You are here: Home > Course > Breakfast > Breakfast Theplas, Parathas > Stir-fried Vegetable Parathas Stir-Fried Vegetable Parathas by Tarla Dalal Ever thought Chinese and Indian cuisine would meet in a Paratha? That is precisely what makes this recipe very unique! The horde of well-chosen ingredients makes this recipe tasty and healthy. Bean sprouts and vegetables impart crunch to these Parathas; hence take care not to overcook them. The Parathas are folded in an interesting style, like an envelope to hold the stuffing in; hence take care while cooking them too so as to retain the shape. One of these Parathas with a glass of juice for breakfast is sure to keep you going till lunch. 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Keep aside.How to proceedHow to proceedTo make paratha dough, combine all whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Cover with a damp cloth for 10 minutes. Knead again for a few seconds. Keep aside.Divide the dough into 6 equal portions and roll out one portion of dough into a 175 mm. (7") diameter circle using a little flour for rolling.Place one portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.Cook the paratha on a tava (griddle) with the open edges at the bottom using soya oil till both sides are golden brown.Repeat with the remaining dough and stuffing to make 5 more parathas.Serve hot. Nutrient values (Abbrv) per parathaEnergy101 calProtein5.6 gCarbohydrates16.1 gFiber3.8 gFat1.8 gCholesterol0 mgSodium65.3 mgClick here to view calories for Stir-fried Vegetable Parathas