Oriental Style Stir-fried Vegetable Parathas
by Tarla Dalal
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A novel paratha, stuffed with chinese stir-fried vegetables. While making the stuffing for the oriental style stir-fried vegetable paratha, make sure you do not over-cook the vegetables, to maintain the perfect stir-fry texture and flavour.
- Combine all the ingredients in a bowl, mix well and knead to make a semi-stiff dough using enough water.
- Cover and keep aside for at least 10 to 15 minutes.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add all the vegetables and sauté on a medium flame for another 2 minutes.
- Add the soya sauce, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Divide the stuffing into 12 equal portions and keep aside.
- Divide the dough into 12 equal portions and keep aside.
- Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 125 mm. (5”) diameter circle using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 2 to 5 to make 11 more parathas.
- Serve immediately with chilli garlic sauce.
Nutrient values per paratha
|Vitamin A||236.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||15.5 mg|
|Folic Acid||4.2 mcg|
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