How to make Sichuan Egg Fried Rice Parantha - A parantha stuffed with left over egg fried rice

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cooked Rice (पके हुए चावल), Whole Wheat Flour

Cuisine : Fusion

Course : Breads

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Sichuan Egg Fried Rice Parantha

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Sichuan Egg Fried Rice Parantha checkout Chawal Ka Parantha. You can also find more Breads recipes like Masala Bread, Matar Paneer Kulcha, Soya Aapams , Litti.

Sichuan Egg Fried Rice Parantha Recipe Card

Sichuan Egg Fried Rice Parantha
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sichuan Egg Fried Rice Parantha Recipe

  • Cooked Rice 1

  • Whole Wheat Flour cooked 2 cups

  • Whole wheat flour (atta) 2 cups

  • Oil 4 tbsps + to deep fry

  • Onion chopped 1 medium

  • Ginger chopped 1 inch piece

  • Garlic chopped 5-6 cloves

  • French beans finely chopped 5-6

  • Salt to taste

  • Carrot grated 1 medium

  • Tomato ketchup 2 tablespoons

  • Red chilli paste 1 tablespoon

  • Spring onion green chopped 2 stalks

Method

Step 1

Heat two tablespoons oil in a non-stick wok, add onion, ginger, garlic and sauté for one minute.

Step 2

Add the French beans and continue to sauté for a minute.

Step 3

Add salt and mix well. Add the egg and cook stirring so that the egg gets scrambled.

Step 4

Add the carrot, tomato ketchup and red chilli paste. Mix well.

Step 5

Take the cooked rice in a deep bowl. Add the egg mixture and mix well.

Step 6

Add the spring onion greens and mix well. Set aside to cool.

Step 7

Divide into eight equal portions. Mix together the whole wheat flour and salt and rub in two tablespoons of oil.

Step 8

Add enough water and knead into a medium soft dough. Keep covered with a damp cloth for fifteen to twenty minutes.

Step 9

Divide the dough into eight equal portions and roll into balls.

Step 10

Roll out each ball into a thick puri. Stuff each puri with the rice mixture and shape into a ball again.

Step 11

Roll out each ball into a seven-inch diameter parantha. Heat a non stick tawa.

Step 12

Place the parantha over it and cook for half a minute. Flip and drizzle some oil around it.

Step 13

Turn over again and drizzle a little more oil around it.

Step 14

Cook, turning sides a few times, till both sides are well cooked and golden. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.