How to make Oriental Style Stir-Fried Veg Parantha -

Maida paranthas stuffed with stir fried vegetables.

Sanjeev Kapoor

This recipe is contributed by Member Amisha Mehta.

Main Ingredients : Refined flour (maida) (मैदा), Cabbage (बंदगोभी)

Cuisine : Indo-Chinese

Course : Breads

For more recipes related to Oriental Style Stir-Fried Veg Parantha checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Aloo Chur Chur Parantha - SK Khazana Palak Phulka Rajgira Parantha Masala Poori

Oriental Style Stir-Fried Veg Parantha

Oriental Style Stir-Fried Veg Parantha Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 12

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Oriental Style Stir-Fried Veg Parantha Recipe

  • Refined flour (maida) 3 cups

  • Cabbage 1 small

  • Salt to taste

  • Onions sliced medium

  • Oil shredded 3 tablespoons

  • Carrot grated 1 large

  • Green chillies crushed 2

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 tablespoon


Step 1

Sieve the refined flour in a bowl, add one tablespoon oil, salt and sufficient water to make a soft dough.

Step 2

Cover with a muslin cloth and set aside for fifteen minutes.

Step 3

To make the stuffing; heat the remaining oil in a wok. Add onions and saute till pink.

Step 4

Add cabbage and carrots and stir fry for five minutes.

Step 5

Add crushed chillies and garlic paste and saute for two minutes.Add the red chilli powder and mix well.

Step 6

Cook till the vegetables are soft.Remove from heat and cool. Divide the mixture into eight equal portions.

Step 7

Divide the dough into eight equal portions and roll out each portion into small rotis.

Step 8

Stuff each roti with one portion of the stuffing, gather the edges and roll into a ball. Further roll out into a thick paranthas.

Step 9

Heat a tawa. Place a parantha on it and roast for half a minute. Flip and cook the other side.

Step 10

Continue to roast till both the sides are evenly lightly browned. 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 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.