HEALTHY RECIPE : CHINESE PARATHAS

HEALTHY RECIPE : CHINESE  PARATHAS



* TO MAKE PARATHA DOUGH :

1/2 CUP MAIDA -ALL PURPOSE FLOUR

1/2 CUP WHEAT FLOUR

2 TBSP. OIL

SALT AS PER TEST

* FOR  STUFFING  : 

2 TBSP.  CABBAGE - FINELY GRATED

1 TBSP. ONION - GRATED

1 TBSP. CARROT -  GRATED

1 TBSP. CAPSICUM - FINELY CHOPPED

1 TBSP. FANSI - green beans - FINELY CHOPPED

1 TBSP. NODDLES - COOKED

1 TBSP. SOYA OIL

1 TSP. VINEGAR

2 TSP. CHILLI SOUSE

1 TSP. AJINO MOTO

SALT AS PER TEST

*
MIX ALL THE INGREDIENTS FOR PARATHAS AND KNEAD IN TO A SOFT DOUGH, ADDING A REQUIRED WATER.
MAKE 12 EQUAL PORTION FROM THE DOUGH.
ROLL OUT EACH PORTION THINLY.

* HEAT A SOYA OIL IN A PAN FOR TO SAUTE STUFFING.
MIX ALL THE VEGETABLES AND PUT OVER SOYA OIL.
ADD SALT AS PER TEST AND AJINOMOTO AND MIX WELL.
SAUTE FOR 2-3 MINUTES.
THEN ADD NODDLES.
ADD VINEGAR AND CHILLI SOUSE.
MIX WELL.NOW STUFFING IS READY.

* TAKE ONE ROTI AND SPREAD A STUFFING OVER IT.
THEN COVER WITH ANOTHER ROTI.
PRESS SLIGHTLY OVER IT.
THEN PRESS THE BORDER OF BOTH ROTI TOGETHER WITH FORK OVER ALL SIDE.
COOK EACH PARATHAS ON BOTH SIDES ON A NON STICK PAN, SMEARING A LITTLE OIL OR BUTTER ON BOTH SIDES. COOK TILL GOLDEN BROWN SPOTS APPEAR OVER ALL.

SERVE CHINESE PARATHA WITH VEG SALAD OR YOGHURT SPREAD.