Tuesday, June 24, 2014

Sczechuan/Schezuan/Sichuan Chinese Paratha

This is an innovative dish adapted from Chef Sanjeev Kapoor's recipe. A slight change from the usual aloo paratha gobi paratha and like stuff, I am sure the Indo Chinese touch to this dish will be admired by all. A wholesome meal by itself, this is also easy to prepare and is most liked on a cool rainy day.
You can make paratha dough following the recipe here. You can also preserve the dough in the fridge, in an air tight container for 2-3 days.
Onion - 1 Chopped
Garlic - 6 Cloves chopped
Ginger - 1 Inch piece chopped
French Beans - 6 chopped
Salt - To taste
Egg(Optional) - 1
Carrot - 1 grated
Tomato Ketchup - 2 Tbsp
Chilli Paste/Sauce
Cooked Rice - 2 Cups
Spring Onion - 2 Shoots chopped
Paratha Dough - To make 10-12 parathas
Oil - For frying

Heat a wok.
Add 1Tbsp oil
Saute chopped onions, ginger and garlic for one minute.
Add Chopped beans and salt, stir fry.
Stir in optional egg.
Add grated carrot and saute well.
Add ketchup and chilli paste and switch off the flame.
Pour this mixture over the cooked rice and mix well adding chopped spring onion.
Make equal size big balls with paratha dough.
Roll thick pooris with dough balls, stuff the pooris with sufficient Szechuan mixture, bring the edges together and seal to make a ball.
Roll out parathas, taking care not to break the edges.
Fry on hot tawa on both sides with little oil drizzled, until crisp and golden.
Serve with any Chinese dip or plain ketchup.

For a detailed video with recipe: http://www.youtube.com/watch?v=7WZsDgGJMwA

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