Indo – Chinese Paratha

IndoChineseParatha1

The word paratha is tempting itself and if the other word Chinese is associated with it, it just sounds divine!!

This paratha is a twist to our regular paratha’s and healthy if we apply very less oil… When my family tasted this paratha the first thing they said was “Mast Theekha Chatpata hai” which means it’s tangy and spicy just like Indo Chinese cuisine. This recipe would give you liberty to make paratha’s as spicy as you want. For kids I did not use the schzewan sauce, just used the stuffing as schzewan would have been spicy for them to handle.

Let’s start with it.. First thing is to make the dough I used hot water to knead the dough similar to the dough we make for roti’s. Have you ever tried kneading the dough with boiling water (from kettle) and of course using a spatula to mix it and once the dough is half kneaded use normal tap water and add oil then knead the rest with hands. Result would be very soft and smooth dough. Or even hot water from tap helps to knead soft dough. Once the dough was done I covered it and kept it aside.

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Then, I grated the carrots, cauliflower, and broccoli in a mixing bowl and added the garlic shoots, spring onions (I used both whites and greens), green chilies (optional) and all the dry spices. If you want you can even add fresh parsley to it and mix them all well and keep it ready.

Meanwhile I kept the Tawa / Flat pan on medium flame to make sure the tawa is very hot when I put paratha’s on it.

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Taking small portion of dough a made lemon size balls, same way we usually do to make paratha’s.

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Then, rolled them in a round roti using flour.

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Once the roti was ready using a spoon I applied schezwan sauce to the roti, spreading it evenly. Depending on whom I was making the paratha; I applied schzewan sauce accordingly, in some less and in some more. But do remember if you are using green chilies in the filling apply sauce accordingly.

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Once I applied the sauce evenly and even covering the corners, I started to roll the dough from one side and kept rolling it till the other edge and a long string was formed.

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Then I rolled the string in a circle, same way we do to make paratha’s. Again, apply some flour and then roll it out into a small circle.

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Big enough that we have put in couple spoons of filling.

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Using your hands close the edges and again form the dough in a round shape. Very similar to how we make any other paratha’s and roll out the dough, but this time very gently.

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Try to roll as even and big as you can. Once you have rolled out your paratha put it on the hot tawa. When the paratha is half done then turn it over. Apply some oil on the half cooked side and once other side is also half done flip the paratha again with the oil side down.

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Use a flat spoon to press down the paratha from corners and centre for it to evenly cook. As we have applied oil to it will cook faster. Check if the paratha is done, then flip it over for the last time. Once the paratha is cooked and brown from both sides remove them.

IndoChineseParatha

Serve them hot by applying ghee or putting butter on it.

Hope you like this paratha with the twist, which can be used for your Everyday Meal Idea – Simple & Easy..

Indo - Chinese Paratha

Ingredients:

Dough:

  • 2 cups Wheat flour
  • Hot water
  • 1 tbsp oil

Filling:

  • 1 Carrot
  • ½ cup Cauliflower florets
  • ½ cup Broccoli florets
  • 2 Garlic Shoots, finely sliced
  • 1 Spring onion, finely sliced
  • 2 green Chilies, finely sliced
  • 1 tsp red Chili powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder (Dhaniya powder)
  • Salt to taste
  • 1 tbsp Chaat Masala
  • 2 tsp dried Mixed herbs
  • Schezwan sauce
  • Oil
  • Ghee / Butter

Method:

  • Firstly use hot water to knead the dough as we do for making roti’s (Indian flat bread). The dough should not be very soft or too hard. Add oil and knead well and keep it aside.
  • In a mixing bowl grate carrots, cauliflower, and broccoli then add the garlic shoots, spring onions, green chilies and all the dry spices. Mix them well and keep it ready.
  • Keep a Tawa / Flat pan on medium flame; make sure the tawa is hot enough before you put the paratha on them.
  • Make a ball from the dough of size of a lemon, same way you usually do to make paratha’s. Roll them into a big circle using some flour.
  • Using a spoon apply schezwan sauce to the roti, spreading evenly. Use as much or as little sauce you want, it depends on how spicy would you like your paratha to be.
  • Then start rolling the dough from one side and keep rolling till you meet the other edge and a long string is formed.
  • Then shape the string in a circle, same way we do to make paratha’s. Apply some flour and then again roll it out into a small circle.
  • Spoon in the filling and close the edges. Very similar to how we make any other paratha’s and again roll out the dough, but this time very gently.
  • Try to roll as even and big as you can. Once you have rolled out your paratha put it on the hot tawa.
  • Once the paratha is half done then turn the paratha. Apply some oil on the half cooked side and once other side is also half done flip the paratha again with the oil side down.
  • Let it cook properly; press the paratha gently with help of a flat cooking spoon on the corners for it to cook evenly. And apply oil to side which is up now.
  • Check if the paratha is done, then flip it over for the last time. Once the paratha is cooked and brown from both sides remove them.
  • Serve them hot by applying ghee or putting butter on it.

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