Indo Chinese Archives - Rajjo's Kitchen

Orange Cauliflower

Vegetable Manchurian (With Gravy)

Who doesn’t like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter. I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that’s how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you-

PREP TIME: 20 Mins COOK TIME: 40 Mins

TOTAL TIME:60Mins COURSE: MAIN

CUISINE: FUSION SERVINGS: 5

AUTHOR: RAJNI RAM

Ingredients for the Manchurian dough:

Cabbage 1 medium-sized (shredded)

Carrot 1 (shredded)

Spring onions 1 bunch chopped finely

Onion 1 finely chopped

Green chillies 2 finely chopped

Ginger 1/2 inch piece finely chopped

Salt as per taste

Pepper powder 1 tsp

Maida 1/2 to 3/4 of a cup

Rice flour 1/4 cup

Ingredients for the gravy:

Garlic 3 cloves finely chopped(reserve some for garnish)

Ginger 1/2 inch piece

Green chillies 2 finely chopped

Spring onion greens 1 tbsp finely chopped

Onion 1 small finely chopped

Tomato puree 1/4 cup or puree of 1 large Tomato

Green Capsicum 1/4 of a whole chopped medium-sized

Red Bell pepper 1/4 of a whole chopped medium-sized

Tomato sauce 2 tbsp

Chilli sauce 2 tsp(add for more spice)

Soy sauce 1 tbsp

Vinegar 1 tbsp

Cornflour 2 tbsp

Salt as required

Pepper powder 1tsp

Oil for frying the Manchurian

Directions to make the Manchurian:

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn’t become a dough, but you should be able to form a ball that doesn’t go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

Directions for making the gravy:

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers.

2. Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

3. Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute.

4. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.

5. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute.

6. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute.

7. Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

Notes:

1. The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.

2. I usually make a slightly thick gravy as that’s how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.

3. If you make an excess of the Manchurian balls, don’t fret, as you can mix them ina onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand???? to relish.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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Gobi/Cauliflower Fried Rice

This is a fusion recipe and I usually make it by stir-frying the Cauliflower, but this time I tweaked my own version of the recipe a little and first made a dry Manchurian of the cauliflower and then incorporated it into the fried rice. This is a complete meal and you won’t have to make any accompaniments to go with, as the cauliflower is curried. Usually, a wet Manchurian is served with Fried rice, but here the Manchurian is incorporated into the rice, so just by itself it is a meal.

Apart from the cauliflower Manchurian, I have added the usual Fried rice vegetables as well like Carrots, French Beans, Capsicum etc, had to skip the Spring onions as I couldn’t get hold of it when I planned to make this dish. Never the less, the rice tastes just as good.

I have used regular rice and not Basmathi as I find that Basmathi and Chinese flavours do not go very well. Jasmine rice can be used in place of regular rice if you prefer. Fried rice varieties like this one and Schezwan Fried rice with Soya chunks are my go-to food during weekends as just one dish makes everyone happy, and I get time to do some baking.

While you are here I request you to check out my other recipes such as Schezwan Fried Rice, Schezwan Sauce, Creamy Tomato Pasta, Nutella fudge Brownies, Apple Crumble and more…

Here is the recipe of Gobi Fried Rice for you—

PREP TIME: 20 Mins COOK TIME: 40 Mins

TOTAL TIME:60Mins COURSE: MAIN

CUISINE: FUSION SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients for Manchurian:

Cauliflower 1 medium-sized, cut into florets

Rice flour ½ cup

Corn flour ¼ cup

Salt as required

Red chilli powder 1 tap

Pepper powder 1 tsp

Water 1 tbsp approx.

Onion 1 large

Tomato 1 medium

Tomato sauce 1 tbsp

Red chilli sauce ½ Tbsp

Garlic 5 cloves finely chopped

Green chillies 3 finely chopped(divided)

Oil for frying

Ingredients for Fried Rice:

Rice precooked and cooled (spread and cool on a plate, drizzle little oil)

Carrot 1 chopped finely

French Beans a few chopped finely

Capsicum 1 small chopped finely

Salt as required

Sugar 1 tsp

Soya sauce 1 tbsp

Pepper powder ½ tsp

Directions for Manchurian:

Boil 1litre water. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Now drain all water and cool the florets. On cooling add the Rice flour, followed by Corn flour, add salt, red chilli powder, pepper powder and toss nicely with a spatula or using your fingers. Take approximately 1 tablespoon water and sprinkle it over the flour and cauliflower mixture. Now nicely mix them all together. Adding 1 tbsp water helps the flours to stick to the Cauliflower. Heat oil for frying in a Karahi and fry the Cauliflowers nice and crisp. Drain in absorbent paper and keep aside.

In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate. Now put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture. When most of the moisture has evaporated add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. The Manchurian is ready. Set it aside.

