Paratha and Sprouts Stir-fry

by Tarla Dalal

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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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Paratha and Sprouts Stir-fry recipe - How to make Paratha and Sprouts Stir-fry

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Preparation Time: 10 Minutes Cooking Time: 15 Minutes Total Time: 0 mins Makes 4 servings
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Ingredients

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

Method

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.
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.
Add the Schezuan sauce and salt and toss well.
Serve hot garnished with spring onion greens.