KCB 4.7: Stuffed Pan-Fried (Paratha)
Stuffed Pan-Fried (Paratha)
This is a delicious Singapore version of the famous Indian stuffed bread, paratha. These flaky, soft breads are pan-fried slowly with ghee or oil until golden brown. They're great served at any time with a chutney or sauce.
• PREPARATION TIME: 20 minutes
• COOKING TIME: Approximately 40 minutes
• YIELD: 10 parathas
• COOKING TIME: Approximately 40 minutes
• YIELD: 10 parathas
For filling:
• 2 tablespoons (40 ml) peanut or safflower oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 cups (500 ml) grated cabbage
• 1/2 cups (375 ml) carrots, peeled and grated
• 1 cup (250 ml) mung bean shoots
• 1 teaspoon (5 ml) soy sauce
• 1/2 teaspoon (2 ml) sugar
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) cornflour
• ghee or oil to cook parathas
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 cups (500 ml) grated cabbage
• 1/2 cups (375 ml) carrots, peeled and grated
• 1 cup (250 ml) mung bean shoots
• 1 teaspoon (5 ml) soy sauce
• 1/2 teaspoon (2 ml) sugar
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) cornflour
• ghee or oil to cook parathas
For pastry:
• 1 tablespoon (20 ml) peanut or safflower oil
• 1/2 teaspoon (2 ml) salt
• 2 cups (500 ml) plain flour
• 1/2 teaspoon (2 ml) salt
• 2 cups (500 ml) plain flour
1. To prepare the filling: heat the oil in a wok or large pan over moderate heat. When hot, add the asafoetida and fry momentarily. Increase the heat to full, add the vegetables, and stir-fry briskly for 4-5 minutes. Add soy sauce, salt, and sugar, stir-frying for another minute. Mix a little liquid from the wok (or water if the vegetables are dry) with the cornflour and pour this thickening paste into the vegetables. Saute for another 1/2 minute. Set aside to cool.
2. To make the pastry: mix the oil and salt with the plain flour and rub in the oil until the mixture resembles a coarse meal. Add enough cold water (a little over 1/2 cup [125 ml]) to form a soft dough. Knead well for about 5 minutes. Divide into 10 balls.
3. On a lightly floured surface, roll out each ball with a rolling pin into paper-thin disks 25 cm (10-inches) wide.
4. Divide the filling into 10 portions. Place 1 portion of filling in the centre of each disk of pastry, spreading it out about 5 cm (2-inches) wide.
5. Fold in each side so the filling is completely covered, the pastry overlaps in the centre, and you end up with a square paratha. To seal, use water to moisten the areas where the pastry overlaps. Roll gently to seal and flatten.
6. Place one or two parathas on a griddle, hot plate, or heavy frying pan brushed with ghee or oil over moderate heat. Turn occasionally until the paratha displays golden-brown marbled spots on the surface of both sides (about 3-4 minutes). Repeat with all parathas, brushing them with ghee or oil when required. Serve hot.
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