Gochujang Veg. Paratha - Korean Style

Name: Gochujang Veg. Paratha - Korean Style
Total time: 2100 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1 tsp oil; Salt to taste; 1 tbsp red chilli paste /red chilli sauce; 1 tsp soy sauce; 1 tsp tomato ketchup; 1/2 tsp vinegar; 1/2 tsp honey; Few drops of sesame oil (optional); 1/2 cup roughly chopped cabbage (I have used red cabbage); 2 baby corn; 2 spring onion; 1/2 capsicum; 1 carrot; 2 spring onion; 3 tbsp homemade gochujang sauce; 1 tsp black pepper powder; Salt to taste; 1 tsp oil; Oil for cooking paratha

Deepa Rupani @dollopsbydipa

અમદાવાદ

Korean-Style Gochujang Veg Stuffed Paratha is a delicious fusion of Indian comfort food and Korean-inspired flavours. Soft whole wheat paratha is stuffed with a sweet, spicy, and umami-rich vegetable filling tossed in homemade gochujang-style sauce. Crispy outside, flavour-packed inside, this paratha makes a perfect breakfast, brunch, or snack option with a global twist.

#CA26
#week18
#paratha
#desigoesfancy

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA26
#week18
#paratha
#desigoesfancy

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Ingredients

35 minutes

4 persons

For dough:
1 cupwheat flour
1 tspoil
Salt to taste
Homemade Gochujang style sauce
1 tbspred chilli paste /red chilli sauce
1 tspsoy sauce
1 tsptomato ketchup
1/2 tspvinegar
1/2 tsphoney
Few drops of sesame oil (optional)
For veg filling:
1/2 cuproughly chopped cabbage (I have used red cabbage)
2baby corn
2spring onion
1/2capsicum
1carrot
2spring onion
3 tbsphomemade gochujang sauce
1 tspblack pepper powder
Salt to taste
1 tspoil
Oil for cooking paratha

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Steps

35 minutes

1

In a bowl, mix whole wheat flour, salt, and oil.
Add water gradually and knead into a soft dough.
Cover and rest for 10 minutes.
2

In a small bowl, mix red chilli paste, soy sauce, ketchup, vinegar, sugar, and sesame oil.
Taste and adjust spice, sweetness, and tanginess as needed.
3

Chop all the veggies in chopper
4

Add cabbage, carrot, capsicum, and spring onion.
Sauté on high flame for 2–3 minutes till slightly soft yet crunchy.
5

Add prepared sauce, salt, and black pepper.
Mix well and cook for 1 minute.
Switch off the flame and let the filling cool.
6

Divide dough into 4 equal balls.
Roll one ball into a small disc.
Place 2 tbsp filling in the center.
7

Gather edges from three sides to make triangle, seal, and flatten gently.
Roll into medium-thick paratha.
8

Heat tawa and place paratha.
Cook on medium heat till bubbles appear.
9

Flip, apply oil, and cook till golden spots appear on both sides.
Repeat with remaining dough.
10

Serve hot with chilli sauce, mayonnaise, or garlic dip