Directions for Fried Rice:

Pre-cook rice. Spread it on a plate, drizzle some oil and cool. Now in a wok heat some oil. Over a high flame saute the capsicums first for 1 minute. Now add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. Now its time to add the cooked and cooled rice. Add it little by little and mix nicely. Add a tablespoon of Soya sauce and give everything a nice stir, so that the Soya sauce mixes in. Now add the Manchurian to rice and toss well. Finally, mix in the sauteed chillies and garlic to the Fried rice. The Gobi fried rice is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop cauliflower to florets, cook rice and cool as directed. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Drain the water and cool the florets.

2. Add the rice flour and cornflour along with salt, red chilli powder, pepper powder and toss well. Add a tablespoon of water and mix nicely. It should be a dry mixture, the flours must stick to the florets.

3. Heat oil in a wok/karahi for deep frying and fry the cauliflower florets until crisp. Drain excess oil on an absorbent paper and set aside.

4. In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate.

5. Put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove the paste, and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture.

6. When the mixture is almost dry, add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. Set the Manchurian aside.

7. In a wok, heat oil and add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute.

8. Now add the rice little by little and mix well. To this add the soya sauce and mix again, such that all the contents are well integrated. Now add the Manchurian to the rice and toss nicely. Follow this up by adding the sauteed green chilli and garlic. Toss again. The Gobi Fried rice is ready to devour.

NOTES.

1. The same recipe of Manchurian works well if you want to make dry Gobi Manchurian. If using the recipe only for Manchurian then add the sauteed chillies and garlic after to have mixed the florets with the sauce.

2. In case you add more water while mixing the flours with the florets and the flour is not sticking to the florets add in extra flour.

3. While making the fried rice I have not added any chilli powder. Only pepper powder has been added, as all other spices are there in the Manchurian. If you prefer more spice, feel free to add more.

4. Sugar is added while sauteeing vegetables so that they retain the colour and cook well.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

Special Note:

To make this Fried rice with Baby Corn, pressure cook 2 packs approximately 200 gm for 3 whistles. Once pressure releases drain water and cool completely. Once cool add 1tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, required salt and juice of half a lemon, i tsp oil and 1 tbsp cornflour and marinate for 30 minutes. Fry these in oil until crisp and add to the Fried rice instead of Cauliflower.

Schezwan Fried Rice (Soya Chunks)

Schezwan fried rice is an Indo Chinese recipe and is similar to Chinese Fried Rice. Schezwan Sauce imparts a lovely flavour to this dish.

Well, I had this dish a couple of years ago at a Chinese Restaurant near our house, where they served amazing Indo Chinese food. It was our monthly haunt and their flavours were so rustic. I loved their Phad Thai Noodles and can still remember the flavour when I think of it. But for some reason, this jaunt shutdown and we( my daughter and I) were so disappointed. This is what prompted me to learn this recipe.

Well for years I made it using store-bought Schezwan sauce and one day I thought why not give the Sauce a try. Well, it turned out so amazing and it’s the simplest thing to make. Once you taste this you’ll never go back to the store ones again.

What’s more, this Schezwan Sauce(for recipe click here) can be used for stir fry vegetables too. I have used Chinese five-spice powder, which I made at home too. So this dish is an out and out “from the scratch” dish.

I have used regular rice and not Basmathi. I feel that Chinese flavours and Basmathi do not go well. Instead of regular rice Jasmine rice can be used too. In this recipe I have used Soya chunks majorly and little vegetables. Soya bean is high in fibre and protein. In all, it makes this dish a”meal in a bowl” sort where you don’t need to make anything else to go with. If the Schezwan Sauce is ready this dish can get done in 15 minutes excluding the rice cooking time.

On a lazy day, this is a good option as once the rice is cooked(which you can put in a cooker for 3 whistles if using pot in pot method or separately too), just stir fry the veggies, is the sauce and add the rice and it’s done. The Schezwan sauce once made stays good for 10 to 12 days in a refrigerator, so can be made ahead.

This dish can also be given to kids in the lunch box, and please be sure to send more and all other kids at school are going to demand some????.

While you are here please check out my rice other recipes like Masala Rice, Flavoured Rice, Coconut Rice, Coriander rice, Lemon Rice etc;

Here is the recipe of Schezwan Soya chunks fried rice:

PREP TIME: 15Mins COOK TIME: 15 Mins

TOTAL TIME: 30Mins COURSE: MAIN

CUISINE: FUSION SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Rice 1 cup

Soya chunks 100 gm or around 15 pcs

carrot 1/2 of 1 whole finely chopped

Spring onions 1/2 of 1 bunch(onions included) finely chopped

Beans 5 finely chopped

Capsicum 1/2 of 1 whole finely chopped.

