Tuesday, 4 June 2013

Vegetabe Paratha (Malaysian Paratha!!)

Vegetabe Paratha (Malaysian Paratha!!)
Whether or not it really is Malaysian I don’t know but I love it. It is such a great way to include cabbage in our diet. The method of making the paratha, by folding it into a large rectangle, allows stuffing a good portion of the veggies making it nearer to a complete meal. Am knackered, so no more stories, just duck straight into the recipe...

1 ½ cups wholewheat flour
1 ½ cups finely chopped or grated mixed vegetable like cabbage, beans, carrot
1 green chilly, finely chopped
1 onion finely chopped
1-2 teaspoon ginger garlic paste
1 tablespoon soya sauce
1 tablespoon tomato sauce
Salt to taste
½ teaspoon chilly powder, as desired

To make stuffing:
Heat some oil and add onions and ginger garlic paste, cook until just soft and then add veggies and sauté for couple of minutes

Add the sauces, salt and chilly powder and sauté for a further couple of minutes. Finely grated or chopped veggies cook quickly so you do not have to cook this for long.

For paratha
Mix the flour with about ¾ cup warm water to make a soft dough and remember to add salt to dough. Leave to rest for atleast 30 minutes

Divide into about 4/5 balls depending on how big you want the parathas. Dust with some flour and roll into a thick chapatti. Place 2 tablespoons or even more of the stuffing in the centre and spreading it into a small square area. 

Fold up the sides of the chapatti to form a large rectangle and make sure there is bit of overlap between the folds. Roll as flat as you can

Cook both side on a medium flame and add generous drizzles of ghee or butter

1 comment:

  1. I love the way paranthas swell when they are getting cooked . A great, healthy recipe and also easy to make. Thanks for sharing.
    Please can you remove the word verification, you can still stick to comments moderation. Now a days we don't spams at all, and if you do get it can be deleted in the moderation. Thank you.