VEGETABLE SICHUAN PARANTHA

Ingredients

Serves 4

2 cups Whole wheat flour (atta)

Salt to taste

6-8 cloves Garlic (finely chopped)

1 medium sized Onion (finely chopped)

2 medium sized Carrots (chopped)

1/2 small sized Cabbage (chopped)

1 medium sized Green capsicum (chopped)

1/4 tsp White pepper powder

2 tbsps Tomato ketchup

1 tsp Red chilli paste

2 medium sized Potatoes (boiled, grated) Method Add salt to whole wheat flour in a bowl, add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside to rest. Divide into eight equal balls. Heat a pan, add garlic, onion, carrots, cabbage and salt and cook till the vegetables soften slightly. Add green capsicum, white pepper powder and mix. Add tomato ketchup and mix. Add red chilli paste and mix. Add this mixture to the mashed potatoes and mix well. Divide this mixture into eight portions and set aside to cool. Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and gather in the edges to make a ball. Further roll the ball into a parantha. Similarly make the remaining paranthas. Heat tawa and roast the paranthas, turning from time to time, till both the sides are evenly lightly browned. Serve hot.