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Mushroom Loaded Parathas
Makes 4
Ingredients
ghee or olive oil, for cooking
250g portabellini mushrooms, sliced
1 tbsp curry powder
salt and pepper, to taste
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
200g mozzarella cheese, grated
8 parathas (homemade or store-bought)
Method
1 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.
2 Blanch peas in boiling water. Drain and place in a large bowl.
3 Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella. Mix and season.
4 Stir through the curried mushrooms.
5 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.
6 Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted. Slice and serve!