Showing posts with label Stuffed. Show all posts
Showing posts with label Stuffed. Show all posts

Schezwan Paratha Recipe | Szechuan Paratha Recipe [Video]

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

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szechuan paratha

When normal people think Paratha, schezwan paratha doesn't even pop up in the head. But for a foodie, anything is possible and this schezwan paratha possibly popped in some Indo-Chinese food-obsessed North Indian foodie. Just to let you know, this is not my idea. Na-ah. But the recipe is definitely my own.

Six years ago, I watched a Gujarati cooking show that showed the making of a schezwan paratha. I didn't understand the language, but as they say, food has a language of its own. And that's what happened, I got the gist of the dish while I didn't understand a word of the instructions. And after a few attempts, this paratha was here to stay.

Schezwan Paratha is a perfect fusion of two styles of cuisine. The Chinese inspired vegetable mix is stuffed inside a whole wheat dough, rolled and pan-fried until crisp. The paratha satisfies several cravings - craving for Chinese food, craving for comforting Parathas, the craving for spice and of course, the basic craving for some delicious and new food.

szechuan paratha

Any stuffed paratha has 2 parts, the stuffing, and the coating. The coating, in this case, is a regular dough made of wholewheat flour, a pinch of salt and water. The dough is kneaded the same way one would for chapati or other parathas. If you want you can add some maida or all purpose dough as well while kneading the dough. The soft dough is stuffed with a spicy mixed vegetable stuffing. The stuffing, in this case, is made with julienned vegetables such as onions, capsicum, and cabbage. You can also add carrots. The vegetables are cooked down with a spicy homemade garlic-chilli sauce that is ready in 15 minutes.

Paratha is generally as breakfast item as it is filling and it gives you energy to cruise through the day. But parathas are also a great dinner option. Pair paratha up with some homemade yogurt (Dahi) and pickle and you are all set to lull yourself to a food coma.

szechuan paratha

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Video Recipe


Schezwan Paratha Recipe | Szechuan Paratha Recipe

szechuan parathaSchezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                Makes 4 Parathas


For the stuffing:

3 cups shredded Cabbage
0.5 Capsicum, julienned
1 Onion, julienned
8-10 dry Red Chillies
1 Tbsp chopped Garlic
1 Tbsp Vinegar
2 Tbsp Oil
Salt to taste
Water as required

For the dough:

2 cups Wholewheat flour
0.25 tsp Salt
Water as required
Oil to fry the parathas


1. Soak the dry red chillies in hot water and keep aside.
2. Add the salt to the wholewheat flour and knead into a smooth dough using water as required. Cover and allow it to rest until the stuffing is ready.
3. Drain the red chillies. Deseed the red chillies if you don't want a very spicy stuffing.
4. Blend together the red chillies, chopped garlic, 0.5 tsp salt, and vinegar into a smooth schezwan sauce. Add little water if required to help the blending process.
5. Heat 2 Tbsp oil in a kadhai and add in the sliced onions. Cook until the onions are golden.
6. Add in the julienned capsicum and fry for 1 minute.
7. Add 1-2 Tbsp of the schezwan sauce or as required. Fry for 1 minute.
8. Add in the shredded cabbage and salt for taste. Add more schezwan sauce if required. Cook until the cabbage is soft.
9. Remove from heat and allow it to cool.
10. Divide the dough into 4 equal parts and roll into balls.
11. Dust the counter with a part of the remaining flour and roll out the dough into small circles.
12. Divide the stuffing into 4 equal parts and spoon onto the dough. Seal the parathas.
13. Dust flour on the counter as required and roll out the parathas as thin as possible.
14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well.
15. Flip the paratha and cook until the it is cooked on one side.
16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly.
17. Serve the parathas hot along with either butter,  or curd (yogurt).

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beet root paratha
Beetroot Paratha

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Stuffed Potato Skins

Crispy potato, crunchy green Capsicum, punchy tomato sauce and oozy mozzarella cheese. That’s what this whole blog post it about.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

I’ve never baked a potato. Or rather, until last week, I had never baked a potato. And now that I have, I feel I’ve opened a door with many many possibilities.