Ginger Garlic paste 1 tsp ( or crush fresh ones)

Schezwan sauce 1.5 tbsp

Oil for Sauteeing. Sesame oil/refined oil

Directions:

Pre-cook the rice. The rice should be nicely done but grainy. So as I say in all my rice recipes, cook and spread out the rice, drizzle some oil over it.

Take water in a saucepan and bring it to a boil. Once the water starts boiling put off the flame and drop the Soya chunks in it and cover for 3 mins. The water should cover all the chunks. After 3 minutes drain the water and cool the soya chunks. Once they cool rinse them in cold water and squeeze out the water. Repeat this process 3 times to remove all processed impurities from the chunks, and set aside.

Now take oil in wok/karahi and heat. Increase the flame to high and drop in the spring onion and saute, after 30 seconds add the ginger garlic paste and fry for 30 seconds. Now add the capsicum and saute for a minute. Sauteing should be on high flame throughout. Now add the soya chunks into the Kadai after squeezing out any remaining water and saute well for 2 minutes. Add salt and put in the chopped carrots and beans and saute for a minute. Now put 1.5 tablespoons of the prepared Schezwan sauce into sauteed vegetable and mix well. Stir fry for 30 seconds. If you find the mixture to be very dry, add 1 tbsp of water and stir. Now add the pre-cooked rice little by little and mix well. Taste and adjust salt and spice. If sensitive to spice use only 1 tbsp of the sauce. Yummy Schezwan fried rice is ready. If using store-bought Sauce add 2 tablespoons. Enjoy the flavours…Bon Appetit.

Serving Suggestions: I served it with stir-fried vegetables in Schezwan sauce. You could do the same or serve it Vegetable Manchurian(gravy), Gobi Manchurian(gravy) or it is so good to have by itself too. It is convenient to pack ina lunch box too.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Pre-cook the rice and cool. Make the Schezwan sauce(if making at home).

2. Take the Soya chunks in a vessel and pour hot water over them and keep covered for 3 minutes. After 3 minutes drain the water and pour cold water over the chunks and let stand until completely cooled. Once cooled squeeze out all water and pour fresh water again and nicely squeeze the water again. Repeat this process 2 to 3 times.

3. Take oil in a wok/Karahi( I used Sesame oil as it gives a good flavouring) and heat. Add the Spring Onions and saute on high flame for 30 seconds. Add the ginger-garlic paste and saute for another 30 seconds. Now add the Capsicum and saute for 1 minute. The flame should be on high throughout. Add the Soya chunks followed by salt and saute for a minute.

4. Add the chopped Carrot and Beans and saute for 2 minutes. Now add the Schezwan sauce and stir well. If the mixture is too dry add a tablespoon of water. Now put in the rice little by little and mix it well with the Sauce, such that the sauce evenly coats all the rice. Check for salt and spice and adjust. The delicious Soya Chunk Fried Rice is ready.

NOTES:

1. While stir-frying vegetables the flame should always be high and one has to keep stirring constantly to enable even cooking. If cooked on a low flame the vegetable will release water and turn limp.

2. If using the store-bought Sauce use 2 tbsp. If sensitive to spice use only 1 tbsp of the homemade Schezwan Sauce as the flavour is intense.

3. Follow the procedure for cooking and cleaning the Soya chunks as they irritate the stomach if not properly rinsed.

4. If using Schezwan Masala powder sprinkle it after sauteing all vegetables.

5. For the Schezwan sauce recipe click here.

Tried this recipe? Comment below, send a picture or send your version of it. I would love to hear from you.

Chinese Paratha

This recipe is one that has been sitting in my recipe book for the past 20 years. I made this as a young mother, with no success at making Veg Hakka noodles, as I did not understand what aldente meant.

Over the years as my journey as a budding home cook begun, I mastered the Veg Hakka part, but yet hadn’t tried the fusion recipe, until I started this blog and as I was going through all my recipe collections( a manuscript from the days when digitalization was unknown) with my daughter, she said: “why not try this now”? and I gave in to the idea and don’t regret it at all. That said, this fusion recipe is a Paratha(Indian bread) with stuffed Veg Hakka noodles. Let’s get to the recipe right away.

PREP TIME: 15Mins COOK TIME: 40Mins+30mins(cooling)

TOTAL TIME: 1 hr 25 Mins COURSE: MAIN

CUISINE: FUSION SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients for paratha dough.

Wheat flour–3 cups

oil– 1 tsp

salt–1 tsp

water for combining the dough.

