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Sichuan Egg Fried Rice Parantha

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a parantha stuffed with left over egg fried rice

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Sichuan Egg Fried Rice Parantha

Main Ingredients

Egg, Rice

Cuisine

Fusion

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Egg
    1
  • Rice cooked
    2 cups
  • Whole wheat flour (atta)
    2 cups
  • Oil
    4 tbsps + to deep fry
  • Onion chopped
    1 medium
  • Ginger chopped
    1 inch piece
  • Garlic chopped
    5-6 cloves
  • French beans finely chopped
    5-6
  • Salt
    to taste
  • Carrot grated
    1 medium
  • Tomato ketchup
    2 tablespoons
  • Red chilli paste
    1 tablespoon
  • Spring onion green chopped
    2 stalks

Method

Step 1


Heat two tablespoons oil in a non-stick wok, add onion, ginger, garlic and sauté for one minute.

Step 2


Add the French beans and continue to sauté for a minute.

Step 3


Add salt and mix well. Add the egg and cook stirring so that the egg gets scrambled.

Step 4


Add the carrot, tomato ketchup and red chilli paste. Mix well.

Step 5


Take the cooked rice in a deep bowl. Add the egg mixture and mix well.

Step 6


Add the spring onion greens and mix well. Set aside to cool.

Step 7


Divide into eight equal portions. Mix together the whole wheat flour and salt and rub in two tablespoons of oil.

Step 8


Add enough water and knead into a medium soft dough. Keep covered with a damp cloth for fifteen to twenty minutes.

Step 9


Divide the dough into eight equal portions and roll into balls.

Step 10


Roll out each ball into a thick puri. Stuff each puri with the rice mixture and shape into a ball again.

Step 11


Roll out each ball into a seven-inch diameter parantha. Heat a non stick tawa.

Step 12


Place the parantha over it and cook for half a minute. Flip and drizzle some oil around it.

Step 13


Turn over again and drizzle a little more oil around it.

Step 14


Cook, turning sides a few times, till both sides are well cooked and golden. Serve hot.

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