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. 1 cup peas, fresh or frozen 1 fresh chilli, seeds removed and dicedMethodHeat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season.
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.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.Return each stuffed paratha to the frying pan on medium-low heat.
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