Parathas, the name itself makes my mouth watering ……. Easy to cook, pack and very tasty and also happens to be a staple part of our everyday diet. There are many reasons one can cook up these parathas as it is quick to make, it is nutritious and most often it becomes one meal where stressing oneself on an elaborate menu can be avoided. The simplest version being the aloo parathas or the methi parathas and the simple version can be made into an exotic version with a little imagination and various stuffing. Make the parathas exotic by stuffing them with various vegetables, fruits, herbs or spices or a combination of all the above.
Aloo parathas along with a glass full of lassi would make me a happy girl any day. For Srivalli’s Roti mela I have come up with an enchanting Chinese styled parathas. If you ever wonder about what you could come up with some left over veggies here is a whole some meal that you can delightfully cook up and get the thumbs up from the whole family as I got. This also makes a great lunch box dish.
Cooking time: 20 min, makes – 12 parathas.
Chinese Stir-Fried Vegetable Parathas
All purpose flour (maida) – 500-600gm (3 cups approx)
Cabbage, shredded – 2 cups
Carrot, coarsely grated – 1 cup
Ajinomoto – 1 pinch (optional)
Mix the flour, oil and salt together with a little warm water and make soft dough.
In a kadai heat the oil and add all the vegetables, ajinomoto powder and onions and cook for 2-3 minutes. Now add the soy sauce, sugar, salt and mix well and let it cool.
Make the dough into balls and roll them out as thin as you can with a rolling pin. Now put 2-3 tbsp of the stuffing in the centre of each paratha and fold from all the sides to make it look like a square.
In a hot tawa smear a little ghee and put this stuffed paratha with the open edges at the bottom. Cook for a few minutes and flip it over and cook it again. Put oil or ghee around the paratha again if needed. Serve it hot with curds or chilli or tomato sauce.
Labels: Indian Bread, Lunch Box Recipes, Vegetable: Mixed