Stir-Fried Vegetable Parathas

by Tarla Dalal

Added to 8 cookbooks
This recipe has been viewed 6266 times

Ever thought Chinese and Indian cuisine would meet in a Paratha? That is precisely what makes this recipe very unique! The horde of well-chosen ingredients makes this recipe tasty and healthy. Bean sprouts and vegetables impart crunch to these Parathas; hence take care not to overcook them. The Parathas are folded in an interesting style, like an envelope to hold the stuffing in; hence take care while cooking them too so as to retain the shape. One of these Parathas with a glass of juice for breakfast is sure to keep you going till lunch.

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Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Makes 6 parathas
Show me for parathas

Ingredients

1 recipe Soya Based Basic Dough

For the stuffing
1/2 cup sliced onions
1 cup shredded cabbage
3/4 cup bean sprouts
1/2 cup thickly grated carrot
1/2 cup thickly crumbled tofu (bean curd/ soya paneer)
1 tsp soy sauce
1 tsp sugar
salt to taste
1 tbsp soya oil

Other ingredients
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking

Method

For the stuffing

Heat the soya oil in a pan, add the onions and sauté for 2 minutes while stirring continuously.
Add the cabbage, bean sprouts, carrots, tofu and sauté for 2 minutes.
Add the soya sauce, sugar and salt, mix well and cook for another minute.
Remove from the flame, cool and divide it into 6 equal portions. Keep aside.

How to proceed

Divide the dough into 6 equal portions and roll out one portion of dough into a 175 mm. (7") diameter circle using a little flour for rolling.
Place one portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
Cook the paratha on a tava (griddle) with the open edges at the bottom using soya oil till both sides are golden brown.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve hot.

RECIPE SOURCE : Soya Rotis & Subzis