Kalan parotta recipe

In a bowl add wheat flour, add salt, water and knead it to a soft dough. Keep it aside covered with a cloth

Wash the mushrooms, onions thoroughly and chop them finely.

Heat oil in a nonstick pan on medium heat. Add the cumin seeds and allow them to crackle. Once the cumin seeds crackle, add onion and saute until the onions turn pinkish in color. Add the chopped green chilies, chopped mushrooms, and salt to taste. Stir fry on high heat until most of the moisture from the mushrooms is evaporated. Now add turmeric powder to it and stir it for few minutes. Turn off the flame and let it cool completely.

Divide the dough into equal portions, flatten it into a small circle using a rolling pin, add mushroom stuffing, gather the sides of the dough and bring them together. Roll it to desired thickness. Do not apply pressure.

Preheat a skillet/tava on medium heat and place the filled mushroom paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Apply ghee on one side and flip it gently and cook the other side.

Once done serve it hot with raita or pickle.