Schezwan Paratha

Name: Schezwan Paratha
Total time: 1200 s
Yield: 5-portion
Cuisine: Indian
Ingredients: For the Dough; 2 cups Whole wheat flour; 1 teaspoon Oil; to taste Salt; For the Stuffing; 1 cup cabbage Green grated , washed , drained; 1 cup Red cabbage grated , washed , drained; 1 cup Beetroot peeled , grated; 1 cup Carrot peeled , grated; 1 Green bell pepper finely chopped; 1 cup Spinach washed , finely chopped; 1 cup Spring onion finely chopped; 1 cup Tofu grated; 2 tablespoons Tomato ketchup; 2 tablespoons chutney Schezwan; 2 tablespoons Corn flour; 3 cloves Garlic crushed; Olive oil for frying; Ghee Butter or for roasting

Puja Patil @cook_7826823

Singapore

Healthy, tasty and easy way to feed veggies to fussy eaters. Really!! Feeding beetroot, spinach, red cabbage to kids, is a herculean task for me. It so happened last friday, I was staring at my veggie tray in the fridge (which I usually do to think "what to cook") the idea hit my mind to create this paratha with my kids favorite schezwan sauce. I was watching their reaction at the first bite waiting for a comment ;) and voila!! yummy praises along the way. Happy me!!

Puja Patil @cook_7826823

Saved

Ingredients

20 mins

5-portion

For the Dough
2 cupsWhole wheat flour
1 teaspoonOil
to tasteSalt
For the Stuffing
1 cupcabbage Green grated , washed , drained
1 cupRed cabbage grated , washed , drained
1 cupBeetroot peeled , grated
1 cupCarrot peeled , grated
1Green bell pepper finely chopped
1 cupSpinach washed , finely chopped
1 cupSpring onion finely chopped
1 cupTofu grated
2 tablespoonsTomato ketchup
2 tablespoonschutney Schezwan
2 tablespoonsCorn flour
3 clovesGarlic crushed
Olive oil for frying
Ghee Butter or for roasting

Saved

Steps

20 mins

1

In a mixing bowl, take the wheat flour, oil and salt and knead a soft, pliable dough. Cover and keep aside.
2

Heat olive oil in a pan, keep the heat low, then add crushed garlic.
3

As the garlic turns golden, add green cabbage, red cabbage, beetroot, carrot and green bell pepper and mix all. Make the heat on medium and saute.
4

You will see the veggies will sweat initially. Stir at intervals till they are partially cooked and shrunked. There should be no water left from veggies.
5

Now add spring onion, spinach and tofu and mix it evenly with veggies. Lower the heat.
6

Don't wait for spinach to cook. Immediately add ketchup and schezwan chutney and stir till all the veggies are well coated with the sauces.
7

You can adjust the sweetness and spiciness of the stuffing depending on your preference by adding the amount of sauces according to your taste.
8

At this stage you will see that the stuffing is little bit runny. Add the cornflour and mix it evenly to bind the stuffing. Keep mixing constantly for about 3-5 mins, so that it is cooked well and does not taste floury. Switch off the heat and let the stuffing cool to room temperature.
9

Take a portion of the dough and roll into small round shape. Fill a tablespoonful of stuffing and bring all sides together and seal it from the center.
10

Heat a skillet on medium high heat.
11

Take little flour on the rolling board and roll the stuffed dough for about 5 inches in diameter. Do not give too much pressure while rolling.
12

Put the rolled paratha on the heated skillet and roast until one side is partially cooked. Flip it and drizzle ghee or butter on each side and roast till little crisp or done.
13

Serve immediately. Best eaten on its own.