Chinese Paratha / Indo-Chinese Paratha – Fusion Cooking

Chinese Paratha / Indo-Chinese Paratha – Fusion Cooking

Indian-Chinese Paratha:

Chinese Style Stir-Fried Vegetables Stuffed in Indian Flat Bread – How about that? China is a neighbor country to India. Since time immemorial they have been visiting India, through land route. And right from Xuanzang (popularly known as Hsüan-tsang, in India 602 – 664 CE) were traveling to India in search of Buddhist scripts and for education. For several years they have been residents of India, especially in the big Metropolitan cities. Many were serving their distinctions as Dentist, Hair Stylist, Tannery Owners and Sauce manufacturers! But we have to say that, they found their glory in India through ‘Food’ ! Yes, by opening the Restaurants! In fact, the better Sino-Indian cultural fusion, perhaps began in the Kitchen! However, the original Chinese menu in the restaurants were kind of bland and not so appetizing to the predominant local population, who are big time spicy food lovers! So, a curious restaurateur at Mumbai, Nelson Wang (1975) prepared an amalgamation recipe to suit the palate of his customers. And, it was highly successful ! The credit goes to this one person, who first came up with the idea of fusing Indian Garam Masala with that of Chinese Soy Sauce! Later, the culinary perfection happened over years! Now, it took a new dimension of evolving into a distinct cuisine throughout the Sub-Continent! And, these days it is even getting popular in U.S. A. In many major cities ‘Indo-Chinese restaurants are gradually mushrooming up! So, if you are curious to check it out’ here you go.


Mixed Vegetables(Carrot, Beans and Cabbage) -thinly sliced 2-4 cups
All purpose flour – Dough
Green chilies 6 finely chopped
Ginger 1″ minced
Garlic 1-2 minced
Chinese 5-spice powder/garam masala 1/4 spoon
Soy Sauce few teaspoons
Green Onion chopped 1-2 cups
Sesame oil few spoons.


In a wide wok, heat oil and ginger-garlic, chilies and vegetables. Add salt, MSG and soy sauce. Stir-fry over high heat. Set aside to come down to room temperature.

Now roll the parathas as usual and fill the vegetables in it. Toast the same both the sides, until well-done.

Serve to go with Ketchup or any Chinese style side dish.


14 Responses so far.

  1. Radhika says:

    Love this version of paratha. will be so good with yummy tangy ketchup

  2. This sounds great, lovely dish! A different stuffed paratha!

  3. Paaka Shaale says:

    Liked the chinese twist to the parathas. Yummy :)

  4. cool…veggies and parathas…cud see heaven when taken hot…

  5. Priya says:

    Thats a super filling and interesting paratha, thanks for sharing Malar..

  6. Swathi says:

    Indochinese paratha looks delicious. first curious about the name.

  7. Biny Anoop says:

    Malar,fusion paratha looking good

  8. ila says:

    Hoooo very innovative fusion :)
    Delicious parathas :)

  9. divya says:

    Yumm yumm, picture itself makes me hungry.

  10. Yummy Team says:

    Drooling at your paratha pics..I usually make sandwich parathas using chicken filling..Will try this next time..

  11. Rumana Rawat says:

    Very inviting and healthy too:)

  12. An Open Book says:

    wow ive never really heard of these..looks absolutely yum

  13. I am loving your fusion dear, great job.

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