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Stir-Fried Vegetable Parathas
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
35 Mins
Total Time
55 Mins
Makes
6 parathas
Ingredients
Main Recipe
2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing
1/2 cup sliced onions
1 cup shredded cabbage
3/4 cup bean sprouts
1/2 cup thickly grated carrot
1/2 cup thickly crumbled tofu (bean curd/ soya paneer)
1 tsp soy sauce
1 tsp sugar
salt to taste
1 tbsp oil
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking
Method
- Heat the oil in a pan, add the onions and sauté for 2 minutes while stirring continuously.
- Add the cabbage, bean sprouts, carrots, tofu and sauté for 2 minutes.
- Add the soya sauce, sugar and salt, mix well and cook for another minute.
- Remove from the flame, cool and divide it into 6 equal portions. Keep aside.
- To make paratha dough, combine all whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Cover with a damp cloth for 10 minutes. Knead again for a few seconds. Keep aside.
- Divide the dough into 6 equal portions and roll out one portion of dough into a 175 mm. (7") diameter circle using a little flour for rolling.
- Place one portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
- Cook the paratha on a tava (griddle) with the open edges at the bottom using soya oil till both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot.
Stir-fried Vegetable Parathas recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 101 cal |
| Protein | 5.6 g |
| Carbohydrates | 16.1 g |
| Fiber | 3.8 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 65.3 mg |
Click here to view Calories for Stir-fried Vegetable Parathas
The Nutrient info is complete
