Stir-Fried Vegetable Parathas


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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: 
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Makes 6 parathas
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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

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

    How to proceed

    1. 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.
    2. Place one portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
    3. Cook the paratha on a tava (griddle) with the open edges at the bottom using soya oil till both sides are golden brown.
    4. Repeat with the remaining dough and stuffing to make 5 more parathas.
    5. Serve hot.
    RECIPE SOURCE : Soya Rotis & SubzisBuy this cookbook
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