How to make Oriental Style Stir Fried Vegetable Paratha -
A new avtar of traditional paratha. Paratha stuffed with stir fried vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vegetables, Refined Flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Oriental Style Stir Fried Vegetable Paratha checkout Vegetable Thepla. You can also find more Breads recipes like Saffron and Basil Breadsticks Gobhi Peas Parantha Methi Parantha Masala Buns - SK Khazana
Oriental Style Stir Fried Vegetable Paratha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Oriental Style Stir Fried Vegetable Paratha Recipe
Vegetables 1 1/2 cups
Refined Flour
Oil 3 tablespoons
Salt to taste
Onion sliced 1 medium
Cabbage shredded 1/4 small
Carrot grated 1 medium
Soy sauce 1/2 teaspoon
Sugar 1/2 teaspoon
Method
Step 1
Sieve refined flour in a bowl.
Step 2
Add one and half tablespoons oil, salt and sufficient water to knead into a soft dough. Cover with a damp cloth and rest for thirty minutes For the stuffing, heat the remaining oil in a pan, add onion and sauté till translucent.
Step 3
Add cabbage and carrot and stir fry for five to seven minutes.
Step 4
Add soy sauce, sugar and salt and mix well, remove from heat and set aside to cool. Divide into eight equal portions.
Step 5
Divide the dough into eight equal portions and roll out each portion into small rotis.
Step 6
Stuff each roti with one portion of the stuffing, gather the edges and roll into a ball.
Step 7
Further roll out into a thick paranthas.
Step 8
Heat a tawa.
Step 9
Place a parantha on it and roast for half a minute.
Step 10
Flip and drizzle oil on the upper side.
Step 11
Flip again and drizzle some oil on the other side too.
Step 12
Continue to roast till both the sides are evenly lightly browned.
Step 13
Serve hot.
Nutrition Info
Calories : 1090 Kcal
Carbohydrates : 146.4 gm
Protein : 20.8 gm
Fat : 46.8 gm
Other : 0
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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.
