Lifestyle
Easy-cheesy spiced mushroom and pea parathas
The possibilities for paratha fillings are endless, but mushrooms and peas bring a fresh, summery twist to this Indian-style flatbread.
These mushroom-loaded parathas packed with with peas and oozing with melted mozzarella are the perfect choice for a meat-free Monday. They can be enjoyed on their own or with a side of yoghurt, pickle, or chutney. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 8 parathas (homemade or store bought)
- 250 g portabellini mushrooms, sliced
- 1 tbsp curry powder
- 1 cup peas, fresh or frozen
- ½ cup fresh coriander, roughly chopped
- ½ cup spring onions, finely sliced
- 1 fresh chilli, seeds removed and diced
- 200 g mozzarella cheese, grated
- Salt and pepper, to taste
- Ghee or olive oil, for cooking
Method
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Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown set aside.
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Blanch peas in boiling water. Drain and place in a large bowl. Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella. Mix and season. Stir through the curried mushrooms.
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Cook parathas according to package instructions. Once lightly golden brown on both sides, place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas. Sandwich them closed with the other 4.
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Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted.
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