Wednesday, June 12, 2013

Szechwan paratha

Yum
I saw this recipe on some Gujarati channel when I was on vacation. I do not follow Gujarati, so I could not follow the entire recipe, but I did figure out the ingredients more or less. I decided to give it a try with whatever I remembered. I was not disappointed. This paratha was very different from my usual aloo, methi, gobi. It tasted different and good. Worth giving it a shot if you are a fan of Indian Chinese like me :)



Vegetables used for stuffing

Stuffing

Place stuffing on the paratha

Fold it up

Roll it out and fry on tava
Enjoy with butter

Ingredients:

For stuffing:

Cabbage – ½  or 4 cups julienned
Carrot – 2 small or 1 cup grated
Capsicum – 1
Onion – 1 small
Red chilli paste  – 1 tbsp / Red chilli powder – 2 tsp / Szechwan sauce – 1-2 tbsp
Ginger – ½ inch piece
Garlic – 3 cloves
Soy sauce – 1 tbsp
Lime juice – 1 tbsp
Salt
Oil – 2 tsp

For paratha:

Whole wheat flour – 2 cups
Water – 1 cup
Salt – 1 tsp
Oil for frying the paratha

Method:
Mix the salt and the whole wheat flour
Add water by the spoonfuls and knead until you get a stiff smooth dough.
The consistency is the same as that for chapatti or other parathas
Heat the oil in a kadhai and add the finely sliced onions and chopped garlic and fry until the onions turn translucent
Add the julienned cabbage, capsicum and grated carrot
Add grated ginger and fry for 2-3 mins
Add the red chilli paste. I made this by soaking dry red chillies in warm water for 10 mins and then grinding them. You may use store bought Szechwan sauce or red chilli powder.
Add the soy sauce, lime juice and salt and fry until the vegetables are almost cooked and all the liquid has evaporated
Remove from heat and allow it to cool
Divide the dough into 4 equal balls and roll out the parathas.
Spoon the stuffing in the centre of the paratha and close the paratha.
Roll out the paratha once more until you get the desired size
Heat a tava and grease it
Place the paratha on it and spoon oil on it.
Flip the paratha and cook until both sides have browned
Serve hot with homemade butter.

Note:
If you find that it is difficult to roll out after stuffing, you may roll out the paratha a little bigger before the stuffing. Then place the stuffing on one half of the paratha and cover the other half of the paratha over it. Seal the edges with your fingers and fry on the tava. You will get semi circular parathas.

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