Name: Schezwan Mushroom Chilli Cheese Multigrain Paratha recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For Multigrain dough – Wheat flour – 1 cup; Pearl millet/ Bajra flour – ¼ cup; Great Millet / Jowar Flour – ¼ cup; Water – as required for kneading dough; Ghee – 1 1/2 tbsp + 3-4 tbsp for greasing paratha; Salt to taste Rice flour/wheat flour – 2-3 tbsp for dusting rolling board.; For Stuffing – Mushroom – 1 ½ cup minced; Carrot – Minced – ¼ cup; Cabbage – minced – ½ cup; Green Capsicum – 1 medium minced; Garlic Cloves – 5-6 Minced; Grated Ginger – 1 tbsp; Spring Onion bulb– 1/2 cup finely chopped; Coarsely ground green chilli – 4-5 Hot; Szechwan sauce – 1 ½ tbsp; Grated processed cheese – ¾ cup; Oil – 1 tbsp; Salt to taste; Spring Onion leaves– 2tbsp finely chopped for garnishing

ABOUT Schezwan Mushroom Chilli Cheese Multigrain Paratha RECIPE

In this recipe I have prepared paratha using spicy Schezwan sauce, lots of vegetables and variety of flour. This is fusion dish; Indian paratha with Chinese stuffing. Quick, different and healthy, this paratha tastes heavenly.

Ingredients Serving: 4

For Multigrain dough – Wheat flour – 1 cup
Pearl millet/ Bajra flour – ¼ cup
Great Millet / Jowar Flour – ¼ cup
Water – as required for kneading dough
Ghee – 1 1/2 tbsp + 3-4 tbsp for greasing paratha
Salt to taste Rice flour/wheat flour – 2-3 tbsp for dusting rolling board.
For Stuffing – Mushroom – 1 ½ cup minced
Carrot – Minced – ¼ cup
Cabbage – minced – ½ cup
Green Capsicum – 1 medium minced
Garlic Cloves – 5-6 Minced
Grated Ginger – 1 tbsp
Spring Onion bulb– 1/2 cup finely chopped
Coarsely ground green chilli – 4-5 Hot
Szechwan sauce – 1 ½ tbsp
Grated processed cheese – ¾ cup
Oil – 1 tbsp
Salt to taste
Spring Onion leaves– 2tbsp finely chopped for garnishing

Instructions

For Dough – In a large deep bowl take all the flours. Add salt and ghee. Add sufficient water and knead it into a soft dough.
For Stuffing - In a nonstick pan heat oil. Add minced garlic. Stir for few seconds on a high medium flame.
Add finely chopped onion. Cook till translucent.
Add coarsely ground green chili, grated ginger. Cook for few seconds.
Add minced vegetables, salt. Cook for 3-4 minutes on high to medium flame. Keep stirring in between. Let water evaporates completely.
Add Schezwan / Szechwan sauce. Cook it on a high flame until mixture becomes dry. Switch off the flame. Let it cool.
Assembling - Divide the dough into 10-12 equal balls.
Dust rolling board with some rice flour. Roll dough ball into thin paratha or circle about (6-7” diameter). Roll one more paratha in a similar way.
Spread 1 ½ - 2 tbsp prepared stuffing and grated cheese evenly on one paratha. Cover it with another one. Seal the edges together. Use a fork and gently press the paratha edges.
Heat nonstick pan or griddle, place the paratha on it. Let it cook till bubbles appear on the top. Cook it on a medium low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha is cooked well. Press in between with the help of spatula for even cooking.
Once cooked properly transfer it to a plate
Serve hot with Schezwan chutney.

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