roll out one dough ball into a circle of 4″ diameter.
Brush little oil, and place 2 tbsp mixture in the center of the dough circle. Bring together all the sides in the center and seal tightly. Press lightly to seal the edges well. Roll out again into a circle of 6″ diameter with the help of some flour. Heat a pan. Roast rolled circles from both sides. Apply a little oil on both sides. Roast until golden brown from both sides. Repeat with the remaining dough and filling to make more parathas. Serve hot with your favorite pickle and raita.