This recipe is a result of entering a competition that asked contestants to cook with 5 ingredients – Potato, Tomato, Capsicum, Cheese and Olive Oil. You couldn’t leave out an ingredient.
I thought of a few options but decided I really wanted to stuff something. Stuffed capsicum or stuffed tomato may be? But when I mentioned stuffed potato skins, I saw Raj’s eye light up. It’s no secret he loves Potato. That was it then – Baked Potato Skins.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Now there is a lot you can do with these Potato Skins, I myself had a dozen ideas, but then I was restricted by the competition rules. Not that I regret that, they were AWESOME just like that.

These little boats to taste-bud-heaven have some lightly stir fried capsicum and an easy-to-make awesome INSTANT super punchy tomato sauce. Apart from the 5 ingredients mentioned above, all you need is oregano or any pizza seasoning, garlic, salt and loads of pepper. This sauce goes amazingly well with pasta and pizza. So increase the quantity and freeze it for rainy days if you wish.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one: Crisping up the potato skins. You want them crisppyyyy:
Wash and scrub those potatoes clean. This is how you build muscles working at home. Exercise for today – DONE. Dry them and rub olive oil all over them. Watch out for those slippery ones that go bouncing all over your counter. Use a fork and prick them all over.
Bake them for 1 hour at 200 C of 400 F. In the meanwhile, move on to steps 2 & 3 and come back to one later.

Step two: Making the AWESOME Tomato sauce.
Chop those tomatoes roughly and fry along with some garlic in a pan with some olive oil. Once the tomatoes are soft, add in the oregano, salt and pepper. If you are like me, pepper == lots and lots of pepper.
Blend it into a coarse sauce. This is a thick sauce. If you plan on using it for pasta, you may want to thin it a little.

Step three: Crunchy crunchy Capsicum.
Chop the capsicum into small pieces. Stir fry in some olive oil until it is slightly cooked. Don’t let it mush up. Sprinkle some salt and keep aside.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one again: Crispy skin dreams come true here.
Once the potatoes have cooled enough to handle, slice them lengthwise into  half. Using a sharp edged spoon, scoop out the potato gently. Leave around ¼ inch or 0.5 cm of potato still in the skin so it holds it’s shape. Brush generously with olive oil on the inside and outside. Rub some salt.
Now bake it skin side down for 5 mins @ 220 degree C and then flip them over and bake again for 5 mins until the skins are crispy.

Step four: Let’s get the cheese BUBBLING
Assembly is all that it left before oozy cheese. Spoon in the capsicum and the sauce. Then grate over some mozzarella or any stringy melty cheese. This is what my food dreams are made of! Back into the oven for 4-5 mins until the cheese melts and it all bubbly.

Step five: Finish them off immediately!!!

Let’s face it, step five isn’t really a cooking step, but it is the most important step in the process.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

I did not use the scooped out potato in this recipe. You can stuff it back in. I used it up to make some buttery Aloo Paratha.

Stuffed Potato Skins

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten freeBaked potato skins stuffed with an instant tomato sauce, fried green Capsicum and Mozzarella cheese.

Recipe Type:  Appetizers / Snacks
Cuisine:            International
Prep Time:     20 mins
Cook time:     1 hour 45 minutes
Yield:                6 skins


3 large Potatoes
2 Tomatoes
1 Capsicum
2-3 Tbsp Olive Oil
5-6 Tbsp Mozzarella Cheese
2 Garlic Cloves
1 tsp Oregano
1-2 tsp Pepper
Salt to taste


Preheat the oven to 200 degree C.
Wash, scrub and dry the potatoes.
Rub with olive oil and Ppick them with a fork all over.
Bake in the oven for 1 hour.
Heat 1/2 Tbsp of Olive oil and add crushed garlic and chopped tomato to it. Cook until the tomatoes have become soft and mushy
Add salt, pepper and oregano. Mix well.
Allow it to cool and then grind to a coarse sauce.
Heat 1/2 Tbsp of Olive oil and fry chopped capsicum in it.
Slice the potatoes lengthwise and with a spoon gently scoop out the potato. Leave at least 1/4 inch of potato with the skin.
Rub olive oil and salt on the inside of the potato and outside.
Increase the temperature of the oven to 220 degree C.
Bake the potato skins in oven for 10 minutes, turning the potatoes after 5 minutes.
Remove the potatoes from the oven and when they are cool enough to handle, stuff them with capsicum, tomato sauce and top with cheese.
Bake for 4-5 minutes until the cheese has melted.