Ingredients for the Veg Hakka Noodles:

Veg Hakka Noodles — 1 packet

Onion- 1 medium-sized( can use spring onions too, finely chopped)

Carrot –1 small grated coarsely

Capsicum- 1 finely chopped

Garlic- 5 cloves finely chopped

Green Chillies- 2 finely chopped

Tomato- 1 large finely chopped

Schezwan sauce 3 tsp

Tomato sauce 2 tsp

salt as per taste

Red chilli powder 1 tsp

Directions for Parathas:

Take the wheat flour in a deep dish or a large plate. Add salt and the oil. Mix well and add water little by little as you knead to form a stiff dough. The dough must be stiffer than the Chapati dough. If the dough is loose, add a little more flour and knead again. Form a ball of the dough. Apply a little oil to your palms and spread it on the dough. Cover and rest it for half an hour.

Directions for the Veg Hakka noodles:

Boil around 1.5 litres of water in a wide-mouthed vessel. As the water comes to a boil add the uncooked Hakka noodles( broken to small bits around a fingers length) and a tsp of salt and cook. The noodles must be cooked aldente meaning a little undone( this comes with some practise). Keep stirring so that you know when to switch off the heat. Remove a few strands of noodles from the pot and do the cook test, that is, use a spatula to cut the noodles. If it cuts through easily, put off the heat, drain water from the noodles immediately and rinse the noodles in plain water(room temperature) 2 to 3 times, and drain the water. apply a little oil to the noodles and let it cool a bit.

As the noodles cool off let’s get the vegetables ready. In a wok or Karahi, take the oil and heat. Add the finely chopped garlic and green chillies and fry till you get a good garlicky aroma. Add the finely chopped onions, followed by the capsicum and saute well. Next, add in the grated carrots and cook for a minute. Now add the tomatoes followed by salt and red chilli powder and cook for a few minutes. Once the tomatoes turn mushy add both the sauces( you can mix them ahead in the said ratio) and cook until semi-dry. Add in the cooked Hakka noodles and mix well. Veg Hakka is ready. allow it to cool. This can be made ahead and kept.

Method to stuff the parathas:

Take the resting dough and divide it into 10 equal parts. If you want bigger parathas to divide into 8 portions. Take one ball, dust it with flour and roll out into a small circle. Fill it with the noodles stuffing and seal the ends nicely. Dust it with flour again place it on the counter and flatten it with your palm, so that the stuffing spreads evenly. Now roll it out with a light hand without applying pressure into a little thick circle. Put a girdle on the stove and heat it. Place the paratha on the girdle and cook it, apply a tsp of oil and flip it, apply another tsp oil, and cook both sides well, until you see small brown dots. Repeat for all the 10 balls. The Chinese Parathas are ready, Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. For Parathas, Take the flour in a deep dish or big plate. Add the salt and oil. Pour water little by little and start combining the flour. Don’t use too much water as we want a tough but pliable dough. As you combine the flour knead it well. It has to be smooth. Smear a little oil on the dough, cover it and let it rest for half an hour.

2. For the Hakka noodles, boil water in a widemouthed vessel. Break the noodles into finger length pieces and keep ready. When water begins to boil, drop the noodles gently into the water add a little salt and let it cook.

3. Keep stirring as we don’t want the noodles sticking together. Also, we have to cook it aldente( not cook it all the way through). Once done, drain the water and rinse the noodles in plain water(room temperature), smear little oil and let it cool.

4. Prepare the vegetable mixture by heating oil in a wok/ Karahi. Add finely cut garlic to the oil and the green chillies too. Fry nicely.

5. Add the finely chopped onions to this and saute. Add in the capsicum, cook for a minute and, add in the grated carrot. Cook for 2mins on low heat.

6. Add the tomatoes, salt, red chilli powder, and both sauces( i have combined them both in the said ratio) and cook until the mixture is semi-dry.

7. Add the cooked noodles little at a time and combine well. Put off the stove and cool the filling.

8. To make the parathas, divide the dough into 10 equal parts. Take one ball from that and dust it with dry flour. Roll this into a small circle a little smaller than your palm. fill in the filling with a spoon, about 2 tbsp into each circle. bring the edges together and seal them.

9. Dust with flour again and roll it out into a bigger and thick circle. Put a girdle to heat and place the rolled out paratha on the girdle. smear oil on the side facing up and flip it. smear oil again after flipping and cook both sides until brown spots appear.

10. The Chinese Paratha is ready to serve with some raita.

NOTES:

1. I have used only a few vegetables here, you can add spring onion too, but it’s better to not go over the top with vegetables here as rolling the Paratha may become tough.

2. The filling has to be quiet dry or else it will start oozing out of the bread while rolling.

3. Cooking the noodles as mentioned is better, as overcooked noodles will clam together, and rolling the Paratha will be difficult.

4. I have served the paratha with Raita and tomato ketchup and not pickle as most parathas, as this Chinese Paratha being a fusion may not go with pickle. But if you prefer it that way, do go ahead as what the palate demands is what it should get.

If you tried this recipe and liked it please comment below. Would love to hear from you.