Paratha and Sprouts Stir-fry


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Worried about what to do with the leftover Parathas? If you have sprouts on hand, leftover Parathas can be magically transformed into nothing short of a delicacy.

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Makes 4 servings
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2 tsp oil
2 tsp chopped garlic (lehsun)
1 tsp ginger-green chilli paste
1/2 cup sliced spring onions whites
1/4 cup sliced capsicum
1/2 cup boiled mixed sprouts (red chana, chawli, moong, rajma etc.), roughly chopped
4 left over parathas / chapatis, cut into long strips [approximately 125 mm. x 25 mm. (5" x 1") long]
3 tbsp Schezuan Sauce
salt to taste

For the garnish
2 tbsp spring onion greens

  1. Heat the oil in a kadhai, add the garlic, ginger-green chilli paste and spring onions and sauté over a medium flame for 5 minutes, while stirring continuously.
  2. Add the capsicum, mixed sprouts and paratha strips and sauté over a medium flame for 8 to 10 minutes or till the parathas get slightly crisp, while stirring continuously.
  3. Add the Schezuan sauce and salt and toss well.
  4. Serve hot garnished with spring onion greens.
RECIPE SOURCE : Cooking with SproutsBuy this cookbook
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