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Masala Bharwan Karela | Bittergourd stuffed with Spices

Few people like Karela. My dad loves it. As a kid I used to think he is weird for actually like it. It all changed, when I was in college. As in most hostel messes across the country, the food was barely tasty. So on days we could not go to the city to eat in restaurants, we had a few "aunties" in our campus who would deliver lunch/dinner to the hostel in tiffin carriers if we informed them beforehand. The food was simple, but it was home cooked. One of those tiffins, one day, contained some small strips of some vegetable fried with rava aka Kapo / Podi. I loved it but could not even identify the vegetable. I was surprised to hear, it was the karela. It looked like I could be weird and like karelas. I told this to my aunt once and she made karela sabzi and that's where my love affair with the karela began. Since then I've made karela in various ways. This was my first time stuffing it.

Stuffed Karela

Use small karela/ bittergourd

Tie and fry

Masala Bharwan Karela | Bittergourd stuffed with Spices

Karela or Bitter gourd stuffed with spices and fried to make a dry curry.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              4 servings


8-10 Karela/ Bitter gourd(small 2-3" ones)
1 large Onion
6-8 cloves Garlic
1 tsp Red chilli powder
1/2 tsp Turmeric powder -
1/2 tsp Amchur
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
Oil for frying
Salt to taste
Thread to tie

  • Boil the karelas in salted water for 5 mins. Remove from heat and leave them in water for 2 more mins.
  • Remove from water and wipe them dry with a clean kitchen towel.
  • Slit the karela lengthwise, and remove the seeds. Do not throw these away.
  • Chop the onion finely and add to the karela seeds.
  • Add all the spices and salt and mix well.
  • Stuff the karela with the mixture and tie using a thread.
  • Heat 3-4 tbsp oil in a shallow pan and place the karela without any overlap
  • Keep turning them for even cooking.
  • You can also deep fry them.
  • If there is any stuffing remaining, just saute it in a little oil and serve along with the karela.
  • Serve hot with rice or roti.
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Bharwan Bhindi | Stuffed Okra Fry

It was a hatrick of stuffed bhindi two weeks ago. Bhindi(Okra) is our least favorite vegetable at home, so it is brought into the house once every blue moon. The way I can eat it, is the way hubby dearest hates it. The way he likes it, I don't. So tired of these bhindi wars, when I was grumbling to my friend about cooking bhindi, she gave me a couple of recipes. I tried her first one, and both of us seemed to like it. Next day, I tried something a colleague at office suggested, that tasted a little better... and finally i tried stuffing the bhindi with coconut and coriander as per Tarla Dalal (a variation also suggested by my friend), this version was our favorite of the 3 we tried...

Bharwan Bhindi | Stuffed Okra Fry

Okra/Bhindi stuffed with spice powders and pan fried.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              3-4 servings


20-25 Bhindi or Okra
3 Tbsp grated fresh Coconut
2 Tbsp fresh Coriander leaves (chopped)
1 Tbsp Chickpea Flour or Besan
1/2 tsp Jaggery or Sugar
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Amchur (dry Mango powder)
2Tbsp Oil
1-2 tsp Water


  • Trim the bhindi and make a slit lengthwise on one side of the bhindi.
  • Mix together all the ingredients for the stuffing.
  • Stuff the bhindis with the stuffing.
  • Add at least ½ - 1 tsp per bhindi.
  • Heat 1 tbsp oil in a flat pan or a tava with high edges.
  • Place the bhindi in a single layer in the pan. The bhindi should not overlap each other.
  • Pour the remaining 1 tbsp oil over the bhindi.
  • Keep turning the bhindi until they are cooked.
  • Serve hot with rice or roti.
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